Quick Black Bean Veggie Tacos

a photo of black bean, vegetarian, vegan tacos with shredded cabbage, tomatoes and avocado


  • 1 can of black beans (no added spices)
  • 1 tsp powered garlic
  • 1 tsp powered onion
  • taco size corn tortillas
  • 1/4 head of cabbage
  • 2 medium tomatoes
  • 1 large avocado
  • hot sauce or salsa
  • fresh cilantro


Finely chop the 1/4 head of cabbage (or you can run it through a food processor with a “shredding” blade). Dice the tomatoes. Dice the avocado.

In a small sauce pan, pour in the can of beans and then stir in the powered garlic and onion. Cook over low heat for about 10 minutes, stirring occasionally, until the beans are hot. While the beans are getting hot, set out your tortillas. This recipe will make 4-6 tacos. I like to double them up for that “street taco” style (and because many corn tortillas will start to break once you put your fillings in them).

Spoon beans onto each tortilla. Add a little bit of your hot sauce or salsa. Sprinkle in tomatoes, avocado, and shredded cabbage. Fold into taco shape and enjoy!

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