Black Bean Tacos with Lime Crema (Vegan Budget Meal)
Spiced, smoky black beans piled into warm corn tortillas with crunchy slaw, fresh coriander, and a tangy lime crema. A completely vegan, genuinely satisfying meal for under £3.
What is this dish?
Black bean tacos are one of the most satisfying vegan meals available — spiced black beans with cumin, smoked paprika, and garlic, served in charred corn tortillas with crunchy slaw, fresh coriander, and a tangy lime crema. They draw on the taco tradition of Mexican street food while using entirely plant-based, budget-friendly ingredients. The combination of warm, creamy beans, crunchy slaw, and tangy crema delivers the full range of textures and flavours that makes a great taco.
Why you'll love it
These tacos cost under £3 for four portions and take 25 minutes. Every component can be made ahead. They are entirely vegan and gluten-free, provide 18g of fibre per serving, and deliver a depth of flavour through the spiced beans and charred tortillas that is genuinely restaurant-quality. The recipe also works as a taco bar template for entertaining — set out the components and let everyone build their own.
When to serve
Black bean tacos work as a fast weeknight dinner, a casual dinner party main (especially for mixed dietary groups), a weekend lunch, or a meal-prep component. They are particularly good for feeding guests with different dietary requirements as every component is clearly vegan and gluten-free.
Quick tips
Make the slaw and crema first so they can sit. Partially mash the beans for a cohesive filling. Char tortillas over a flame. Double-stack tortillas to prevent splitting. Build tacos immediately before eating.
Black Beans
The protein-and-fibre-rich foundation — two cans provide four generous portions at very low cost. Their earthy, slightly sweet flavour absorbs the cumin and smoked paprika beautifully. Partially mashing them creates the creamy, cohesive filling that holds together in the taco.
Corn Tortillas
The authentic choice for tacos — made from masa (nixtamalised corn), corn tortillas have a distinctive earthy, corn flavour and firm-but-pliable texture that flour tortillas cannot replicate. Charring over a flame adds a characteristic smoky quality.
Red Cabbage Slaw
The essential textural and acidic counterpoint to the warm, creamy beans. Quickly pickled in vinegar, the cabbage becomes slightly softened while retaining its crunch, and turns a vivid purple-pink that makes the tacos visually striking.
Lime Crema
The creamy, tangy finishing element — coconut yogurt or vegan sour cream mixed with lime juice and garlic provides the cooling, rich contrast that ties all the taco components together. The lime acid brightens every other flavour on the taco.
Substitution Options
Pinto beans or kidney beans can replace black beans with a slightly different flavour. Flour tortillas replace corn for a softer, less traditional option. Regular sour cream or Greek yogurt replaces the vegan crema for a non-vegan version. White cabbage can replace red cabbage — the colour is less dramatic but the flavour is similar. Lime juice can be replaced by lemon juice in the crema.
Step-by-Step Instructions
Make the quick slaw
Finely shred the red cabbage using a sharp knife or mandoline. Grate the carrot. Toss together with the rice vinegar, a pinch each of salt and sugar. Mix well and set aside while you make the beans — the acid will soften the cabbage slightly and the colour will brighten to a vivid purple-pink. The slaw provides the crunch and acidity that balance the rich beans.
Pro Tips:
- •Making the slaw first gives it time to lightly pickle, softening the raw cabbage and brightening the colour.
- •Don't overdress — the slaw should be tangy, not swimming in vinegar.
Make the lime crema
In a small bowl, mix together the coconut yogurt (or vegan sour cream), lime juice, grated garlic, and a pinch of salt until smooth. Taste and adjust lime or salt. Refrigerate until needed. The crema should be tangy, creamy, and pourable — add a splash of water if it is too thick.
Pro Tips:
- •Grating rather than mincing the garlic makes it fine enough to incorporate smoothly into the crema without chunks.
- •The crema can be made up to 24 hours ahead and refrigerated — the flavour improves as the garlic mellows.
Cook the spiced black beans
Heat the oil in a medium frying pan over medium heat. Add the diced onion and cook for 5–6 minutes until soft and golden. Add the garlic, cumin, smoked paprika, chilli powder, and oregano. Stir and cook for 60 seconds until fragrant. Add the drained black beans and a small splash of water (about 3 tablespoons). Season with salt and pepper. Cook for 5–7 minutes, stirring and mashing roughly a quarter of the beans with a spoon, until the mixture is thick and creamy. Add a squeeze of lime juice off the heat.
Pro Tips:
- •Partially mashing the beans creates a creamy, cohesive filling that holds together in the taco rather than rolling out as whole beans.
- •A small splash of water prevents the beans from sticking and creates a saucy consistency.
Warm the tortillas
Warm the corn tortillas directly over a gas flame for 20–30 seconds per side until lightly charred and pliable. Alternatively, heat in a dry pan over high heat for 30 seconds per side, or wrap all tortillas in damp kitchen paper and microwave for 45–60 seconds.
Pro Tips:
- •Charring corn tortillas directly over a flame adds a toasted, slightly smoky flavour that is a significant upgrade over just warming them.
- •Keep warmed tortillas stacked and wrapped in a tea towel to stay warm and pliable while you assemble.
