Vegan Black Bean Tacos With Ginger Sauce
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These Vegan Black Bean Tacos with Ginger Sauce are such a quick and easy dinner to prepare, making them perfect for a busy weekday night! My favorite thing about this recipe, other than the wonderful tangy gingery flavor, is how simple, yet delicious they are.
*This post was originally published on January 29, 2019, and updated on March 2, 2023.
Vegan Black Bean Tacos
Inspiration for these tacos came from a recent trip to San Diego. We traveled down there to attend a baby shower. The baby shower we went to was catered by some taco guys…I’m not sure what their restaurant was called or what their names were, so we’re going with “taco guys”. They had a few different options for tacos, however, they had no vegetarian option. Noooo! I was starving.
When I was looking at the menu and realizing that there was nothing for me to eat, one of the taco guys asked me what I wanted and I politely responded, “I’m okay, thank you.” A grin quickly emerged on his face and he said, “Are you vegetarian?” “YES! Yes I am,” I replied, predicting that he was about to offer me something I could eat.
“I can make a cabbage taco with a ginger sauce. It’s really good.” A ginger dressing on my taco?? What? I had never heard of such a thing. Yes, please! I had one and immediately thought his description of “really good”, was a huge understatement.
The ginger sauce had such a delicious flavor. I immediately fell in love and knew I wanted to try to recreate it when I got home.
Vegan Black Bean Taco Ingredients
6 taco-sized tortillas
Olive oil
Can of black beans
Shredded cabbage
(Optional) Cilantro
Creamy Ginger Sauce
Olive oil
White vinegar
Maple syrup
Lemon juice
Fresh ginger
Green onion
Salt
How to Make Vegan Bean Tacos With Ginger Sauce
STEP 1 – Make Ginger Sauce and toss with cabbage
In a blender, combine ginger sauce ingredients together until smooth. In a large bowl, toss shredded cabbage with ginger sauce until well combined. Set aside.
STEP 2 – Warm up beans
Heat rinsed black beans in a small pot.
STEP 3 – Crisp tortillas
Meanwhile, heat a large pan with 1 tablespoon olive oil and brown tortillas on each side.
STEP 4 – Assemble
Top tortillas with beans and ginger cabbage slaw. Enjoy!
What to Serve With Vegan Black Bean Tacos
– A side of Cilantro Lime Rice. To make this, simply mix together 2 cups cooked rice, 1/2 of a lime juiced, some garlic powder and salt, and about 1/4-1/2 cup cilantro diced.
– A side salad – I like the Southwest Salad Kit from Trader Joe’s.
– My carnivore husband recommends adding grilled white fish in addition to the black beans.
– Guacamole and chips
– These Bean Tacos are great with cilantro, red onion slices, and pico de gallo on top.
More Mexican-Inspired Dishes to Try
Baked Black Bean and Cheese Taquitos
Easy Vegetarian Mexican Lasagna
Vegetarian Baked Breakfast Tacos
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Vegan Black Bean Tacos With Ginger Sauce
Ingredients
- 6 taco-sized tortillas
- 1 (15.5-ounce) can black beans , drained
- 1 tablespoon olive oil
- 3 cups shredded cabbage
- (Optional) Cilantro to top
Creamy Ginger Sauce
- ⅓ cup olive oil
- 2 tablespoons white vinegar
- ½ teaspoon maple syrup
- 1 lemon juiced
- 2 ½ inches fresh ginger minced
- 1 green onion diced
- Dash of salt
Instructions
- In a blender, combine ginger sauce ingredients together until smooth.
- In a large bowl, toss shredded cabbage with ginger sauce until well combined. Set aside.
- Heat rinsed black beans in a small pot.
- Meanwhile, heat a large pan with 1 tablespoon olive oil and brown tortillas on each side.
- Top tortillas with beans and ginger cabbage slaw. Enjoy!
This was the perfect dinner recipe for last night! I was looking for a healthier way to use up tortillas we have (usually we make quesadillas with ALL the cheese) and these tacos hit the spot! The sauce was delicious and was a creative way to have a taco! Plus it was so easy to whip up! I had to make some modifications but they weren’t significant and the sauce was still so tasty. I didn’t have fresh ginger root, only powdered so I googled the conversion and use about 1 1/2 tsp powdered ginger. I was too lazy to cut up an onion (I was trying to do this while the toddler was around) so I used dried onion flakes from Costco. Other than that I left everything the same! We agree with Drew, for those non-vegetarians adding in white fish is perfect. I turned these into black been and fish tacos and they were so good! I had left overs because I made extra fish and I had these again for lunch today! I agree with you, crisping up the tortillas with a little oil in the pan just elevated these a little further and takes no time at all. I paired these with some plain white rice that I threw in our instant pot and voila, dinner was made! Thanks for the creative and delicious recipe! This one is going in our recipe book!
I can’t wait to make these!!