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Sesame Black Bean Tacos

Sesame Black Bean Tacos

Dianne Wenz
Taco Tuesday gets an Asian twist with these Sesame Black Bean Tacos.
5 from 1 vote


  • ¼ cup + 3 tablespoons rice vinegar divided
  • 1 tablespoon agave nectar
  • 1 teaspoon salt divided
  • 1 cup thinly sliced cucumber about half a cucumber
  • 1 cup thinly shredded purple cabbage
  • 1 tablespoon sesame oil
  • 2 garlic cloves minced
  • ¼ cup tamari
  • 1 tablespoon water
  • 1 tablespoon brown sugar or coconut sugar
  • 2 cups cooked black beans 1 14 ounce can
  • ½ teaspoon crushed red pepper or to taste
  • 2 tablespoons sesame seeds
  • 6 corn tortillas
  • Sriracha lime wedges, and jalapeno slices for serving, optional


  • Preheat your oven to 350
  • In a small bowl, whisk together ¼ of rice vinegar, the agave nectar, and ½ teaspoon of salt.
  • In a larger bowl mix together the cucumber and cabbage, pour in the vinegar dressing, and mix well. Set aside until the tacos are ready.
  • Heat the sesame oil in a skillet over medium high heat. Add the garlic and sauté for a minute or two, being careful that the garlic doesn’t burn. Add the tamari, 3 tablespoons rice vinegar, water and brown sugar and stir to combine. Add the black beans, and let simmer for about 15 minutes, until the liquid reduces.
  • While the beans are cooking, wrap the stack of tortillas in foil and heat in the oven for approximatly 5 minutes.
  • Once the liquid in the pan has reduced, add the crushed red pepper, ½ teaspoon of salt and sesame seeds. Stir to combine and cook for an additional minute or two.
  • Place the tortillas on plate and divide the bean mixture up between them. Top with the cucumber slaw. Serve with sriracha, lime wedges, and jalapenos, if desired.