Next Tuesday, create these delicious vegan tacos to celebrate this Mexican dish that’s loved around the world. It only takes 30 minutes to make, which is perfect for a weekday dinner.
Becoming vegan doesn’t mean that you need to miss out on favorites like tacos. In fact, you can be as creative as you want to be, and experiment with all sorts of vegan fillings. This recipe is perfect for the end of the month when you use up leftovers and pantry staples.
For more easy dinner ideas, you might like our Vegan Tuna Casserole Recipe or Vegan Meatloaf with Mushrooms and Lentils.
How to make these vegan tacos
As with all our recipes, it’s really easy to make these vegan tacos. Next time you have a Mexican evening, use this stress-free recipe — it can easily be doubled. Here are a few tips to help you.
Prepare the guac and Pico de Gallo ahead of time
You can prepare ahead of time by making the guacamole and Pico de Gallo and storing them in the refrigerator in an airtight container. This is particularly useful if you have a busy afternoon and not that much time to cook.
Choose ripe avocados and don’t forget the lime juice
It’s easier to mash avo when it ripe. Guac is a great side dish to make if you have avos that are close to becoming too ripe. Don’t forget to add the lime juice to keep it from going brown. If you don’t have lime juice, you can use lemon juice and even vinegar. But, with vinegar, remember that its taste is more potent so use half the quantity that’s required for limes.
Cook the red beans with the seasoning to blend the flavors
Cook the red beans for a couple of minutes with the seasoning so that the beans can absorb the flavors. You can also make this ahead of time so that the beans will absorb even more of the seasoning.
Enjoy these tacos served with fresh salad. If there’s any leftover filling, have it for lunch the next day. Store it in the refrigerator in an airtight container.
The Ultimate Recipe for Vegan Tacos
Ingredients
Guacamole
- 2 avocados, ripe
- 1 lime
- ½-1 jalapeño pepper, finely chopped
- ¼ cup fresh coriander, finely chopped
Pico de Gallo
- 2 tomatoes
- 1 green onion
- ¼ cup fresh coriander, finely chopped
- Salt to taste
Tacos
- 1 T olive oil
- 1 can red beans (15 oz)
- 1 T red onion, diced
- 1 t garlic powder
- 1 t chili powder
- 2 t minced cilantro
- 1 cup guacamole
- 1 cup Pico de Gallo
- 6 tortillas
- Optional: grated vegan cheese and fresh salad
Instructions
To make the guacamole
- Mash the avocado in a medium bowl with a fork until it reaches your desired consistency, chunky or smooth.
- Add a squeeze of lime juice and your desired quantity of jalapeño pepper, along with the chopped coriander. Mix well and taste. Add more lime juice according to your taste preference.
- If you are making the guac ahead of time, cover it with plastic wrap and place it in the refrigerator.
To make the Pico de Gallo
- Chop the tomatoes into very small cubes and finely slice the green onion.
- In a bowl, mix the chopped tomatoes, green onion, and chopped coriander.
- If you are making this ahead of time, cover with plastic wrap and place in the refrigerator.
To make the tacos
- In a pan, heat the olive oil over medium-high heat. Add the red beans with the spices.
- Cook for 3 minutes until heated.
- Heat the tortillas according to the instructions on the package.
To assemble the tacos
- Add a spoonful of red beans to each taco.
- Top with the guacamole and Pico de Gallo, and serve with optional toppings of grated vegan cheese and salad.