Vegan Tacos – Simple Vegan Blog


Vegan tacos, made with tortillas, black beans, avocado, and vegan sour cream, among other ingredients. Super healthy and filling.

Close-up photo of a vegan taco

Mexican food is so vegan-friendly. Black beans are a great substitute for ground beef or pork, packed with good quality plant-based protein, and also so inexpensive. They work as great vegan taco meat!

These vegan tacos are made with some of my favorite ingredients, like tortillas, avocado, and black beans. I do prefer to cook beans from scratch in my Instant Pot, but you can use a regular pot or just buy the canned stuff. Use corn tortillas for gluten-free tacos.

Photo of the ingredients needed to make this recipe

Ingredient notes

  • Extra virgin olive oil: I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier. 
  • Black beans: any type of beans will do. You can use store-bought or homemade beans, but I do prefer to conveniently make them myself using my Instant Pot (see Instant Pot Black Beans).
  • Dash of red pepper flakes: omit this ingredient if you’re not into spicy food.
  • Veggies: add your favorite vegetables.

Dietary variations

  • Make it gluten-free: use gluten-free or corn tortillas.
  • Make it oil-free: omit the oil and use some vegetable stock or water instead.

Pro tips

  • To make this vegan taco recipe, use 3 cups or 500 g of canned black beans if you don’t want to cook them.
  • I like to cook beans from scratch in my Instant Pot, but you can use a regular pot. Any other kind of bean will work too, such as lentils. You could even use quinoa.
  • You can customize this recipe with veggies like tomatoes, jalapeños, sweet potato, mushrooms…
  • Add more or less salt depending on how you like your vegetarian tacos. You can omit it if you want.
  • If you don’t want to use vegan sour cream, you can mash the avocado with a fork or use some guacamole instead.
  • Feel free to sauté the onion a little bit if you don’t like it raw or use onion powder as an alternative.
  • Herbs like parsley or even vegetables like lettuce are good options to replace cilantro.
  • Make your vegan tacos as spicy as you want!
Step-by-step photos of how to make this recipe

How to make vegan tacos

  • Heat the oil in a skillet, add the beans and the spices, stir, and cook over medium heat or high heat for about 3-5 minutes stirring occasionally.
  • Heat the tortillas according to package directions.
  • To assemble the vegetarian tacos, just grab a tortilla and add some black beans first, then the corn kernels, avocado cubes, chopped onion, some lemon juice, vegan sour cream, and finally, some fresh cilantro.
  • Serve your vegan tacos immediately.

How to store

  • Fridge: best when fresh, you can store all the ingredients in the fridge separately. The black bean mixture lasts 4-5 days in the fridge if you keep it in an airtight container.
  • Freezer: you can freeze the bean mixture in an airtight container for up to 3 months. Thaw overnight in the fridge.
  • Reheat: you can reheat the bean mixture in the microwave or on the stovetop over medium heat until warmed through. Add a little oil, water, or vegetable stock if needed.

Can vegan tacos be made with vegan meat?

Vegan tacos can be made with different ingredients, such as seitan, which is quite similar to beef. You can either use only beans or beans and seitan for this recipe.

Serving suggestions

I suggest you serve them with some nachos along with vegan cheese and mango salsa. A dinner full of flavor!

Photo of some vegan tacos

Looking for more vegan dinner recipes?

Did you make these vegan tacos?

Please leave a comment and rate it below. We’d love to hear from you!

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Square photo of some vegan tacos

Vegan Tacos



  • Author:

    Iosune


  • Prep:

    10 mins


  • Cook:

    20 mins


  • Total:

    30 mins

  • 6 tacos 1x

  • Main Dish

  • Mexican

  • Vegan


Servings 6 tacos 1x


Scale


Tap or hover over number to scale servings

Vegan tacos, made with tortillas, black beans, avocado, and vegan sour cream, among other ingredients. Super healthy and filling.

Ingredients

  • 2 tbsp extra virgin olive oil 
  • 2 15-ounce can of black beans (850 g), drained and rinsed, see notes
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 1/2 tsp garlic powder
  • 1/21/4 tsp salt (optional), see notes
  • 1/4 tsp ground black pepper
  • Dash of red pepper flakes (optional)
  • 6 small corn or flour tortillas
  • 1/2 cup corn kernels (70 g), canned or cooked
  • 1 avocado, cubed
  • 24 tbsp red onion, chopped
  • Lime juice to taste (optional)
  • 1 batch of vegan sour cream (optional)
  • 2 tbsp fresh cilantro, finely chopped

Instructions

  1. Heat the oil in a skillet, add the beans and the spices (cumin, oregano, garlic powder, salt, pepper, and red pepper flakes), stir and cook over medium-high heat for about 3-5 minutes or until the beans are hot, stirring occasionally. Set aside.
  2. Heat the tortillas according to package directions. I usually heat them in a skillet until they’re hot.
  3. To assemble the vegan tacos, just grab a tortilla and add some black beans first, then the corn kernels, avocado cubes, chopped onion, some lemon juice to taste, vegan sour cream, and finally, some fresh cilantro. Repeat this process with all the remaining tortillas.
  4. Serve your vegan tacos with some nachos along with vegan cheese and mango salsa
  5. Best when fresh, you can store all the ingredients in the fridge separately. The black bean mixture lasts 4-5 days in the fridge if you keep it in an airtight container. You can freeze the bean mixture in an airtight container for up to 3 months. Thaw overnight in the fridge.
  6. To reheat the bean mixture, place it in the microwave or on the stovetop over medium heat until warmed through. Add a little oil, water, or vegetable stock if needed.

Notes

  • To make this vegan taco recipe, use 3 cups or 500 g of canned black beans if you don’t want to cook them.
  • Feel free to use seitan instead of beans.
  • I like to cook beans from scratch in my Instant Pot, but you can use a regular pot. Any other kind of bean will work too, such as lentils. You could even make them with quinoa.
  • You can customize this recipe with veggies like tomatoes, jalapeños, sweet potato, mushrooms…
  • Add more or less salt depending on how you like your vegetarian tacos. You can omit it if you want.
  • If you don’t like vegan sour cream, you can mash the avocado with a fork or use some guacamole instead.
  • Feel free to sauté the onion a little bit if you don’t like it raw, or use onion powder as an alternative.
  • Herbs like parsley or even lettuce are good options to substitute cilantro.
  • Make your vegan tacos as spicy as you want!

Nutrition

  • Serving Size: 1 taco of 6
  • Calories: 380
  • Sugar: 2 g
  • Sodium: 504 mg
  • Fat: 15.1 g
  • Saturated Fat: 3.2 g
  • Carbohydrates: 51.1 g
  • Fiber: 11.5 g
  • Protein: 12.8 g

Curved “made this” textMADETHISRecipe?

Update Notes: This post was originally published in March of 2020, but was republished with new photos, step-by-step instructions, and tips in July of 2022.





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