Go Back
–+ servings

Smoky BBQ Bean Tacos (Vegan, GF)

Smoky BBQ bean tacos pack serious, saucy flavor. Serve with our Jicama Slaw for the ultimate plant-based side or entrée. Ready in 25 minutes with 10 basic ingredients!
Author Minimalist Baker
Print
Plate with a corn tortilla topped with beans, jicama slaw, and guacamole
4.93 from 13 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5 (Tacos)
Course Entrée
Cuisine Gluten-Free, Mexican, Vegan
Freezer Friendly 1 month
Does it keep? 3 Days

Ingredients

SMOKY BBQ BEANS

  • 1 Tbsp avocado oil
  • 1 cup diced white onion
  • 1-4 chipotle peppers in adobo, roughly chopped (from a can // ~1 - 2 ½ Tbsp as recipe is written // spiciness varies by brand)
  • 1 tsp ground cumin
  • 1 Tbsp smoked paprika
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1/2 cup water (or sub vegetable broth for more flavor), plus more as needed
  • 1 Tbsp maple syrup
  • 1/2 tsp sea salt
  • 1 Tbsp lime juice

FOR SERVING

US Customary - Metric

Instructions

  • Heat the avocado oil in a large skillet over medium heat. Add the onion and sauté for 4 minutes, until translucent and beginning to soften.
  • Add the chopped chipotles in adobo (use the lesser amount if sensitive to spice), cumin, and smoked paprika, and cook until fragrant — about 1 minute.
  • Add the drained pinto beans, water (or vegetable broth), maple syrup, and salt and stir to combine. Cook for 7-8 minutes, until warmed through and slightly thickened. Add the lime juice, stir, and season to taste, adding more paprika for smokiness, minced chipotle pepper for heat, or lime juice for brightness.
  • When the beans are ready (tender and well seasoned), warm tortillas by wrapping in a damp paper towel (or kitchen towel) and microwaving for 30 seconds to 1 minute. If using fresh or homemade tortillas, you can warm them one at a time in a cast iron skillet over high heat for 10-20 seconds on each side (or until just warmed), then wrap in a towel to keep warm until serving.
  • Divide beans between warmed corn tortillas and serve with toppings of your choice (jicama slaw and guacamole are our favorites!). Leftover beans will keep in the refrigerator for 3 days or in the freezer for 1 month.

Video

Notes

*Nutrition information is a rough estimate calculated with corn tortillas and without optional ingredients.

Nutrition (1 of 5 servings)

Serving: 1 taco Calories: 167 Carbohydrates: 28.4 g Protein: 5.5 g Fat: 4.2 g Saturated Fat: 0.5 g Polyunsaturated Fat: 0.9 g Monounsaturated Fat: 2.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 410 mg Potassium: 277 mg Fiber: 5 g Sugar: 5 g Vitamin A: 488 IU Vitamin C: 3.9 mg Calcium: 71.4 mg Iron: 1.5 mg