Crispy Vegan Bean Tacos

This SIMPLE plant-based dinner couldn’t be easier, tastier, or more affordable! Eating out can get expensive, so save money with this tasty taco recipe you can make right at home. They clock in at just $2 per serving, or $0.65 per taco!! HELLO budget-friendly meal! And in my opinion, they’re just as tasty as what you can get at a restaurant! Baked to crispy perfection and filled with creamy, flavorful beans. I bet you won’t be able to have just one, especially when you taste the deliciously vibrant, sweet and tangy avocado sauce that is perfect for dunking each bite.

Course Main Course

Cuisine Mexican

Keyword creamy avocado sauce, crispy tacos, dairy free, gluten free, plant based, vegan mexican, vegan tacos

Prep Time 5

Cook Time 25

Total Time 30

Servings tacos

Calories 142kcal

Author Jackie Akerberg

Equipment

skillet
Oven
baking sheets
Blender

Ingredients

Taco Ingredients

12 6” almond flour or corn tortillas
1 small red onion diced
3 garlic cloves minced
1 tbsp tomato paste
1 tbsp sriracha (optional)
1 tbsp coconut aminos soy sauce, or tamari
1 tbsp chipotle chili powder
1 tsp paprika
1 tsp cumin
½ tsp cayenne
3 tbsp nutritional yeast
15 oz canned black beans rinsed and drained
salt and pepper to taste

Avocado Cilantro Sauce Ingredients

1 ripe avocado
2 limes juiced
1 jalapeño seeds removed for less spice
1 tbsp maple syrup
½ cup cilantro
1 garlic clove
½ tsp salt
water as needed to thin

Instructions

Preheat the oven to 400 degrees and line a large metal baking sheet with parchment paper. Warm a cast iron skillet over medium heat and add a splash of olive oil, vegetable broth or water for sautéing. Add the onion and garlic and sauté for 3-4 minutes until fragrant and tender. Add in the tomato paste, optional sriracha and coconut aminos and stir to combine. Add the spices and nutritional yeast, with a splash of water if needed to deglaze. Stir until spices are fragrant, about 30 seconds. Pour in beans. Use a potato masher to mash about 50% of the beans, and bring to a gentle simmer. Let thicken and season to taste with salt and pepper.
Spread a generous layer of the mixture on one half of each tortilla, folding in half and placing on the prepared baking sheet. Repeat with remaining tortillas. Optional to lightly spray with cooking oil, if desired, but you do not need it.
Bake for 20 minutes, flipping halfway through, until golden and crispy.
While tacos are baking, add all ingredients for sauce to a blender and puree until smooth. Season to taste and store in the fridge until ready to serve. Serve tacos hot with dipping sauce.

Nutrition