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Black Bean Broccoli Tacos

Black bean broccoli tacos are packed with flavor and so easy to make! These broccoli tacos are ready in 15 minutes and perfect for meatless meals or Taco Tuesdays. Made with pantry ingredients, these smoky black bean broccoli tacos are vegan, gluten free and dairy free.

If you love tacos, you should also try Cauliflower Black Bean Tacos, Walnut Mushroom Taco Meat or Lentil Cauliflower Tacos.

Three broccoli tacos on a white plate, bowl of cilantro lime slaw in background.

Why you will love this recipe

  • Quick and easy – these broccoli black bean tacos are ready in just 15 minutes and are so easy to put together. Need this to be even easier? Use the grocery store for a short cut! Buy pre-shredded cabbage and broccoli florets to save some time.
  • Simple ingredients – you likely have everything you need to make these broccoli tacos in your pantry and fridge already. These simple ingredients are vegan, gluten free, dairy free and plant based.
  • Versatile – these black bean broccoli taco ingredients can be used so many different ways. Tacos, burritos, burrito bowls or as a taco salad.  Serve with crunchy taco shells or soft taco shells.
Ingredients to make broccoli tacos in white bowls on marble countertop.
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Ingredients

  • Olive oil – olive oil is used to help ensure the broccoli doesn’t stick to the pan during cooking. You can also use avocado oil, coconut oil or melted ghee.
  • Broccoli florets – be sure to cut the broccoli florets into bite size pieces to ensure they are easy to eat in the tacos. If you have broccoli on the stalk, cut the florets off the broccoli stem and use the stem in different recipes.
  • Spices: Ground cumin, garlic powder, salt, smoked paprika, red pepper flakes – These spices help to make the broccoli and black beans super flavorful and delicious. The cumin and smoked paprika give tacos a smoky flavor. The garlic powder helps give the broccoli tacos an umami flavor. The red pepper flakes helps to add spice to the tacos.
  • Black beans – black beans help make these broccoli tacos more filling and packed with protein and fiber. You can use any beans you have on hand, including white beans, pinto beans or kidney beans.
  • Tomato paste – tomato paste adds a deep tomato/umami flavor. I discovered how delicious adding tomato paste to black beans when I made black beans for tacos.
  • Water – water helps to steam the broccoli and give the black beans the perfect consistency.

Cilantro Lime Slaw

  • Lime juice – lime juice and olive oil together make the base for the dressing for the slaw. Fresh lime juice is best.
  • Olive oil – olive oil helps to make the dressing along with the lime juice.
  • Cilantro – cilantro gives the slaw a fresh, herby flavor and really makes the slaw the perfect addition to the broccoli tacos.
  • Spices: Salt, garlic powder, ground cumin – these help to give the slaw the perfect amount of flavor.
  • Cabbage – thinly slice green or red cabbage for slaw. Green cabbage is budget friendly and perfect for slaw.

How to make broccoli tacos

Start by preheating a large skillet over medium high heat. Cut the broccoli florets into bite-size pieces. Once the skillet has been preheated, add the olive oil and broccoli. Cook for 3-4 minutes.

Before and after sauteing the broccoli in a cast iron skillet.

After 3-4 minutes, add 1-2 tablespoons of water and cover with a lid. Cook 1-2 minutes. Add half of the spices to the broccoli and stir well.

Cast iron skillet filled with broccoli with a glass lid on top.

Rinse and drain the black beans. Add the black beans to the skillet with the broccoli along with the tomato paste, the rest of the spices and 1-2 tablespoons of water. Stir well until all the tomato paste is well distributed and cook 1-2 minutes heat the black beans through then turn off the heat.

Adding black beans to cast iron skillet filled with broccoli.

In a large bowl, combine the lime juice, olive oil, salt, garlic powder, cumin and finely chopped cilantro. Stir well.

Ingredients to make cilantro lime slaw in a glass measuring cup.

Thinly slice the cabbage and add it to the cilantro lime dressing. Stir well.

Cilantro lime dressing added to the cabbage slaw.

Put a wet paper towel over a plate filled with tortillas. Microwave for 20 seconds.

Wet paper towel over plate filled with tortillas.

Make the tacos by adding cilantro lime cabbage then top them with the broccoli black bean mixture. Add any additional toppings and enjoy.

Cilantro lime slaw in taco shells, black beans and broccoli added to the tacos.

Top tips

  • Warm the tortillas by covering them with a wet paper towel and microwaving for 20 seconds. This helps make them pliable.
  • Save time by buying broccoli florets (instead of having to cut the broccoli off the stem) and buy pre-shredded cabbage to make the slaw even faster.
  • If you do buy broccoli on the stem, don’t throw out the stem! You can make it into broccoli rice and use it in salads, stir fries, frittatas or any way you would use cauliflower rice.

Other additions

Hand picking up broccoli black bean taco.

What to serve with black bean broccoli tacos

Common questions

What to do with leftover black beans and broccoli taco filling

  • Make it into a burrito, burrito bowl (add rice or cauliflower rice)
  • Taco salad – serve over romaine lettuce with tomatoes, red onion and radish with salsa or cilantro lime dressing
  • Serve it for breakfast along side of eggs for a super simple high protein breakfast
  • Make it into a frittata (for breakfast, lunch or dinner)
  • Serve with rice, avocado and pickled onions for a super simple grain bowl
  • Make air fryer potatoes and make a whole new taco or burrito bowl with potatoes, broccoli, black beans and avocado
Broccoli black bean taco on a white plate with fork on the side.

