vegan black bean taco recipe


Servings :    2         |      Cooktime :    10-15 minutes      |       Difficulty  :    3/10


1   can of black beans

2  tortilla / wraps

1  bunch of cilantro / coriander

1  heaped teaspoon of  ground cumin

1  heaped teaspoon of smoked paprika

1  avocado

half a yellow pepper

half a red pepper

pinch of salt & squeeze of lemon to season


optional topper : smokey chipotle hot sauce takes this to the next level, in all good grocery stores.



Knife, medium pot, cutting board, wooden spoon.


Prep it – 

Wash and slice the yellow and red peppers (or color of your choosing), chop the cilantro/coriander, and the avocado.  Pop open the can of black beans, holding onto the precious water in the can as this contains so much of the delicious black bean flavor. Peel and slice up the avo, Ok you’re ready to start cooking.

Heat it – 

On medium heat, pour all of the black beans into a pot and heat until bubbling. This should only take 2-3 minutes. When the black beans are at temperature add the ground cumin, smoked paprika and a pinch of salt. Give this a good mix for about 2 minutes. Remove the beans from the heat and mash with a potato masher. How smooth you want these is up to you. Some days I like a chunky mix and others I like to add a little extra water and really mash it to a paste. Try it out and see which you like.

When you have the beans mashed remove and pop into a bowl. In the same pan add the chopped peppers, the leftover bean flavor will coat the peppers and give them a fantastic flavor. Cook the peppers on medium heat for about 3 minutes until a little soft (they should still have a little bite)

Serve it –

Ok, everything is ready to assemble. I like to pop the wraps into the microwave on medium heat for 20 seconds. This softens them up nicely. Add you bean paste, peppers, sliced avo, chopped cilantro/corriander and as an optional topper smoked chipotle hot sauce. This gives it a real zing! And enjoy.

This recipe is so easy and really packs a flavor punch! 


This is one of my favorite go-to recipes for a fast lunch. It can also be eaten cold and tastes just as good.  If you love the flavor and can’t get enough try making two wraps per person and adding some roasted sweet potatoes fries. They pair really well together.

Swap Outs – This recipe is so versatile. Try swapping out the black beans for pinto bean if you like a creamier texture. Or if you like a meatier feel then use kidney beans. It all works! Also, try adding chopped tomato for a bit of freshness.

If you don’t have any hot sauce to hand try a squeeze of lemon….mmmm!!!

If you have left over bean mix this will keep for 3 days if refrigerated in an airtight container.

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