These vegan black bean tacos have an amazing flavor from sticky BBQ sauce and zesty pickled onions! They're easy to make and just absolutely delicious.
Table of Contents
The pickled onions for these vegan black bean tacos use the same brine and technique as my pickled shallots. In fact, you can use shallots instead of onion, if you prefer. I chose onion to keep these more budget-friendly, but definitely splash out for shallots, if you like!
These black bean tacos are super easy to make. Quickly sauté some garlic, onions, and black beans in BBQ sauce until it's sticky and clinging to the beans. This is your black bean taco filling
Then, pile the BBQ black bean filling into warm tortillas with the pickled veggies. You can add a creamy element, like cashew cream sauce, vegan sour cream avocado, or a sprinkle of vegan cheddar, too, if you like! Use what you have to keep this as budget-friendly as needed.
Do you love tacos? Also try my super delicious mushroom tacos! They star hearty, cumin mushrooms and a super easy, fresh chimichurri sauce.
💖 Why You'll Love this Recipe
- super easy to make with affordable ingredients
- quick and easy. Marinate the onion, sauté the beans, then put it all together
- versatile! If you don't have black beans, use pinto beans or chickpeas instead. You can also use other pickled veggies like pickled onions and jalapeños, quick pickled carrots, or my spicy pickled cabbage slaw.
- naturally soy-free and nut-free with easy gluten-free option
✓ Ingredients and Substitutions
- pickled onions - Red onions marinated in a mix of apple cider vinegar, sugar, salt, black peppercorns, garlic, and pepper flakes are your topping. You can use other onions or use shallots, if you don't have red onion. The sugar in the pickles is optional. You can also use white vinegar or red wine vinegar, if you don't have apple cider vinegar.
- olive oil - To sauté. You can broth fry for oil-free, if you prefer.
- aromatics - Sautéed onions, bell pepper, and garlic add great flavor and texture to these tacos!
- black beans - You can use pinto beans or chickpeas, if you prefer. Drain and rinse canned beans or use an equivalent amount of homemade.
- BBQ sauce - To season the beans.
- tortillas - Use small tortillas of choice, and warm them in the oven or microwave before filling. You can use flour tortillas, corn tortillas, gluten-free, high protein, etc.
- creamy toppings - Top your tacos with vegan sour cream, non-dairy yogurt, vegan cheddar, shreds, and/or avocado to contrast the strong flavors.
🔪 How to Make Vegan Black Bean Tacos
Peel the onions and slice them into thin pieces. The thinner they are, the faster they'll absorb the flavor.
Add the vinegar, sugar, salt, peppercorns, garlic, and crushed pepper to a clean glass jar. Add the onion, then pour in the hot water until the onions are submerged.
Close the jar tightly, then shake well to combine all of the ingredients. Set aside to marinate while you make the filling.
Heat the oil in a small skillet on medium-high heat. Add the onion, bell pepper, garlic, and salt. Cook, stirring, until the onion starts to brown on the edges, about 7 minutes.
Add the black beans and BBQ sauce to the pan, and cook for just a few minutes, until the BBQ sauce thickens and the beans are warmed through.
Divide the black bean mixture between your tortillas, and top each taco with some of the pickled onion.
Add your optional toppings of choice. Drizzle on some extra BBQ sauce, if desired. Serve immediately.
💡 Helpful Tips
- You can reduce or omit the sugar in the pickles, if you like, but I do love how the sweetness balances out the flavors!
- The BBQ sauce thickens quickly, so make sure you keep an eye on the pan after adding it.
🫙 Storage Directions
Store pickles, beans, and tortillas separately. The pickles will keep for up to four weeks in the fridge, and the beans will last three to five days. When you're hungry, warm the beans and tortillas, then assemble and serve the tacos.
📖 Recipe
Vegan Black Bean Tacos
Ingredients
For the Pickled Onions
- ½ cup sliced red onion
- 2 tablespoons apple cider vinegar or white or red wine vinegar
- ¾ teaspoons sugar
- ¼ teaspoon salt
- ¼ teaspoon black peppercorns
- 1 small garlic clove smashed
- pinch crushed red pepper flakes
- hot water as needed to cover the pickles
For the BBQ Black Beans
- 2 teaspoons olive oil
- ½ cup diced onion
- ½ cup chopped bell pepper any color you like
- 2 cloves garlic minced
- ¼ teaspoon salt
- 15 ounce can black beans drained and rinsed, or 1 ½ cups cooked black beans
- ¼ cup BBQ sauce plus more, for drizzling
To Serve
- 6 small tortillas warmed. Corn, flour, gluten-free, or high protein are all fine to use.
- ¼ cup vegan sour cream or unsweetened non-dairy yogurt, optional
- ¼ cup vegan cheddar shreds optional
Instructions
Pickle the onions.
- Peel the onions and slice them into thin pieces. The thinner they are, the faster they'll absorb the flavor.
- Add the vinegar, sugar, salt, peppercorns, garlic, and crushed pepper to a clean glass jar. Add the onion, then pour in the hot water until the onions are submerged. Close the jar tightly, then shake well to combine all of the ingredients. Set aside to marinate while you make the filling
Make the tacos.
- Heat the oil in a small frying pan on medium-high heat. Add the onion, bell pepper, garlic, and salt. Cook, stirring, until the onion starts to brown on the edges, about 7 minutes.
- Add the black beans and BBQ sauce to the pan, and cook for just a few minutes, until the BBQ sauce thickens and the beans are warmed through.
- Divide the bean mixture between your tortillas, and top each taco with some of the pickled onion and your optional toppings of choice. Drizzle on some extra BBQ sauce, if desired. Serve immediately.
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