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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