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    Home » Recipes » Vegan Recipes

    Double-Shelled Black Bean Tacos

    Published: Feb 22, 2023 by Dianne · This post may contain affiliate links

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    Can’t decide between soft tortillas or a hard shell for your tacos? Now you don’t have to! These Double-Shelled Black Bean Tacos are filled with Spanish rice, creamy black beans, and pico de gallo, and they’re made with both soft and hard taco shells. This easy recipe is vegan and gluten-free.

    Double-Shelled Black Bean Tacos with text overlay

    Black Bean Tacos to To Go!

    I know in the past I've mentioned that I don’t always want to spend all day, every day cooking. Sometimes I get too busy, and other times I just don’t feel the inspiration to make a big meal. There are times when I will pick up prepared foods, and other times we order take-out. One of our go-to places for takeout is a Mexican restaurant in the next town called Tinga. Their menu is vegetarian-friendly, and making dishes vegan is just a matter of asking them to remove the cheese. They even make their own tofu sour cream!

    taking a taco

    While they offer vegetable wraps, burritos, and chili, my favorite item to order is the taco. Well, two tacos to be precise, because they come two to an order, and they’re served with a giant side salad. They fill their tacos with Spanish rice, creamy black beans, pico de gallo, and a heaping mound of shredded romaine. But my favorite thing about the tacos is the shell. They place a soft corn tortilla inside a crispy hard shell, which is not only extra tasty, but it also ensures that the shell stays crunchy. No more losing fillings out of the bottom when you pick up your taco!

    tacos on plate with tomatoes, garlic, lettuce, rice, and limes

    Since most of the time I do want to cook, I sometimes make these double-shelled black bean tacos at home. Making all of the components may sound a little time consuming, but they can be made in advance and then assembled when you’re ready to eat. I sometimes top these tacos with chopped avocado, vegan sour cream, hot sauce, or cashew cheese sauce, but they’re also just as good as is.

    diced tomatoes, vegetable stock, black beans, tortillas, taco shells, onion, garlic, jalapeños, rice, tomatoes, spices, scallion, cilantro

    What You Need

    Don't let this long list scare you off. This recipe is easy to make!

    • Olive oil
    • Red onion
    • Sea salt
    • Garlic
    • Brown rice
    • Vegetable stock
    • Diced tomatoes
    • ¼ teaspoon oregano
    • Black beans
    • Red pepper flakes
    • Cumin
    • Roma tomatoes
    • Jalapeno
    • Scallion
    • Cilantro
    • Soft corn tortillas
    • Hard taco shells
    • Romaine lettuce

    See the recipe card for exact amounts.

    making taco components collage

    How to Make Black Bean Tacos

    • First you make the rice. You heat the oil in large pot over medium-high heat and add the onion to the pot along with the sea salt. Sautee until the onion begins to brown. Next add the garlic and cook for another minute or two, then add the rice. Toast the rice a little, stirring it frequently. The rice will have a toasted, nutty fragrance. Now you add the stock, tomatoes and their juices, and oregano to the pot and bring to a boil. Reduce the heat to a simmer and cover. Let everything cook for approximately 45 minutes, or until all of the liquid has been absorbed by the rice.
    • While the rice is simmering, you make the beans. You heat the oil in a large pan over medium-high heat and cook the onion until it begins to brown, about 5 minutes. You add the garlic and cook for another minute or two. Then add the beans, stock and spices. You reduce the heat and allow to simmer, until the liquid has been absorbed.
    • You’ll have time to make the pico de gallo while the rice is cooking, too. You just have tomix all of the ingredients together in a bowl. Refrigerate it until you’re ready to use it.
    • Assemble the tacos by placing a soft tortilla inside a hard shell. Place a few tablespoons of the rice at the bottom of the shell, and then add a few tablespoons of the black beans. Top your tacos with the shredded lettuce and pico de gallo.
    tacos on cutting board surrounded by tomatoes, lettuce, pico de gallo, jalapeños, rice, avocado, and limes

    Recipe Notes

    I use my Spanish rice in this recipe, because the tacos from Tinga are made with Spanish rice. If you want to save time, you can make the rice in advance. You can also use boxed Spanish rice, or plain brown rice, if you prefer.

    I also make my own pico de gallo in this recipe, but you can use jarred salsa, if you prefer. 

    If you follow a gluten-free diet, make sure your taco shells and tortillas don't contain gluten.

    taco with my hand
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    double shelled black bean tacos square

    Double-Shelled Black Bean Tacos

    Dianne
    Can’t decide between soft tortillas or a hard shell for your tacos? Now you don’t have to! These Double-Shelled Black Bean Tacos are filled with Spanish rice, creamy black beans, and pico de gallo, and they’re made with both soft and hard taco shells. 
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 50 minutes mins
    Course Main Course
    Cuisine Mexican
    Servings 10 tacos
    Calories 210 kcal

    Ingredients
      

    For the Rice

    • 1 teaspoon olive oil
    • ½ cup diced red onion (about half an onion)
    • ½ teaspoon sea salt
    • 1 clove garlic minced
    • 1 cup brown rice
    • 2 cups vegetable stock
    • 1 14-ounce can diced tomatoes with their juices
    • ¼ teaspoon oregano

    For the Black Beans

    • 1 teaspoon olive oil
    • ½ cup diced red onion (about half an onion)
    • 1 garlic clove minced
    • 1 14-ounce can black beans drained and rinsed
    • ¼ cup vegetable stock
    • ½ teaspoon red pepper flakes
    • ½ teaspoon sea salt
    • ¼ teaspoon ground cumin

