Low Sodium Black Bean Tacos Recipe (Vegetarian)

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This low sodium black bean tacos recipe is made with no-salt-added beans simmered in spices, & loaded with your favorite taco toppings. A fantastic meatless meal you can enjoy all year long.

This tasty vegetarian low sodium recipe is a hearty and versatile dinner when you want something on the lighter side! Serve these easy bean tacos up with low sodium yellow rice, and you have a complete dinner in no time.

Want more low sodium bean recipes? Try our low sodium cowboy beans, low sodium bean salad, and our low sodium pinto beans!

We absolutely love meatless meals, we have so many great low sodium vegetarian recipes on this site. And these easy black bean tacos are a great way to get some plant-based protein on the table fast. You won’t miss the meat in these tasty tacos!

While we normally like beef or chicken tacos, I wanted to switch up our dinners with some vegetarian options during the week. I added my favorite taco toppings, and also found a great low sodium Mexican cheese (queso blanco) to top.

These Low Sodium Black Bean Tacos Are

• Bright
• Tasty
• Perfectly Spiced
• Hearty
• A Great Dinner Idea
• Ready in 15 Minutes!
• An Easy Low Sodium Vegetarian Recipe without Meat

Great Low Sodium Vegetarian Recipes

These low sodium bean tacos are fantastic vegetarian recipe that everyone will love. They’re loaded up with fresh vegetables, herbs, spices, and any toppings that you love. It’s a great way to get some extra vegetables onto the table too!

Browse all our low sodium vegetarian recipes here for more fresh & delicious dinner ideas. These meatless meals are great to enjoy from breakfast, lunch, dinner, or dessert!

Ingredients You’ll Need

See the recipe card below for a full list of instructions and ingredient amounts!

• No-Salt-Added Black Beans – You can use canned black beans with no added salt, or even make my favorite low sodium spicy black beans in your pressure cooker too!
• Extra virgin olive oil
• No-Salt-Added Vegetable Stock or vegetable broth – to slow simmer the beans and spices in.
• Spices – chili powder, cumin, cayenne, paprika, garlic powder, and onion powder.
• Corn Tortillas – if you can find a great no-salt-added option.
• Taco Toppings – I used tomatoes, lettuce, jalapeno peppers, cilantro, and found a great low salt cheese – a queso blanco from Tropical brand. I found it at my local box grocery store. You can also add sour cream, chopped red onion, green onion.

How To Make These Low Sodium Bean Tacos?

1. In a medium pot, add the drained black beans, vegetable stock, lime juice, chili powder, cumin, smoked paprika, onion powder, garlic powder, and cayenne pepper.
2. Stir well, cover and simmer on low heat for 20 minutes.
3. Prep your tacos. Take a corn tortilla, and add a scoop of black beans (I used about 1/4 cup of beans per taco). Add your favorite low sodium taco toppings and enjoy!
4. Store leftover beans in an airtight container for up to 3 days.

More Tasty Low Sodium Vegetarian Recipes You’ll Love

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Low Sodium Black Bean Tacos

AuthorAuthor Kelly Jensen

This low sodium black bean tacos recipe is made with no-salt-added beans simmered in spices, & loaded with your favorite taco toppings. A fantastic meatless meal you can enjoy all year long.

5 from 3 votes

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Cook Time 20 minutes mins

Total Time 20 minutes mins

Course dinner

Cuisine American, Mexican

Servings 4 2-taco servings

Calories 47 kcal

Equipment

• Medium Pot

Ingredients

  

1x2x3x

• ▢ 1 14-ounce can no-salt-added black beans drained and rinsed
• ▢ 1 tablespoon extra virgin olive oil
• ▢ ½ cup no-salt-added vegetable broth
• ▢ 1 lime juiced
• ▢ 1 tablespoons chili powder
• ▢ 1 teaspoon cumin
• ▢ ½ teaspoon smoked paprika
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon onion powder
• ▢ ¼ teaspoon cayenne pepper
• ▢ Corn Tortillas make sure they are 0mg or low in sodium
• ▢ Toppings I used jalapeno, tomatoes, lettuce, and a low salt queso fresco (see note below!)

Cook ModePrevent your screen from going dark

Instructions

 

• In a medium pot, add the drained black beans, vegetable stock, lime juice, chili powder, cumin, smoked paprika, onion powder, garlic powder, and cayenne pepper.
• Stir well, cover and simmer on low heat for 20 minutes.
• Prep your tacos. Take a corn tortilla, and add a scoop of black beans (I used about 1/4 cup of beans per taco). Add your favorite low sodium taco toppings and enjoy!
• Store leftover beans in an airtight container for up to 3 days.

Notes

Taco Toppings – I used tomatoes, lettuce, jalapeno peppers, cilantro, and found a great low salt cheese – a queso blanco from Tropical brand. I found it at my local box grocery store. You can also add sour cream, chopped red onion, green onion. Any toppings you use will add sodium so be sure to add that amount to the total sodium content of the recipe you make at home. Sodium content will vary based on your ingredients.

Nutrition

Calories: 47kcalCarbohydrates: 4gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 36mgPotassium: 81mgFiber: 1gSugar: 1gVitamin A: 783IUVitamin C: 5mgCalcium: 19mgIron: 1mg

*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.

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