Vegan Breakfast Tacos with Black Beans

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These vegan breakfast tacos are so easy and need just a few simple ingredients. Serve with a quick salsa and all your favourite toppings for a Mexican style breakfast!

Who doesn’t want a quick, healthy breakfast that’s also vegan?!

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Vegan breakfast taco on a blue background

Folded vegan breakfast tacos with half a lime

Tacos for breakfast is always an excellent idea. In fact pretty much any Mexican themed breakfast be it tacos, burritos…even nachos(?!) is all good with me.

These ones are vegan which I suppose means that they’re really ‘any time of day’ tacos because they don’t have any of your trademark breakfast fillings like eggs or bacon. But I made them for breakfast and then were perfect in that setting.

So feel free to make these whenever you feel like. They’re so ridiculously easy that you can make them even when you’re feeling super lazy on a weekend morning which is what we did. 

We’re not vegan but I’m always trying to come up with tasty ways for us to reduce our meat and dairy intake (see also: this vegan stew) so I was really happy with how these tacos turned out.

Overhead shot of four vegan breakfast tacos on a blue background

Vegan breakfast taco with avocado on a blue surface

Why we love these vegan breakfast tacos:

  • Well, to state the obvious, they’re vegan so they’re great for everyone and they’re full of delicious healthy vegetables and beans
  • They’re great for breakfast but also great for any time of day thanks to the combination of spicy beans and light and tangy salsa
  • If you’re not eating vegan you could definitely add an egg cooked whichever way you choose and it would be super tasty
  • These are quick enough to make for a weekday breakfast but fancy enough to serve to guests because pretty much everyone is impressed by a table full of tacos
  • It’s easy to make these gluten free by simply buying gluten free tortillas

Overhead shot of vegan breakfast tacos on a blue surface

Hand holding a vegan breakfast taco

Vegan Breakfast Tacos with Black Beans Ingredients:

  • Beans: Use black beans for these tacos but kidney beans would also work
  • Spices: Cumin, coriander and garlic are tossed with the beans 
  • Tortillas: I like the little flour ones but you could use corn if you prefer
  • Avocado: Slices to top the tacos
  • Lime Wedges: To serve with the tacos for squeezing over before eating
  • Quick Salsa: Made from a mixture of fresh tomato, red onion, coriander, chilli, garlic and lime juice…or you could use store bought if you’re short on time!

Overhead shot of vegan breakfast taco with avocado and a lime half

Close up of vegan breakfast taco with avocado and salsa

Vegan Breakfast Tacos with Black Beans Instructions:

  1. Make the salsa: Toss together all of the ingredients with plenty of seasoning then set aside.
  2. Make the taco filling: Heat a drizzle of olive oil in a frying pan and add the garlic, fry for 30 seconds then add the beans and spices for for a few more minutes.
  3. Assemble the tacos: Char the tacos if you like then add a scoop of beans, salsa and avocado slices.

Equipment you need to make this recipe…

Side on shot of vegan breakfast tacos with avocado

Close up of vegan breakfast taco on a blue background

Expert Tips for Making these Vegan Breakfast Tacos:

  • These breakfast tacos are so quick to make, you just need to be organised. I recommend making the salsa first then you can quickly fry the beans in the spices, slice your avocado and lime and you’re ready to serve
  • Another bonus about making the salsa first is that it give the flavours time to meld and the salsa comes out super flavourful
  • If you have a gas stovetop then I would recommend charring your tortillas quickly on there before serving. Simply place them one at a time on the open flame for a couple of second then use tongs to flip them and then remove from the heat once they’re browned
  • These tacos are also great served cold so they’re great for meal prep as you can make everything ahead of time and assemble when you’re ready to serve

Overhead shot of vegan breakfast taco on a blue background

Vegan breakfast tacos with a lime and coriander

Want more? Try these other breakfast recipes!

WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THESE VEGAN BREAKFAST TACOS WITH BLACK BEANS?

If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!

Spicy Tofu Sandwiches with Pink Pickled Onions

Use leftover limes in the marinade for these tofu sandwiches

Tofu sandwich over a marble surface

Chickpea Curry with Coconut Milk

Sprinkle extra coriander on top of this flavourful curry

Chickpea curry in a white bowl with roti

Vegan breakfast tacos with a lime and coriander

Vegan Breakfast Tacos with Black Beans

These vegan breakfast tacos are so easy and need just a few simple ingredients. Serve with a quick salsa and all your favourite toppings for a Mexican style breakfast! 
5 from 5 votes
Print Pin Rate
Course: Breakfast
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6 tacos
Calories: 214kcal
Author: Amy

Ingredients

  • Olive Oil
  • 1 400g tin Black Beans drained and rinsed
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 1 clove Garlic crushed
  • 6 small Tortillas
  • 1 Avocado sliced
  • Lime Wedges to serve

Quick Salsa

  • 1 large Tomato chopped
  • 1/2 Red Onion finely chopped
  • Small bunch Coriander chopped
  • 1/2 Red Chilli deseeded and chopped
  • 1 clove Garlic crushed
  • 1/2 Lime juiced
  • Salt and Pepper

Instructions

  • Make the salsa by tossing together all the ingredients and seasoning well. Set aside until ready to serve.
  • Heat a drizzle of olive oil in a frying pan, add the garlic and fry for 30 seconds then add the beans and spices and toss together. Fry for another couple of minutes then remove from the heat.
  • Char the tacos if desired. Serve topped with a scoop of beans, the salsa and some avocado slices. Squeeze over a lime wedge before eating.
Nutrition Facts
Vegan Breakfast Tacos with Black Beans
Amount Per Serving
Calories 214 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Sodium 211mg 9%
Potassium 459mg 13%
Total Carbohydrates 31g 10%
Dietary Fiber 7g 28%
Sugars 3g
Protein 7g 14%
Vitamin A 6.7%
Vitamin C 19.5%
Calcium 5.7%
Iron 13.7%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Nutrition information is per taco and is an estimate and will vary depending on the exact ingredients used.
Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

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5 Comments

  • Reply
    Claudia Lamascolo
    05/04/2019 at 10:17 AM


    you come up with the best ideas! I love all the toppings so briliant !

  • Reply
    Natalie
    05/04/2019 at 11:08 AM


    I love breakfast taco! Looks so delicious and perfect for weekend brunch!

  • Reply
    Jo Allison / Jo's Kitchen Larder
    05/04/2019 at 11:12 AM


    These tacos sound delicious! Fantastic start to the day if you ask me. 🙂

  • Reply
    Shinta Simon
    05/04/2019 at 11:39 AM


    This is a great idea for breakfast on the go! I’m going to try this for days when we have limited time in the mronings. Thanks for sharing!

  • Reply
    Kelly Anthony
    05/04/2019 at 11:49 AM


    These vegan breakfast tacos will be the perfect way to start a morning. They look so fresh, colorful and tasty great for any meal.

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