5 Minute Vegan Black Bean Tacos

This is the easiest, quickest meal to make ever! Annnnd its gluten free and vegan…unless you add cheese!

This recipe literally takes 5 minutes. Which is great for meal prepping or making a quick lunch/dinner. I’m also cheap AF and this is the cheapest, healthy meal that I make and will eat over and over again. It’s also a great meal to take on the road or eat the next day. The beans taste fresh for a long time. I would suggest if you are meal prepping and you don’t have access to a microwave – to use whole-wheat tortillas instead of corn. Corn tortillas tend to break apart and frankly, taste weird when they aren’t warmed up.





Corn Tortillas (or whole wheat)*

Can of Black Beans

1 Roma Tomato

Green onion

White onion

2 Tbsp of Lime Juice divided

Salt and Pepper to taste

1 tsp of Cumin

1 tsp of Chilli Powder

1 tsp of Garlic Powder

1 Avocado sliced

Shredded Iceberg Lettuce

Valentina Hot Sauce or Chipotle Sauce


Additional toppings – Shredded low-fat mozzarella cheese (don’t include if you are vegan)


Make 4-6 servings (depending on how hungry you are)


  1. Drain and rinse black beans. Place black beans into a bowl and mash with a potato masher or a fork.
  2. Mix the cumin, chilli powder, garlic powder and 1 tablespoon of the lime juice into the mashed black beans.
  3. Heat up your corn tortillas in the microwave for 20 seconds wrapped in paper towel. Heat up two tortillas at a time.
  4. Put together your tacos with your favourite toppings! I like to use pico de gallo, shredded iceberg lettuce, diced or sliced avocado and shredded cheese (I’m not vegan). Below is my homemade pico de gallo recipe.


Pico de Gallo


  1. Dice up tomatoes and onions and put them into a bowl or container. Use only the firm pieces of the diced tomato.
  2. Add the other tablespoon of lime juice and a pinch of salt and pepper.
  3. Stir and place in refrigerator until ready to use.



*If you are meal prepping and planning on eating this somewhere that doesn’t have a microwave – I suggest using whole-wheat tortillas instead of corn. The corn tortillas will crumble if not heated before consuming.

** I hate cilantro (I know! My life sucks!), therefore when I make this recipe I don’t include it. If you do like it, you can throw it on top of your tacos, or in your pico de gallo. I added a tiny bit of shredded kale to give my pico the “look” of the real stuff.

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