Ever since moving to Austin I have been absolutely obsessed with tacos. These Vegan Fall Black Bean Tacos with Cilantro Lime Tahini Sauce are so good and perfect for fall.

These tacos take advantage of everything that is in season right now. The tacos have bell pepper, scallions, carrots and cilantro - everything which is available at your local farmers market right now.

These carrot, scallion and black bean tacos are

nourishing
gluten free, vegan and dairy free
the perfect fall taco recipe
high in protein
full of veggies
easy to make
high in fiber
paired with a delicious tahini sauce

vegan fall black bean tacos with cilantro lime tahini sauce

Ingredients for vegan fall harvest black bean tacos

scallions
bell pepper
carrots
garlic
cumin
paprika
chili powder
salt
pepper
salsa
black beans
cilantro
lime
maple syrup
garlic
tahini
water

See recipe card for quantities.

Instructions for making simple veggie black bean tacos

process shot step 1 for making vegan fall black bean tacos with cilantro lime tahini sauce

Step 1: Add carrots, bell pepper, garlic and scallions to the pan and cook for 8 minutes.

process shot step 2 for making vegan fall black bean tacos with cilantro lime tahini sauce

Step 2: Add spices, beans and salsa to the pan. Cook for 5 more minutes.

process shot step 3 of making vegan fall black bean tacos with cilantro lime tahini sauce make the tahini sauce

Step 3: Blend together cilantro lime tahini sauce ingredients.

process shot step 4 of making vegan fall black bean tacos with cilantro lime tahini sauce - form the tacos

Step 4: Form the tacos and top with sauce.

Substitutions

Black beans- can be subbed with pinto beans
Cilantro- can be subbed with parsley, although I recommend cilantro

Equipment

I like a this cuisinart food processor.

Storage instructions for cabbage salad with scallion and basil dressing

The leftover filling can be stored in a sealed container in your fridge for up to 3 days. Then you can heat up the shells and make the tacos as you please.

Other vegan taco and burrito recipes to try

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Vegan Fall Black Bean Tacos with Cilantro Lime Tahini Sauce

Print Recipe

★★★★★

5 from 1 review

These Vegan Fall Black Bean Tacos with Cilantro Lime Tahini Sauce are a delicious veggie taco recipe.

Author: Kristi Roeder
Prep Time: 5
Cook Time: 20
Total Time: 25 minutes
Yield: 2 1x
Category: dinner
Method: stovetop
Cuisine: mexican

Ingredients

Scale

This makes enough for 4-6 tacos

Filling

5 scallions - ends cut off and finely sliced
1 large bell pepper or 2 small - finely sliced
½ cup carrots - finely chopped
4 cloves garlic - minced
1 tsp cumin
1 tsp paprika
1 tsp chili powder
pinch salt/pepper
¼ cup salsa
1 can black beans - drained

Sauce

1 cup packed cilantro
juice from 1 lime
1 tbsp maple syrup
pinch salt/black pepper
1 garlic clove
¼ cup tahini
¼-⅓ cup water (depends on how thick your tahini is and how thick you want your sauce)

+taco shells of choice

+optional toppings of additional chopped cilantro and chopped avocado

Cook Mode Prevent your screen from going dark

Instructions

Heat a splash of oil in a skillet over medium heat. Add scallions, bell pepper, carrots and garlic to the pan. Cook for 8 minutes.
Add all remaining filling ingredients to the pan and stir to combine fully. Cook for about 5 more minutes or until everything is cooked through.
Add all sauce ingredients to a processor or blender. Blend until fully combined.
Fill your taco shells with filling and top sauce and toppings

Keywords: tacos, black bean tacos, cilantro lime tahini sauce