Can you use other beans instead of black beans

Yes, you can also use white beans (cannellini beans, great northern white beans or navy beans), pinto beans or kidney beans in place of the black beans.

Can you make these broccoli tacos in advance

You can make the black bean and broccoli mixture in advance, allow it to cool then reheat the day you plan on making it in a large skillet over medium heat with 1-2 tablespoons of water.

Wait to make the slaw until 2-3 hours before serving for the best texture.

Storage

  • Fridge: Store the black bean broccoli taco mixture separate from the cilantro lime slaw, both in airtight containers. You can make the broccoli black bean mixture up to 4 days before enjoying. The slaw can be enjoyed up to 3 days, however it will get soggier the longer it sits.  
  • Freezer: You can store the broccoli black bean mixture in freezer up to 2 months in a freezer safe bag or container. I do not recommend freezing the cilantro lime slaw Defrost in the fridge before reheating in the microwave or on the stove.

Substitutions

  • Broccoli – you can also use cauliflower, zucchini, mushrooms, yellow squash or bell peppers in place of the broccoli.
  • Olive oil – you can use whatever oil you have on hand – avocado oil or coconut oil (melted) would be best.
  • Spices – If you are missing one of the spices, simply omit it. You can also use 1-2 tablespoons of taco seasoning or fajita seasoning.
  • Tomato paste – tomato paste helps to create a saucy black bean mixture. If you don’t have tomato paste, you can use ketchup (it will be a bit sweeter) or salsa (use 3-4 tablespoons).
  • Lime juice – lime juice really gives the slaw the best flavor. You can also use red wine vinegar (1-2 tablespoons) or lemon juice if needed.
  • Cilantro – you can use flat leaf parsley (this will change the flavor) if you don’t love cilantro.
  • Cabbage – you can use broccoli slaw in place of the cabbage. You can also use white, brown rice or quinoa in place of the cabbage.
Three black bean broccoli tacos on a large white plate.

If you love this recipe, you should try

Instant Pot Mexican Rice and Beans

Red Cabbage Slaw

Pineapple Coleslaw

Mexican Tuna Salad

Spicy White Bean Stew

Mexican Buddha Bowl

★ Did you make this recipe? Please give it a star rating below!
Three broccoli tacos on a large white plate.

Black Bean Broccoli Tacos

Black bean broccoli tacos are so easy to make and packed with flavor. Ready in 15 minutes and perfect for lunch or dinner as a meatless meal. Add your favorite toppings to make these customizable. Vegan, gluten free, dairy free.
Print Pin Save Rate
Course: dinner
Cuisine: Mexican
Keyword: black bean broccoli tacos, broccoli tacos
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 8

Ingredients

Cilantro Lime Slaw

Instructions

  • Start by preheating a large skillet over medium heat.
  • Chop the broccoli florets into bite size pieces. Add them to the skillet with 1 tablespoon olive oil. Cook 3-4 minutes.
  • After 3-4 minutes, add 1-2 tablespoons of water and cover the skillet. Cook 1 minute. Remove the lid and add 1/2 of the spices.
  • Rinse and drain the black beans. Add them to the skillet with the broccoli with tomato paste and the rest of the spices. Stir well and cook 1-2 minutes, then turn off the heat.
  • Thinly slice the cabbage and add it to a large bowl. Finely chop the cilantro.
  • Add the rest of the cilantro lime slaw ingredients in a small bowl and stir well. Pour over the thinly sliced cabbage and stir well.
  • Heat up the tortillas by covering them with a wet paper towel and cook for 20 seconds in the microwave.
  • Assemble the tacos by putting cilantro lime slaw in the taco shells and topping them with black bean broccoli filling. Add any additional toppings you desire and enjoy.

Notes

Top tips
  • Save time by buying broccoli florets (instead of having to cut the broccoli off the stem) and buy pre-shredded cabbage to make the slaw even faster.
  • If you do buy broccoli on the stem, don’t throw out the stem! You can make it into broccoli rice and use it in salads, stir fries, frittatas or any way you would use cauliflower rice.
Other additions
  • Sauces: Spicy Tahini Sauce, Cilantro Tahini Sauce, Sriracha Mayo, Cilantro Chimichurri Sauce, Dairy Free Nacho Cheese
  • Veggies: Tomatoes, Red Onions, Bell Peppers, Roasted Red Peppers, Avocado, Thinly Sliced Radish, Pickled Red Onions, Green Onions
  • Protein: If you do eat meat, you can add Mexican shredded chicken, taco shrimp or air fryer salmon.
Storage
  • Fridge: Store the black bean broccoli taco mixture separate from the cilantro lime slaw, both in airtight containers. You can make the broccoli black bean mixture up to 4 days before enjoying. The slaw can be enjoyed up to 3 days, however it will get soggier the longer it sits.  
  • Freezer: You can store the broccoli black bean mixture in freezer up to 2 months in a freezer safe bag or container. I do not recommend freezing the cilantro lime slaw Defrost in the fridge before reheating in the microwave or on the stove.
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Nutrition Information

Nutrition Facts
Amount per Serving
Calories
230
Fat
 
9
g
Carbohydrates
 
32
g
Fiber
 
10
g
Sugar
 
3
g
Protein
 
9
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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