Enjoy the hearty deliciousness of meatless tacos with these vegan tacos. Taste the flavors of Mexico guilt-free with this healthy snack and dinner idea. No need to wait for Taco Tuesday at Taco Bell, this quick and easy recipe will satisfy your taco craving any day of the week!
These vegan tacos are hearty, hearty, and incredibly flavorful! They’re packed with fresh veggies and bold flavors. Make ’em for Taco Tuesday, family dinners, Cinco de Mayo, and more!
Why you will love this recipe
- These vegan tacos are quick, easy, and healthy.
- It’s a vegan recipe! They’re a hearty snack for anyone following a vegan diet or following Meatless Monday.
- This is the best recipe to add to your menu at a house party or when you have company.
- This colorful snack not only fills the stomach, but is also a feast for the eyes.
- Assembling the tacos can be a good activity to bond with family and friends.
- This is a flexible and customizable recipe as you can try different options for the filling.
- You don’t have to do everything from scratch. Use store-bought ingredients if needed.
- The ingredients for vegan tacos store well in the fridge, so you can make a large batch and use the leftovers over the next few days. Perfect for advanced meal prep for the week!
- look at that Vegan Mexican Rice for another great recipe!
ingredients you need
Check out the recipe card at the bottom of the post for all the details on these simple ingredients.
Use olive oil to sauté the vegan taco filling. Replace with avocado oil if needed.
Onions and garlic give the dish a special depth of flavor.
Peppers and corn make the vegan tacos more flavorful and colorful.
Tomatoes add some juiciness to these tacos.
Black beans are the meat substitute. If you’re not a fan of beans, use other vegan alternatives like potatoes, cauliflower, walnuts, or mushrooms.
Season the meat substitute with chilli powder, cumin, salt and pepper. Adjust the flavor by adding other seasonings like paprika, allspice, coriander, or cayenne pepper.
Sliced avocado, salsa, and chopped fresh cilantro make great toppings and add a fresh flavor.
The juice from the lime wedges adds a lemony flavor and balances out any flavors. If you don’t have a lime, use lemon juice.
The corn tortilla completes our veggie tacos since it includes the fillings and toppings. For a lighter alternative, you can use lettuce leaves. You can also use flour tortillas if they are not gluten free.
What are vegan tacos?
Vegan tacos are the meat-free version of tacos, everyone’s favorite Mexican snack.
Unlike regular tacos, which contain carne asada, chorizo, or carnitas, vegan tacos are made with plant-based fillings like vegetables, beans, tofu, or nuts.
These plant-based fillings are added to the tortilla along with other fresh ingredients.
taste and texture
These vegan tacos are light, fresh, and flavorful.
The aromas are strong and slightly spicy.
These veggie tacos give you delicious, fresh, crunchy, and savory flavor all in one dish!
You can also use crunchy corn husks for even more crispiness.
Customize the taste by choosing different ingredients depending on your taste.
How to do
Step 1
First, heat the olive oil in a large skillet over medium-high heat. Add the diced onion and chopped garlic. Fry until the onion softens.
step 2
Add the diced peppers to the pan. Cook for an additional 2 to 3 minutes until slightly tender.
step 3
Stir in the diced tomatoes, cooked black beans, and cooked corn on the cob. Season with chilli powder, cumin, salt and pepper. Stir everything together.
step 4
While the filling cooks, warm the corn tortillas in a dry skillet or in the oven for a few minutes.
step 5
Assemble the tacos. Put the filling in each tortilla. Garnish with sliced avocado, salsa, cilantro and lime juice.
step 6
Finally, serve vegan tacos!
Best Tips
If you are sautéing onions and garlic, add the onion first as the garlic will cook faster.
Toast the tortillas just before serving to keep them warm and fresh. Keep them warm by placing them on a plate and loosely covering them with foil.
If toasting them on the stovetop, place each tortilla over the flame for a few seconds on each side, then flip with tongs. This will give you perfectly charred edges.
If you don’t have a stovetop, you can use an oven, but you won’t get the same charred spots and smoky flavor.
