Carrot Cilantro Black Bean Tacos


Quesadillas. Enchiladas. Southwestern soups & salads.

With the plethora of Mexican-inspired recipes we’ve come up with, we were recently shocked to realize we had never done a variation of a taco. With leftover black beans lying around, I decided now was the time to create one.

These look pretty bland, but they’re actually really flavorful and made for a stress-free dinner night.

2 cups cooked black beans

3/4 cup red onion

1/2 cup carrots, diced

1/4 cup vegetable broth

1/3 cup fresh cilantro, chopped

1/4 cup shredded cheddar cheese, Daiya cheese or 3 tbsp “cheese” sauce

2 tbsp jalapeno, chopped

2 tbsp olive oil

2 cloves garlic, minced

1 tbsp cornmeal

1/2 tsp sea salt

1/4 tsp black pepper

1/4 tsp cayenne pepper powder

1/4 tsp paprika


Lettuce, tomato, green onions, radishes, salsa, avocado

  • Heat onions and garlic in 2 tbsp of oil over medium heat
  • Sautee for 7 or 8 minutes, stirring frequently
  • Add beans, salt, black pepper, cayenne and paprika, and mash beans with spatula or back of wooden spoon as they cook
  • After 2 minutes, add carrots, jalapeno and cilantro and mix together well
  • Add vegetable broth and stir, then add cornmeal and mix again for 2 minutes (mix should be fairly sticky and mushy)
  • Add to taco shells or baked tortillas and top with desired ingredients

About Lisa

*Lisa is the founder and personal chef of The Vegan Pact and blogger at Her passion for vegan food is shown through her daily recipe blog, private meal deliveries and cooking classes in the Boston area.

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