Assemble and serve
For each taco, place a warmed tortilla on a plate. Spoon a generous amount of spiced black beans down the centre. Top with a pile of the tangy slaw. Drizzle liberally with the lime crema. Scatter fresh coriander leaves, sliced jalapeños if desired, and a squeeze of fresh lime over the top. Serve immediately with extra lime wedges and hot sauce on the side.
Pro Tips:
- •Double-stacking two tortillas per taco (the Mexican street food way) prevents splitting when loading with toppings.
- •Set up all the components in bowls in the centre of the table and let each person assemble their own — taco bars are more fun.
Chef's Tips
Techniques that separate good from great
Mash one-quarter of the beans for a cohesive filling
A common problem with black bean tacos is that whole beans slide out of the tortilla with every bite, producing a messy eating experience. Roughly mashing about a quarter of the beans during the last 2 minutes of cooking creates a thick, paste-like consistency that binds the remaining whole beans together. The filling holds its shape on the tortilla while still having texture from the unmashed beans.
Char tortillas directly over a flame
Warming corn tortillas in a microwave makes them soft but flavourless. Heating them in a dry pan produces a similar result with slightly better flavour. Placing them directly on a gas burner flame for 20–30 seconds per side creates characteristic dark spots and a smoky, corn-toasted flavour that is the defining character of authentic taco tortillas. This 90-second step transforms the entire taco.
Build the taco in order: beans, slaw, crema, herbs
The order in which you layer taco components affects both texture and flavour. Beans go first and hottest, directly on the warm tortilla. Cold, crunchy slaw goes on top of the beans, providing textural contrast. Creamy crema goes over the slaw to hold the toppings together. Fresh herbs and garnishes go on last so they don't wilt. Each layer has a purpose in the eating experience.
Double-stack corn tortillas for structural integrity
Street tacos in Mexico are invariably served with two corn tortillas stacked together. This is not decoration — a single corn tortilla cannot support wet, heavy fillings without tearing. Two tortillas together create a structure that holds the taco together through the entire eating experience. The extra tortilla adds negligible cost but prevents the frustrating experience of a taco collapsing mid-bite.
Nutrition Facts
Equipment Needed
- Medium frying pan
- Small mixing bowls (for slaw and crema)
- Box grater or mandoline
- Wooden spoon
- Tongs (for warming tortillas)
- Knife and cutting board
Quick Tips
- Partially mashing a quarter of the black beans while they cook creates a thick, creamy, cohesive filling — whole beans alone tend to roll out of the taco.
- The slaw provides the critical acid and crunch that balances the rich, warm beans — do not skip it or replace it with plain lettuce.
- Char the tortillas directly over a gas flame for the best flavour — this takes 30 seconds and adds a smoky, toasted character that makes a significant difference to the finished taco.
Recipe Variations
Different ways to make this dish your own
Black Bean and Sweet Potato Tacos
Add 200g of diced roasted sweet potato (cubed, tossed in oil and cumin, roasted at 200°C for 20 minutes) to the black bean filling or serve alongside. The sweet, caramelised potato adds natural sweetness and substance.
Crispy Baked Black Bean Tacos (Taco Shells)
For a different format, fold warmed corn tortillas in half over a rack and bake at 200°C for 10 minutes until rigid. Fill with the beans and toppings for crunchy taco shells.
Black Bean Tacos with Mango Salsa
Replace the slaw with a quick mango salsa — diced fresh mango, red onion, jalapeño, coriander, and lime juice. The sweet, tropical mango with spiced beans is a vibrant, fresh combination.
Black Bean Taco Bowls
Serve all the same components over steamed rice instead of tortillas for a filling taco bowl. Add pickled red onions and sliced avocado. Equally delicious, slightly more substantial, and a good option for those avoiding corn.
What to Serve With
Perfect pairings to complete the meal
Fresh Lime Wedges
A squeeze of fresh lime over the assembled taco brightens every component — the acidity is the final seasoning that ties the whole dish together.
Hot Sauce (Valentina, Cholula, or Sriracha)
A few dashes of vinegary, chilli-forward hot sauce add heat and acidity. The classic Mexican accompaniment to tacos at every level of cooking.
Pickled Red Onions
Thin slices of red onion pickled in lime juice and salt for 20 minutes add a sharp, vivid purple garnish with excellent flavour contrast against the rich beans.
Fresh Guacamole or Sliced Avocado
Creamy avocado alongside the tangy slaw and spiced beans provides richness and healthy fats. Either rough-mashed guacamole or simple sliced avocado works beautifully.
Storage & Make-Ahead
Keep it fresh and plan ahead
Refrigerator
Store the black beans, slaw, and crema separately in airtight containers for up to 3 days. Keep tortillas at room temperature. Assemble tacos fresh when ready to serve.
Freezer
The spiced black bean filling freezes excellently for up to 3 months. Thaw overnight in the fridge and reheat in a pan. The slaw and crema do not freeze well — make these fresh.
Make-Ahead
The black beans are excellent made ahead and actually improve overnight as the spices develop. The crema can be made 24 hours ahead. The slaw is best made 1–2 hours ahead to lightly pickle but not made too far in advance.
Reheating
Reheat the black beans in a pan over medium heat with a small splash of water, stirring until piping hot. Rewarm tortillas in a dry pan or directly over a flame. Assemble tacos fresh.
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