Preheat it to 350 degrees Fahrenheit. Wrap a maximum of 5 tortillas in aluminum foil and place in the oven for 15 to 20 minutes.
If you want to make the toppings ahead of time, squeeze some lemon or lime juice into the avocado to prevent oxidation and prevent browning.
Serve the toppings in separate bowls so people can build their own tacos. This also makes storing leftovers easier.
Cut only as much avocado as you are likely to consume. It’s difficult to preserve the freshness of leftover avocados. They are best eaten immediately.
To store avocados, place the mashed avocado in an airtight container in the refrigerator. Place the avocado seed in the container. This helps preserve freshness.
flavor variations and toppings
There are many variations you can make with vegan tacos.
Use cauliflower, potatoes, walnuts or mushrooms for the filling.
Or omit the taco shell and serve the taco filling over quinoa or brown rice.
If you like it a little spicy, garnish with hot sauce or jalapeño.
frequently asked Questions
Here are some ingredients that go well in vegan tacos: black beans, peppers, tomatoes, corn on the cob, avocado, salsa, and cilantro. You can combine other plant-based ingredients to create your unique vegan tacos.
Typically, tacos contain meat. Therefore, they are usually not vegan. This recipe consists exclusively of vegan ingredients.
Vegan tacos use plant-based options like beans, nuts, or vegetables as meat substitutes. It is often prepared or chopped to resemble the texture of real meat.
Secure! Flour tortillas work just as well. However, these tacos will no longer be gluten-free.
portion
Serve the vegan tacos immediately while they are still warm.
Top with sliced avocado, salsa, chopped cilantro, and a squeeze of fresh lime juice.
Add more flavor with a few squirts of vegan sauces like chipotle sauce, cilantro sauce, or taco sauce. Use hot sauce for added spiciness and flavor.
Instead of putting everything together, you can also serve the vegan tacos by putting the toppings in separate bowls.
Serving it this way allows people to customize their own taco.
storage
Store the toppings in separate airtight containers in the refrigerator to preserve their quality.
These can be kept for 5 to 6 days.
When ready to eat, reheat the taco fillings in the microwave or on the stovetop in a skillet.
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Vegan tacos
These vegan tacos are hearty, hearty, and incredibly flavorful! They’re packed with fresh veggies and bold flavors. Make ’em for Taco Tuesday, family dinners, Cinco de Mayo, and more!
Ingredients
- 1 tablespoon olive oil
- 1 medium onion rolled
- 2 Garlic cloves chopped
- 1 paprika rolled
- 1 Cup diced tomatoes
- 1 Cup cooked black beans
- 1 Cup boiled corn kernels
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon sea-salt
- ½ teaspoon black pepper
- 8th Corn tortillas
- sliced avocado for garnish
- salsa for garnish
- chopped fresh coriander for garnish
- lime wedges for garnish
instructions
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First, heat the olive oil in a large skillet over medium-high heat. Add the diced onion and chopped garlic. Fry until the onion becomes translucent.
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Add the diced peppers to the pan. Cook for an additional 2 to 3 minutes until slightly tender.
-
Stir in the diced tomatoes, cooked black beans, and cooked corn on the cob. Season with chilli powder, cumin, salt and pepper. stir together
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While the filling cooks, warm the corn tortillas in a dry skillet or in the oven for a few minutes.
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Assemble the tacos. Put the filling in each tortilla. Garnish with sliced avocado, salsa, cilantro and lime juice.
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Finally serve!
(See the post above for instructional photos and other helpful information about this recipe.)
Remarks
- Feel free to adjust the amount of vegetables. This recipe is customizable and forgiving.
- Cook the vegetables until soft.
- Flour tortillas can be used, however this recipe is no longer gluten free.
- The taco filling also goes great with rice or pasta.
- Store the filling in the fridge for up to 4 days.
- To reheat, place the leftovers in a pan over low-medium heat. Boil until warm.
Nourishment
Calories: 113kcal | Carbohydrates: 19G | Protein: 4G | Fat: 3G | Saturated Fatty Acids: 0.4G | Fiber: 4G
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