April 09, 2019 2 min read

This hearty vegan taco recipe features corns, black beans, red capsicum, and topped with Dibble Mayo. The mixture of the tabasco and mayo is the secret behind this spicy black bean tacos. With Mexican inspired dishes, we always have so much fun trying to find ways to add a twist to this classic favourite. Beans are also an excellent source of protein, vitamins, minerals, and complex carbohydrates. They’re also very low in fat, almost sodium-free and extremely inexpensive, especially compared to fresh meat. A single cup of beans contains roughly 16 grams of fibre, which increases satiety and helps to lower cholesterol levels. So if you are looking for more ways to add beans into your diet, try this vegan taco recipe. We don’t want to brag that this is the best vegan taco recipe, but let’s just say we don’t mind eating this once a week. Try it yourself with the recipe below!

Prep Time 15 minutes

Cook Time 25 minutes

Serves 4-5

Difficulty Easy as!


Taco Filling

  • 1 Tbsp olive oil

  • ½ medium brown onion

  • ½ medium red capsicum

  • 1 can black beans, drained and rinsed

  • 1 can of corn kernels, drained and rinsed

  • 2 cloves of garlic, finely chopped

  • 1 tsp smoke paprika

  • ½ tsp ground cumin

  • ¼ chilli powder

  • ½ tsp chilli flakes

  • 1 tsp Tabasco Original Red Sauce

  • 1 tsp sea salt

  • ½ tsp black pepper


  • 2 medium avocados, halved and stoned

  • 1 garlic clove, minced

  • 2 tsp coriander, roughly chopped

  • ½ medium tomato, diced

  • 1 Tbsp extra virgin olive oil

  • 1 tsp sea salt

  • ¼ tsp black pepper

  • 2 Tbsp lime juice

To serve 

  • ½ Tbsp Dibble Mayo

  • Gluten free taco shells

  • Coriander, roughly chopped



Taco Filling

  1. In a large frying pan, heat the oil on medium heat and add the onion, red capsicum and sea salt for 5 minutes or until soft.

  2. Add the garlic, paprika, cumin, chilli powder and cook for a further 2 minutes.

  3. Then add the black beans and gently squash the beans with a potato masher or the back of a fork.

  4. Add the corn kernels, chilli flakes, Tabasco sauce and black pepper and cook for a further 10-12 minutes, stirring occasionally with a wooden spoon and set aside.  

  5. Place the taco shells in the oven, accordingly to carton instructions.


  1. In a small bowl, add the avocados, garlic, oil, salt, pepper, lime juice and mash together with the back of a fork.

  2. Add the coriander and tomatoes and thoroughly mix together.

To serve

  1. Layer a taco shell with the guacamole, taco filling and top with freshly chopped coriander and Dibble Mayo.

  2. Go back for seconds and thirds..

  3. Enjoy!

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