Our easy cheesy crispy vegan black bean tacos are one of the most repeated recipes in our house and for good reasons. They are fast, our kids can make them on their own and we never get tired of them.
You only need about 20 minutes to make these from start to finish and the only thing you’ll be left wondering is why it took us so long to get this recipe into your hands.
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Ingredients:
Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make these easy vegan black bean tacos:
Chickpeas
We are using canned chickpeas because we want this recipe to go fast. This recipe is supposed to be made up of ingredients that you already have in your fridge and pantry for the most part.
Substitute: You could do this with other white beans as well like butter beans or cannellini.
Buffalo Sauce
Buffalo sauce, or sometimes wing sauce, is what we’re using for that iconic buffalo ranch combo.
Vegan Ranch
We love making our own homemade vegan ranch, but if you’re in a pinch just use your favorite vegan ranch dressing.
Tortillas
We’re using flour small taco tortillas. These are so soft to start with and then we crisp them up and you have the best of both worlds – soft and crispy.
Substitute: You could also make this with corn tortillas
Vegan Shredded Cheese
You want a vegan shredded cheese that will meltable. You can use our shredded vegan cheese list to help. We use Daiya Mozzarella for this recipe.
Substitute: you could use one of our vegan cheese sauces for this though it won’t help it stick together as well it will still be delicious. We’d recommend these on the side for dipping. Try either our vegan nacho cheese (no nuts) or our vegan cashew queso
Oil
We’re using a neutral oil to give us that amazing crispy texture.
Substitute: You could also fry these in vegan butter or alternatively, use the oven or air fryer methods listed below.
Other tips for making these tacos:
- Make sure to thoroughly drain and rinse the chickpeas. This also helps to reduce the amount of sodium the better you wash them.
- These are supposed to be a thin layer as that helps them stay crispy, melt the cheese better, and keep warm. If you want addition ingredients like sour cream or diced tomatoes serve them on the side or on top.
- Subtly change up the flavor by changing the bean choice or the salsa choice. Try this with white beans and hummus..
What toppings or sides go well with these tacos?
We highly recommend that you put these on top on serve on the side of your tacos and don’t try to stuff the tacos with more ingredients.
- vegan nacho cheese (no nuts) or
- vegan cashew queso
- Chipotle copycat guacamole or diced avocado
- green onions
- red or white diced onions
- diced tomatoes
- cilantro
- fresh lime juice
- vegan sour cream
- shredded vegan cheese
- black beans
- jalapenos (fresh or pickled)
- salsa
A great side for this would be our copycat Chipotle recipes for roasted corn salsa or cilantro lime rice
What other vegan taco ideas could I make?
If you love tacos as much as us, you’ll want even more inspo and we’ve got it! Here’s 5 more vegan taco recipes:
- Vegan Cauliflower Tinga Tacos
- Grilled Vegan Jackfruit Tacos
- Vegan Cheesy Gordita Crunch (Taco Bell Copycat)
- Tofu Taco Crumbles
- Vegan Lentil Tacos with Spinach and Feta
🥳 Get the Full Recipe
Crispy Buffalo Ranch Chickpea Tacos
Ingredients
- 15 ounces canned chickpeas, drained and rinsed
- ¼ cup buffalo sauce
- 2 tablespoons vegan ranch
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 8 small flour tortillas
- 1 cup shredded vegan mozzarella cheese, optional
- 1 tablespoon oil for the skillet
Optional Toppings
- Shredded romaine lettuce
- Green onions or chopped cilantro
- Extra ranch
- Diced celery
- Hot sauce
Instructions
- Add the chickpeas to a bowl and mash with a fork or potato masher until mostly broken down but still slightly chunky.
- Stir in the buffalo sauce, ranch, garlic powder, onion powder, and black pepper.
- On each tortilla, spread about ¼ cup of the chickpea mixture on half of one side. Sprinkle vegan cheese, if using, over the filling and fold the tortillas in half.
- Heat a large skillet over medium heat and lightly coat with oil. Cook the tacos for 2-3 minutes per side until golden brown and crispy and the cheese has melted. Repeat until all tacos are cooked.
- Serve immediately with desired optional toppings.
Notes
Video
Nutrition
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Frequently Asked Questions:
Use corn tortillas instead of flour and then use a vegan shredded cheese and ranch that is safe for your allergens. You can look through our shredded vegan cheese guide to find one suitable for your needs. Add image
They are best served immediately, but you could also make them ahead in two ways. Make just the mixture and place in an air tight container in the fridge until ready to use. Use this within 5 days.
The other option would be to make them entirely, then let cool and store in an air tight container in the fridge. To crisp them back up either put them back into a skillet (no extra oil needed, just watch carefully so they don’t burn) or an air fryer.
To crisp them back up either put them back into a skillet (no extra oil needed, just watch carefully so they don’t burn) or an air fryer. Alternatively, you could just warm back up in the microwave but they won’t be as crispy.
Chickpeas contain a healthy source of antioxidants, fiber, protein, and carbohydrates. However, we are using processed vegan cheese and oil to making these crispy. So while you are getting some nutritional benefits, we wouldn’t recommend eating the vegan cheese or oil daily. Try the oven or air fry methods for better health results.
Absolutely! This recipe only makes about 6 tacos; so if you need more than that, we recommend that you double or triple the recipe. Just add the same amount of ingredients and follow the same process.
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