Vegan Black Bean Tacos

Liana Werner-Gray

by | Read time: 1 minute

Unlike traditional meat-filled tacos, these vegan alternatives are stuffed with beans, walnuts and sundried tomatoes for a meal that’s packed with delicious plant-based protein. If you’re looking for a nut-free version, just swap the walnuts for pumpkin or sunflower seeds! It doesn’t have to be Tuesday for these tacos to be the star of dinner.

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Serves: 4

1/2 cup walnuts
1 cup black beans
1 cup sundried tomatoes
2 Tbsp. extra-virgin olive oil
1 tsp. dried sage
1 tsp. fennel seeds
1 tsp. dried thyme
1 tsp. dried rosemary
1 tsp. dried oregano
1 pinch black pepper
1 pinch cayenne pepper
1 pinch salt
1 packet of organic taco shells

Vegan sour cream
Vegan “cheese”


  1. Preheat oven to 325 degrees F.
  2. In blender, combine all ingredients except beans; blend for five minutes. Mixture should be moist and stick together.
  3. In bowl, combine mixture and black beans; use hands to mix together.
  4. In oven, cook mixture for 25 minutes. Assemble tacos and serve with desired toppings.