Double-Shelled Black Bean Tacos

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.

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!

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!

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.

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.

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.

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.

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

  

1x2x3x

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

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More Taco Recipes You Might Enjoy Include 

• Buffalo Chickpea Tacos
• Seitan Chimichurri Tacos 
• Soy-Lime Seitan Tacos
• Tempeh Tacos

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