I love these vegan tacos for three reasons: they are delicious, easy to make and are ready in less than 15 minutes! If you’re busy or tired, avoid convenience food and make your own meals, there are thousands of super quick and easy recipes you can try.
If you follow me on Instagram you know I’m in love with The Starch Solution book (by John A. McDougall and Mary McDougall), it has changed my life! I wanna write a post talking about this way of life, but basically it’s a high carb low fat vegan diet that can help you to lose weight, heal your body and feel better. You should read this awesome book!
We cook the recipes for the blog at least one month before we publish them, that’s why you’re gonna find some recipes with oil and other foods that are not allowed in the McDougall diet during this week, but we are gonna share lots of delicious and super healthy recipes soon, I promise!
To make these tacos you’re gonna need: cooked or canned beans, tomato sauce or chopped tomatoes or tomato puree (I used a store bought oil-free tomato sauce), hot sauce or Tabasco, cumin powder, one avocado, cherry tomatoes, corn kernels and taco shells. You can add other veggies or use oil-free corn tortillas instead or the taco shells.
Everybody can make this recipe because is extremely simple and also tastes really amazing. If you make these 15-minute simple vegan tacos, please leave a comment or tag a picture #simpleveganblog on Instagram or on your favorite social network.
15-Minute Simple Vegan Tacos
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 minutes
- Yield: 2 1x
- Category: Main dish
- Cuisine: Vegan, Mexican
I love these vegan tacos for three reasons: they’re are delicious, easy to make and are ready in less than 15 minutes!
Ingredients
- 2 cups canned or cooked beans (400 g)
- 1 cup tomato sauce, tomato puree or chopped tomatoes (250 g)
- 2 tsp Tabasco or hot sauce
- 2 tsp ground cumin
- 1 chopped avocado
- 8 chopped cherry tomatoes
- 1/4 cup corn kernels (35 g)
- 8 taco shells
Instructions
- Cook the beans, tomato sauce, Tabasco and cumin in a skillet over medium-high heat for about 5 minutes.
- To assemble the tacos, place the bean filling in the taco shells and top with the toppings (chopped avocado, chopped cherry tomatoes and corn kernels). Serve immediately.
What kind of beans are used in this recipe?
Thank you for sharing this recipe, it was a success! Even my teenage son (who is not big on Mexican food) enjoyed them. It took so little time to make them, I wish all cooking/baking was that quick ; )
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Hi Christine! You’re so welcom 🙂 Thank YOU for your comment. Have a nice day!
My wife found this recipe when we were looking for something quick. It was super fast and absolutely delicious. It’s become part of our regular meal rotation now. Thanks!
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Hi Luke! So glad you found our recipe liked it so much 🙂
The most amazing, easiest, delicioso dinner/lunch! Ole
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Hi Diane! Hahaha thanks a lot 🙂 So glad you liked it!
This was amazingly yummy for something so quick I left out the Tabasco for half and it was a hit with my 4 year old
Hi Julie! I’m glad you liked it 😀 Have a great day!!
THIS. LOOKS. AWESOME!!! I’m going to try this recipe tonight. What would you say the best bean to use would be?
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Thanks a lot Ras! I love frijoles and red beans 🙂 Have a nice day!
This recipe looks delicious. Will have to make them using the soft tacos. My husband doesn’t like these hard shells and doesn’t understand why people enjoy them as they break up in your hand while eating them and they make a mess., lol.
Thanks Donna! Hahaha soft tacos are easier to eat and also delicious 🙂
I made this this morning on a whim and the result was delicious. Used tomatoes and chiles and topped out with cilantro, green onion, and corn! Simple and economical! 🙂
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Hi Linda! I’m glad you liked it!!! 😀
Such a simple, quick and delicious recipe. I definitely am craving tacos right now!
Thanks a lot!!! I’m in love with this super easy recipe 🙂