These Easy Black Bean Tacos are my go-to when I want something fast, flavorful, and affordable. With a base of spiced black beans, crunchy cabbage, and a creamy yogurt “crema,” they come together in just 30 minutes. I love how simple they are to adapt based on what I have on hand—plus, they’re naturally vegetarian and can easily be made vegan or gluten-free.

Why You’ll Love This Recipe

I like this recipe because it checks all the right boxes: it’s quick, budget-friendly, and loaded with texture and flavor. Whether I’m feeding a crowd or just looking for an easy weeknight dinner, these tacos never let me down. The beans are hearty and satisfying, the cabbage adds crunch, and the sauce ties it all together. Plus, the customization options are endless—I can mix up the sauces, switch the beans, or even serve everything burrito bowl-style.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Refried Black Beans:

• 2 cans (15 oz each) black beans, or 3 cups cooked black beans

• 2 tablespoons extra-virgin olive oil

• 1 teaspoon ground cumin

• 2 cloves garlic, pressed or minced

• ½ teaspoon fine sea salt

Yogurt “Crema”:

• 1 cup plain Greek or regular yogurt

• 2 tablespoons lime juice (from 1 small lime)

• ¼ teaspoon fine sea salt

• Optional: hot sauce to taste (I like Tabasco’s chipotle hot sauce)

Everything Else:

• 8 to 10 small corn or flour tortillas

• 3 cups finely sliced red or green cabbage (about ½ a medium head)

• ½ cup or more crumbled Cotija or feta cheese

• Fresh cilantro leaves and/or thinly sliced green onion for garnish

Directions

1. Prepare the black beans:
   I start by draining and rinsing one can of beans and keeping the liquid from the other. I warm olive oil in a saucepan over medium-low heat, then add cumin, garlic, and salt. I cook until fragrant, about 30 seconds to a minute.

2. Cook the beans:
   I pour in the undrained beans (or ⅓ cup water if using homemade beans), stir, and mash some of them with a fork or potato masher. Once it simmers, I add the rinsed beans and simmer a few more minutes. I keep it on low, stirring occasionally.

3. Make the crema:
   In a small bowl, I combine yogurt, lime juice, and salt. If I want a kick, I stir in a bit of hot sauce. Then I set it aside.

4. Warm the tortillas:
   I heat them in a skillet, flipping to warm each side, or directly over a gas flame for a little char. I keep them covered with a towel to stay warm.

5. Prep the cabbage:
   I sprinkle it with salt and massage it gently with my hands until slightly softened and fragrant.

6. Assemble the tacos:
   I spread the beans down each tortilla, top with cabbage, drizzle on crema, then sprinkle cheese and herbs over the top. I serve them right away.

Servings and Timing

This recipe makes about 10 hearty tacos and serves 4 to 5 people.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

I love playing with the flavors depending on what I’m craving or what I have on hand. Here are some favorite variations:

• Beans: Swap black beans for pinto beans or even lentils.

• Tortillas: I usually go for flour, but corn works great too. Or I turn it into a burrito bowl with rice.

• Sauce: Instead of crema, I might use guacamole, chipotle mayo, or aji verde for a spicier twist.

• Toppings: Quick-pickled onions or radishes give extra tang, while avocado slices or chopped tomato add richness and freshness.

• Cheese: I swap in shredded cheddar if I’m out of feta or Cotija, or skip it entirely for a vegan option.

Storage/Reheating

When I have leftovers, I store the components separately:

• Beans: I keep them in an airtight container in the fridge for up to 4 days. I reheat them gently on the stove or in the microwave.

• Crema: It keeps well for about 3 days in the fridge.

• Tortillas and cabbage: I store tortillas in a sealed bag and reheat as needed. I refresh cabbage with a squeeze of lime before using again.

If I don’t feel like assembling tacos again, I just throw everything into a bowl with rice and call it a burrito bowl.

FAQs

How can I make this recipe vegan?

I skip the cheese and replace the yogurt crema with vegan sour cream, guacamole, or another dairy-free sauce. Quick-pickled onions add a nice punch, too.

Can I use dry black beans instead of canned?

Yes. I cook 1½ cups of dry black beans to make roughly 3 cups of cooked beans. I reserve about ⅓ cup of the cooking liquid to mimic the canned bean liquid.

Are these tacos spicy?

Not unless I make them spicy. The base recipe is mild, but I add hot sauce to the crema or drizzle it on top if I want heat.

Can I prepare the components ahead of time?

Absolutely. I often make the beans and crema a day ahead. The cabbage holds up well too, so it’s a great prep-ahead meal.

What sides go well with these tacos?

I like to pair them with guacamole and chips, cilantro-lime rice, or a light salad. They also go great with margaritas or agua fresca.

Conclusion

These Easy Black Bean Tacos are the kind of meal I turn to again and again. They’re quick to make, easy to customize, and always satisfying. Whether I’m feeding picky eaters, cleaning out the fridge, or just want something simple and delicious, this recipe is always a win.