Smoky BBQ Bean Tacos (Vegan, GF)

Jump to Recipe
Platter of smoky BBQ bean vegan tacos with guacamole and jicama slaw

You know when you’re eating something so delicious you just can’t stop saying, “Mmmmmm, so good!” That’s exactly what happened with these vegan BBQ bean tacos! They’re not to be missed.

Here’s the deets: Ready in 25 minutes with 10 basic ingredients. Plant-based and gluten-free. Packed with smoky, spicy BBQ flavor. Hearty and satisfying. Mega satisfying. And topped with optional (and highly recommended) Jicama Slaw and Guacamole! Make these your next meal — you won’t be disappointed. Let us show you how it’s done!

Limes, maple syrup, salt, onion, chipotle peppers, oil, cumin, smoked paprika, pinto beans, and water

Origins of Tacos

But first, who exactly invented the taco? It’s still a bit of a mystery! But a professor who has spent much time researching the topic theorizes that tacos were invented by Mexican silver miners in the 18th century.

Tacos became popular throughout Mexico and were introduced to the US by Mexican immigrants in the 19th century. The following BBQ bean tacos are not traditional, but a plant-based take inspired by the life-changing combination of tortillas with a simple, flavorful filling.

How to Make These Vegan Bean Tacos

These tacos start with sautéing onions for their sweet, caramelized goodness. Once they’re tender, we add a flavor-packed combination of chipotle peppers in adobo, cumin, and smoked paprika.

Sautéing onions and spices in a skillet

Next come the pinto beans (black beans or white beans would also work) along with water to turn it into a saucy broth that infuses the beans with flavor while they cook. Maple syrup adds sweetness and balances the heat, while sea salt enhances all the flavors and lime juice adds brightness.

Skillet of pinto beans with sautéed onion and spices

After a quick cook on the stovetop, the beans are tender, coated in saucy, magical flavor, and ready for your favorite toppings. We highly recommend our Crunchy Jicama Slaw and Go-To Guacamole.

Plate with a BBQ bean vegan taco topped with jicama slaw and guacamole

We hope you LOVE these vegan bean tacos! They’re:

Quick & easy
& SO satisfying!

They’re perfect for weeknight meals and meal prep, and are even delicious enough to impress dinner guests (just make sure they like spicy first!). You’ve gotta try this one, friends!

More Delicious Vegan Taco Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Picking up a BBQ bean taco from a plate

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
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



  • 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



  • 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.



*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

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. Lauren Ashley Pamas says

    These beans are my new favorite. I did not use smoked paprika, but they turned out delicious and it was super easy. I used my frozen pinto beans (I usually soak a bunch of dried beans and then freeze them for later). I made a spicy/smoky slaw to go with it and some homemade guac. I was so excited to take left overs to work the next day after eating them for dinner. Thank you!

  2. Melissa Gillaume Cappaert says

    So good! I made it as written and made a double batch. I am so glad I did so I had some leftovers for lunch the next day.

  3. Nicole says

    I love this! So easy to make in a big batch. I actually blended half to give it a creamier texture so it stays in soft shell corn tortillas better. Will be making it again for sure!

  4. Cameron says

    These were SUPER tasty, and quite spicy. Full disclosure, I may have gone a bit crazy with the peppers in adobo, and I added a TOUCH of cayenne pepper. Even so, these were accurate to the description. Smoky, slightly sweet with the maple syrup, and very flavorful. I’ll definitely be making these again. If you don’t want as much spicy, go easy on the peppers. But sour cream would be a nice touch to tone it down a bit, as would the guacamole that is also recommended for additions to this.

    I did also make the jicama slaw which added some nice texture and crunch, and made for lovely presentation. Thank you for this great recipe!

  5. Jackie says

    I only made the tacos, but they were fantastic! I like spicy food, but not “challenging” food, and this was perfect. I made it with about 2 tablespoons of chopped chipotles (with seeds). We topped our tacos with avocado, lettuce, tomatoes, and Miyoko’s Creamery cheddar. A very tasty and quick weeknight meal! When I have more time, I want to try making the slaw and the guac, too!

  6. Sabrina says

    Just made this tonight. I ate it with the plantain tortillas, jicama slaw, and chipotle ranch dressing all from this site. It was so good! Thank you so much for all the amazing recipes. I don’t even go to other food blogs anymore because I always love the recipes on this site.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad you enjoy our recipes, Sabrina! Thanks as always for sharing! xoxo

  7. Ruth says

    So delicious! 😋 I made all of this too – beans, slaw & tortillas. I did add some left over yellow bell pepper to the slaw & cut the marinade in half (I’m not a huge fan of vinegar) and it came out perfect! This is now one of my favorite meals. Many thanks 🙏🏼. You have added so much pleasure & health to my once dull culinary habits ❤️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad you enjoyed all three recipes. Thank you for the lovely review, Ruth! xo

  8. Heidi Dunlap says

    Made this tonight, all of it….the tortillas, the slaw, guac and beans. OH MY YUM! Huge hit, I recommend just going for it even if you have reservations about the slaw which I did, not a big fan of cabbage or raw onions but it just works!

  9. Kayleigh says

    Made this exactly as the recipe reads, including the jicama slaw to top. Delicious. Used 2 chipotle peppers (deseeded them) and they added a great smokiness to the beans and did not have an overwhelming heat. Just perfect! Instead of guacamole I used avocado I had. My husband said we should add this to our regular rotation.

  10. Emily says

    Well, I used black beans and added a chopped zucchini that I needed to use up. I didn’t have a lime but I did have a lemon. And I had flour tortillas but no corn. And it was great. Will make again.

  11. Sheila says

    Delicious, fast and easy! Ingredients I always have on hand. Used 1 large Chipotle in Adobe, removed the seeds and it was still pretty hot! I served with Salsa and Guacamole. Will make again! Thanks! Great Flavor!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Wonderful! So glad you enjoyed it, Sheila. We’ve noticed brands can vary greatly in their spiciness. Thank you for sharing!