Hatch Green Chile Black Bean Tacos

Hatch Green Chile Black Bean Tacos

Hatch Green Chile Black Bean Tacos by Abi Cowell

These full-flavored vegan, oil-free Hatch Green Chile Black Bean Tacos are perfect for weeknight dinners, since they take so little time to prepare.  They’re also great for picky eaters, since everyone can customize their fixin’s (that’s Texan for toppings).

Hatch Green Chile Black Bean Tacos top view Abi Cowell

Pair these with Mexican rice, Roasted Potatoes or a Quinoa salad, if you choose.  They’re loaded with veggies, though, so rest assured you’re getting heaps of good stuff eating the tacos alone.  And, they will certainly fill you up!

Hatch Green Chile Black Bean Tacos

Serves 3-4
Prep time 5 minutes
Cook time 30 minutes
Total time 35 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Main Dish
Misc Child Friendly, Serve Hot
Region Mexican
These vegan, oil-free Green Chile Tacos with black beans, bell pepper, sweet onions and all the fixin's! Perfect for a weeknight dinner or to serve picky eaters, since everyone can choose their own toppings.


  • 8 Green Chile Tortillas (or plain flour or corn, if you can't find Green Chile Tortillas)

Green Chile Black Beans

  • 2 cans Black Beans (drained & rinsed)
  • 1 1/2 cup Water
  • 3 tablespoons Hatch or Green Chile Salsa
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Freshly ground black pepper
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Garlic powder

Peppers & Onions

  • 1 Large Sweet Onion (vidalia, if available)
  • 1 Large Red Bell Pepper


  • 1/3 cup Red Cabbage (thinly sliced or shredded)
  • 1/2 cup Lettuce (thinly sliced or shredded)
  • 1/2 Large Avocado (sliced or diced, depending on your preference)
  • 1/4 cup Tomato (diced)
  • Vegan Sour Cream (we use Tofutti)
  • Hot sauce (Chalula is our heat of choice)


You can make this recipe Gluten-free by choosing corn tortillas.


Green Chile Black Beans
Step 1
Drain and rinse black beans and add them to a saucepan with the water. Add the hatch (green chile) salsa, salt, pepper, garlic and cumin to the beans. Simmer over medium low heat.
Peppers & Onions
Step 2
While the beans are cooking, chop your sweet onion into strips and add to a saute pan or cast iron dutch oven. Saute over medium to medium high heat. Stir every 3 minutes or so, to keep them from sticking to the pan. If they start to stick, lower heat a bit and add a small splash of water (less than 2 Tbls and only if needed). Once the onions have started to turn translucent, add your sliced bell pepper to the pan. Let the peppers & onions continue to cook while you warm the tortillas and chop the fixin's.
Step 3
Heat a griddle or saute pan over low heat. Add tortillas to pan in single layer, only overlapping edges slightly, if needed. Let warm for 60 seconds, then flip over. Let warm for another 60 seconds on the other side and then transfer tortillas to plate. Stack them so they keep their heat. Continue with rest of tortillas.
Step 4
Black beans are done when they're bubbling and still have a bit of liquid (you don't want them to turn to mush). Peppers & onions are done when the onions are translucent and starting to carmelize. Assemble your tacos, as you like! That's the beauty of tacos. They're fully customizable. I typically keep the hot stuff on bottom and the cold stuff on top. Other than that, have at it!

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