Portland Food Cart-Inspired Vegan Black Bean Tacos

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Flavorful vegan tacos inspired by Portland’s vibrant food cart scene, featuring smoky black beans and fresh toppings in soft corn tortillas. This Mexican recipe (vegan), ready in about 30 minutes, pairs cooked black beans, chipotle peppers in adobo sauce, minced, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups cooked black beans
• 1 tbsp chipotle peppers in adobo sauce, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tbsp olive oil
• 1 small white onion, finely chopped
• 3 garlic cloves, minced
• 2 tbsp fresh lime juice
• 8 corn tortillas
• 1 cup shredded red cabbage
• 1/2 cup fresh cilantro leaves
• 1 avocado, sliced
• 1/4 cup vegan sour cream
• 1 tsp salt
• 1/2 tsp black pepper

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 finely chopped white onion and sauté for 4-5 minutes until translucent. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Stir in 1 1/2 cups cooked black beans, 1 tbsp minced chipotle peppers in adobo, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook for 5 minutes, mashing some beans with the back of a spoon to create a chunky texture.
3. Step 3: Remove from heat and stir in 2 tbsp fresh lime juice.
4. Step 4: Warm 8 corn tortillas on a dry skillet or griddle over medium heat for about 30 seconds per side until pliable.
5. Step 5: Assemble the tacos by spooning the black bean mixture evenly onto each tortilla. Top with 1 cup shredded red cabbage, 1/2 cup fresh cilantro leaves, slices from 1 avocado, and 1/4 cup vegan sour cream.
6. Step 6: Serve immediately with extra lime wedges if desired.