Black Bean and Soyrizo Tacos

This quick and easy Black Bean and Soyrizo Tacos recipe packs a ton of flavor and fiber. We’re layering spiced black beans with crispy soyrizo, melty cheese, and baking everything into golden, crunchy tortillas. We top with guacamole, salsa, and any garnish of your choice for a meal that tastes indulgent but remains nutritious.

I love an easy, high-fiber meal. This is my eighth recipe in my Good Fiberations series on social media and might be the easiest one yet. This is a riff off of my black bean and sweet potato tacos but with a twist, and just a little bit easier to make (the filling is all in one pan here).

Black beans, soyrizo, and avocado are packed with fiber. We also use high-fiber tortillas in this recipe for that added bonus. And the cheese? Well, hard to have a baked taco without some cheese bubbling out of it, am I right?

Jump to:

• Why you’ll Love this recipe
• Ingredients
• What makes this high fiber?
• How to make black bean and soyrizo tacos
• Substitutions and Variations
• Storage
• Rate this recipe
• Black Bean and Soyrizo Tacos

Why you’ll Love this recipe

• High in fiber and protein, so it’s actually filling and satisfying
• Quick and easy—ready in about 20 minutes
• Uses pantry staples you likely already have
• Baked tacos = crispy without frying

Ingredients

• Olive oil – Adds richness and helps sauté the aromatics evenly
• Yellow onion – Brings sweetness and depth when softened
• Garlic – Adds bold, savory flavor that builds the base of the dish
• Black beans – A high-fiber, plant-based protein that creates a creamy texture
• Spices – We use cumin, ground coriander, chili powder, and paprika for a bold flavor. Feel free to just use a taco seasoning if you have one you like. Adds warm, earthy flavor essential to taco seasoning
• Soyrizo – A plant-based chorizo alternative that delivers bold, spiced flavor and a meaty texture. It contains a lot of fiber too. The Trader Joe’s one is fantastic.
• Shredded cheese – Melts into the tacos for richness and helps bind the filling
• High-fiber tortillas – Boost fiber content more than regular tortillas (you can find these at Trader Joe’s, or your grocery store – I have used Mission). They don’t get *as* crispy as a regular tortilla just FYI!
• Guacamole – Adds creaminess and healthy fats and extra fiber
• Cilantro (optional) – Adds freshness and brightness
• Salsa, pico de gallo, or hot sauce (optional) – Adds acidity, heat, and balance

See recipe card for quantities.

What makes this high fiber?

The primary source of fiber in this recipe is the black beans, which are rich in both soluble and insoluble fiber. Soluble fiber helps slow digestion and supports blood sugar balance, while insoluble fiber promotes healthy digestion and gut regularity. Beans are one of the most efficient ways to add significant fiber to a meal without sacrificing flavor or texture.

High-fiber tortillas further increase the fiber content, often containing added fiber from ingredients like oat fiber, wheat fiber, or resistant starch. Together, the beans and tortillas make this dish especially filling and supportive of gut health, while still tasting indulgent and satisfying.

How to make black bean and soyrizo tacos

1. Preheat the oven to 400°F so it’s ready for baking the tacos later.
2. Cook the onion and soyrizo: In a large skillet over medium heat, add the olive oil and diced onion. Cook for about 2 minutes until slightly softened. Push the onion to one side of the pan and add the soyrizo to the other side. Break it apart and cook, stirring occasionally, until it starts to brown and crisp. Keep the soyrizo separate until mixed together.
3. Add garlic and beans: To the onion side, add the garlic and cook for about 1 minute until fragrant. To the same size, add the black beans, cumin, coriander, chili powder, paprika, and kosher salt. Mix to combine.
4. Combine and finish the filling: Once the soyrizo is browned to your liking, mix everything together in the pan and cook for another 1–2 minutes so the flavors meld. Remove from heat.
5. Assemble and bake the tacos: Place tortillas on a sheet pan. Spray lightly with oil, then flip over so the oiled side is touching the pan. Sprinkle shredded cheese on one half of each tortilla. Scoop the bean and soyrizo mixture on top, then sprinkle more cheese over the filling. Fold each tortilla in half.  Transfer to the oven and bake for 5–10 minutes, or until the tortillas are crispy and the cheese is melted and bubbly.
6. Add toppings and serve: Top with guacamole, cilantro, salsa, pico de gallo, or hot sauce, and serve immediately.

Substitutions and Variations

• Swap black beans for pinto beans or lentils
• Add veggies like bell peppers, zucchini, or spinach to the filling
• Use corn tortillas or flour tortillas (note this recipe won’t be as high in fiber if you do so)
• Make it spicier with chipotle powder or jalapeños

Storage

I recommend storing extra filling separately, and making new tacos when ready to eat. Store in an airtight container in the fridge for up to three days. Warm in the microwave or on the stovetop. I sometimes mix them into my morning eggs!

Store already made tacos in the fridge for up to three days. Reheat in the toaster oven, or in the microwave.

Rate this recipe

If you make these high-fiber black bean and soyrizo tacos, I’d love to hear what you think. Leave a rating and a review below, your feedback helps others find this recipe and helps me create more recipes you’ll love.