Tacos are one of my favorite foods, so when I went vegan, finding a great taco recipe that would fit my lifestyle was a top priority. Luckily, this one fits the bill and then some (believe me, it’s gone through a lot of tweaks to get here).
Tacos, the beloved hand-held bundles of joy, have long been a go-to comfort food for many. Fortunately, going vegan doesn’t mean you have to bid farewell to this delicious treat. In this post, we’ll introduce you to a mouthwatering vegan taco recipe, explore a variety of delectable toppings and sauces, and share tips on how to perfectly warm your tortillas for the ultimate taco experience.
Toppings for Vegan Tacos
Elevate your vegan taco game with an array of mouthwatering toppings. Here are some popular options:
- Avocado Slices: Creamy and rich, avocados add a luxurious texture to your tacos.
- Shredded Lettuce or Cabbage: Crispy and refreshing, these add a delightful crunch.
- Salsa: Fresh salsa or pico de gallo provides a burst of tangy flavor.
- Pickled Jalapeños: For those who like it spicy, these are a must-try.
- Vegan Cheese: Choose from a variety of plant-based cheeses for a melty, cheesy experience.
Vegan Taco Sauces
Don’t forget to drizzle your vegan tacos with some mouthwatering sauces. Here are a few vegan-friendly options:
- Vegan Sour Cream: Creamy, tangy, and dairy-free.
- Guacamole: A classic avocado-based dip that pairs perfectly with tacos.
- Hot Sauce: Add a kick to your tacos with your favorite vegan hot sauce.
- Lime Crema: Combine vegan yogurt or cashew cream with lime juice, garlic, and salt for a zesty sauce.
Tips for Warming Tortillas
Warming your tortillas properly can make or break your vegan taco experience. Here are some tips:
- Dry Skillet: Heat a dry skillet over medium heat and warm each tortilla for about 20-30 seconds on each side until they are pliable and slightly toasted.
- Microwave with Damp Paper Towel: Wrap a stack of tortillas in a damp paper towel and microwave for about 30 seconds. This method keeps them moist and prevents them from becoming brittle.
- Oven: Preheat your oven to 350°F (175°C). Wrap a stack of tortillas in aluminum foil and warm them for about 10 minutes.
- Mixing bowl
- Cutting board
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 jalapeño pepper diced
- 1 can black beans drained and rinsed
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 8-12 small corn tortillas
- 1 avocado sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced tomatoes
- 1/4 cup diced red onion
- Lime wedges for serving
- In a skillet, heat olive oil over medium-high heat. Add the onion, garlic, red bell pepper, and jalapeño pepper. Cook for 5-7 minutes or until the vegetables are softened.
- Add the drained and rinsed black beans to the skillet along with chili powder, ground cumin, salt, and pepper. Cook for another 5 minutes or until the beans are heated through.
- While the beans are cooking, warm the corn tortillas in a separate skillet or in the oven.
- To assemble the tacos, place a spoonful of the black bean mixture onto each tortilla. Top with sliced avocado, fresh cilantro, diced tomatoes, and diced red onion.
- Serve the tacos immediately with lime wedges on the side.
Vegan tacos are a delightful and customizable meal that will please both vegans and non-vegans alike. With the right fillings, toppings, and sauces, you can create a taco fiesta that’s sure to satisfy your cravings. So, gather your ingredients, warm those tortillas, and get ready to indulge in the world of vegan tacos!
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.