    For the Pico de Gallo

    • 3 Roma tomatoes diced
    • 1 jalapeno seeded and finely diced
    • 1 scallion chopped
    • ¼ cup red onion diced
    • 2 tablespoons fresh cilantro chopped
    • 1 clove garlic minced
    • ¼ teaspoon sea salt
    • ⅛ teaspoon black pepper

    For the Tacos

    • 10 6-inch soft corn tortillas
    • 10 hard taco shells
    • 4 cups shredded romaine lettuce

    Instructions
     

    • Make the Rice:
      Heat the oil in large pot over medium-high heat. Add the onion to the pot along with the sea salt. Sautee until the onion begins to brown, about 5 minutes. Add the garlic and cook for another minute or two, then add the rice. Toast the rice a little, stirring frequently. The rice will have a toasted, nutty fragrance. Add the stock, tomatoes and their juices, and oregano to the pot and bring to a boil. Reduce the heat to a simmer and cover. Let cook for approximately 45 minutes, or until all of the liquid has been absorbed by the rice.
    • Make the Beans:
      While the rice is cooking, make the beans. Heat the oil in a large pan over medium-high heat and cook the onion begins to brown, about 5 minutes. Add the garlic and cook for another minute or two. Then add the beans, stock and spices. Reduce the heat and allow to simmer, until the liquid has been absorbed.
    • Make the Pico de Gallo: Mix all of the ingredients together in a bowl. Refrigerate until ready to use.
    • Assemble the Tacos: Place a soft tortilla inside a hard shell. Place a few tablespoons of the rice at the bottom of the shell, and then add a few tablespoons of the black beans. Top with the shredded lettuce and pico de gallo.
    Calories: 210kcal | Carbohydrates: 38g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 559mg | Potassium: 262mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1972IU | Vitamin C: 7mg | Calcium: 57mg | Iron: 1mg
    Tried this recipe?Tag @diannewenz on Instagram!
    tacos on cutting board surrounded by tomatoes, lettuce, pico de gallo, jalapeños, rice, and avocado

    More Taco Recipes You Might Enjoy Include 

    • Buffalo Chickpea Tacos
    • Seitan Chimichurri Tacos 
    • Soy-Lime Seitan Tacos
    • Tempeh Tacos
    tacos on plate with chips, jalapeños, tomatoes, avocado, salsa, limes, garlic, and cheese sauce

    More Black Bean Recipes include

    • Teriyaki Black Bean Burgers with Grilled Pineapple
    • Black Bean Tostada
    • Sweet Potato and Black Bean Taquitos
    • Black Bean Mango Salad
    salad with tomatoes, limes, mango, cilantro
    « Easy Vegan Spanish Rice Made with Brown Rice
    The Vegan Roman Tofu Scramble »

    About Dianne

    Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

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    Reader Interactions

    Comments

    1. Becky Striepe

      May 01, 2017 at 9:40 am

      Dave and I were JUST talking about layered tacos over the weekend. We have to make these!

    2. Ginny McMeans

      May 01, 2017 at 11:08 am

      How fun is that! Two kinds of taco shells and LOTS of protein!

    3. Nicole Dawson

      May 01, 2017 at 1:14 pm

      Love this! I'm a soft taco kind of girl but I know my boys would love having both at the same time.

    4. Mary Ellen | VNutrition

      May 01, 2017 at 1:26 pm

      These look so good Diane! I can never decide between soft and hard tacos so this is the perfect solution!

    5. Dianne

      May 01, 2017 at 1:59 pm

      Maybe you psychically picked up on the fact that I was working on this recipe! I hope you enjoy them!

    6. Dianne

      May 01, 2017 at 1:59 pm

      Thanks, Ginny!

    7. Dianne

      May 01, 2017 at 1:59 pm

      Thanks, Nicole!

    8. Dianne

      May 01, 2017 at 1:59 pm

      Thanks, Mary Ellen!

    9. Amy Katz from Veggies Save The Day

      May 01, 2017 at 7:45 pm

      I am so excited to try these tacos, Dianne! I know they are going to be a hit in my house!

    10. Dianne

      May 02, 2017 at 3:34 pm

      Thanks, Amy! Enjoy!

    11. Jenn

      May 02, 2017 at 4:14 pm

      Ahhh, the best of both worlds! Thank you for not making me choose!! 🙂

    12. Dianne

      May 03, 2017 at 4:48 pm

      I hope you enjoy them, Jenn!

    13. Brandie

      May 05, 2017 at 9:51 am

      This is perfect for those who can't decide. They look good!

    14. Dianne

      May 05, 2017 at 5:21 pm

      Thank you, Brandi!

    15. Sarah Newman

      May 06, 2017 at 9:23 pm

      Tacos make such an easy and quick meal! Looks yummy.

    16. Dianne

      May 08, 2017 at 10:19 am

      Thank you, Sarah!

    17. Jasmine

      May 08, 2017 at 3:37 pm

      DOUBLE SHELLED?! LOVE!

    18. Sophia | Veggies Don't Bite

      May 08, 2017 at 6:08 pm

      Of course double shelled because one shell is never enough. Crispy, soft with the chewiness of rice is the perfect texture combo!

    19. Dianne

      May 08, 2017 at 6:30 pm

      Thanks, Sophia!

    20. Dianne

      May 08, 2017 at 6:30 pm

      Thank you, Jasmine!

    21. Wanderlust Vegans

      May 08, 2017 at 7:08 pm

      Yummy! These look like delicious tacos. I love black beans.

    22. Dianne

      May 10, 2017 at 4:19 pm

      Thank you!

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    Hi! I'm Dianne Wenz, a Board-Certified Health Vegan Health and Lifestyle Coach. I empower my clients to build new habits so they can reach their healthy living goals. I love to show others how easy it is to live a vegan lifestyle as well as how to cook deliciously easy plant-based meals. Contact me today to learn more and to schedule a complimentary breakthrough session!

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