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Vegan Mexican tacos recipe with corn tortillas and black beans with chorizo.
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Mexican Tacos with "frijoles puercos"

"Frijoles puercos" is a typical dish from Mexico, this version is the vegan version, a healthier version.
10 mins
10 mins
20 mins
6 people


For the beans:

  • 6 oz Mexican chorizo I use soy-chorizo
  • 2 cups cooked black beans it can also be 1 1/2 can
  • 1-3/4 cups water
  • 2-4 tablespoons chopped jalapeno peppers in brine
  • 1 teaspoon sea salt

For the tacos

  • 1 package One Degree corn tortillas
  • 11/2 cup grated cabbage
  • cashew cream
  • jalapeño peppers in brine to taste


  • In a large skillet over medium heat brown the chorizo for about 10 minutes. When ready add the black beans and water.
  • With the back of a spoon smash as much as you can the beans, mix thoroughly and add the jalapeño peppers. Add the salt and test for seasoning, adjust if necessary.
  • To make the tacos, first heat the tortillas. Put each tortilla two or three tablespoons of beans, add a bit of shredded cabbage and finish with chopped jalapeño pepper and a drizzle of cashew cream.