Dive into the world of flavors with these easy and delicious vegan tacos. Packed with vibrant veggies, protein-rich fillings, and tantalizing spices, these tacos are a testament to the fact that vegan food can be both nutritious and mouth-wateringly tasty. Perfect for a quick weeknight dinner or a festive weekend feast!
YIELDS 1 Serving
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8 small corn tortillas
1 cup black beans (cooked and drained)
1 cup 1 cup cooked quinoa
1 avocado (sliced)
1 red bell pepper (thinly sliced)
1 cup red cabbage (shredded)
½ cup fresh cilantro (chopped)
1 lime (cut into wedges)
2 tbsp olive oil
1 tsp cumin powder
1 tsp smoked paprika
Salt and pepper to taste
Vegan sour cream (optional)
Salsa of choice (optional)
In a large skillet, heat the olive oil over medium heat. Add the black beans and quinoa. Sprinkle cumin powder, smoked paprika, salt, and pepper. Stir well and cook for about 5-7 minutes until the mixture is heated through. Remove from heat and set aside.
In a separate skillet or directly over the flame, toast the corn tortillas for about 30 seconds on each side until they are warm and slightly charred.
Lay out the warm tortillas on a flat surface. Evenly distribute the black bean and quinoa mixture among the tortillas. Top with slices of avocado, red bell pepper, and shredded red cabbage.
Drizzle with vegan sour cream (if using) and sprinkle with fresh cilantro. Serve with lime wedges and your choice of salsa on the side.
Serve the tacos immediately while they’re warm. Pair with a refreshing vegan beverage of your choice.
- Variety is Key: Feel free to get creative with your fillings! Roasted veggies, vegan cheese, or even some grilled tofu can make great additions.
- Spice It Up: If you like your tacos with a kick, add some chopped jalapeños or a dash of hot sauce.
- Storage: If you have leftover fillings, store them separately in airtight containers in the refrigerator. They can be reheated and used the next day.