Description
These Irresistibly Flavor-Packed Vegan Tacos are a vibrant, delicious, and healthy meal perfect for any day of the week. Featuring a savory black bean and vegetable filling seasoned with smoky spices, complemented by fresh toppings like avocado, cilantro, and vegan sour cream, this recipe is easy to prepare, nutritious, and fully plant-based.
Ingredients
Scale
For the Taco Filling:
- 2 tablespoons olive oil
- 1 small red onion, finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup corn kernels (fresh or frozen)
- 1 can black beans, drained and rinsed (about 15 oz)
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder (adjust to taste)
- Salt and pepper to taste
- Juice of 1 lime
For the Toppings:
- 1 avocado, sliced
- ½ cup chopped fresh cilantro
- ½ cup shredded lettuce
- ½ cup diced tomatoes
- Vegan sour cream or yogurt (optional)
- Fresh lime wedges
For the Shells:
- 8 small corn or flour tortillas
Instructions
- Heat and Sauté Onions: Heat olive oil in a large skillet over medium heat. Add the finely chopped red onion and sauté for 2–3 minutes until it begins to soften.
- Add Garlic and Vegetables: Add the minced garlic, diced red bell pepper, and diced zucchini to the skillet. Cook for 5–6 minutes until the vegetables become slightly tender.
- Incorporate Corn and Beans: Stir in the corn kernels and rinsed black beans. Cook the mixture for another 2–3 minutes to combine flavors and heat through.
- Season the Filling: Add tomato paste, ground cumin, smoked paprika, chili powder, salt, and pepper. Stir well and cook for an additional 2 minutes to let the spices bloom.
- Finish with Lime Juice: Turn off the heat and stir in the juice of one lime to add brightness to the filling.
- Warm the Tortillas: Warm the tortillas in a dry skillet for 30 seconds on each side or microwave them for 10–15 seconds until soft and pliable.
- Assemble the Tacos: Spoon the prepared filling evenly into each warmed tortilla. Top with sliced avocado, shredded lettuce, diced tomatoes, chopped cilantro, and a dollop of vegan sour cream if desired.
- Serve: Serve the tacos immediately with fresh lime wedges on the side for extra zing.
Notes
- You can adjust the chili powder quantity to make the tacos more or less spicy according to your preference.
- Substitute any fresh vegetables with frozen if fresh are unavailable.
- For gluten-free tacos, opt for corn tortillas instead of flour tortillas.
- These tacos are perfect for meal prep and can be stored refrigerated for up to 2 days; reheat gently on a skillet.
- Adding vegan cheese or pickled jalapeños can enhance flavor and texture variety.
