This vegan taco recipe is good for feeding a hungry crowd!
They’re bright and colorful and packed with all sorts of tasty things that will leave everyone very satisfied.
We used a homemade tofu and walnut vegan taco meat as well as black beans for the protein, some pico de gallo salsa, shredded lettuce, chopped avocado and a fabulous tahini sauce to drizzle over the top.
Preparing this recipe involves a few different elements but once they’re all made, assembling everything is super fun.
And this is a perfect recipe to get others on board to help out in the kitchen, many hands make light work of this recipe.
And it’s also really flexible so you don’t have to make everything if you don’t want to. And you can use store-bought options for some things and make others from scratch.
The different elements of the recipe also keep extremely well in the fridge so you can make everything and then eat it two nights in a row if you like! Since there are only two of us in our house, we were having tacos for lunch three days in a row. No complaints here.
How to make vegan tacos
If you’re making your own vegan taco meat, then you’re going to start off by making that recipe. Because that bakes for 30 minutes.
So get that on the go and in the oven, and then get started on your black bean mix (full details in the recipe card at the bottom of the post).
Prepare some pico de gallo salsa, shred some lettuce and throw together a tahini sauce (ready in 2 mins!) and then lastly chop up some avocado into cubes, or make guacamole, whatever you prefer and by the time the tofu walnut taco meat is ready you’ll be almost ready to assemble your tacos.
Heat up your tortillas via your preferred method and then assemble them. You can heat them up in a frying pan, or in the microwave or in the oven. If you want to heat them in the oven then wrap them in foil and place into the oven for around 15 minutes to warm through.
If you’re doing it this way, then put them into the oven while the vegan taco meat is still baking, so you don’t waste any time.
What to put in your tacos
This is super flexible and versatile. I like the option of black beans or vegan taco meat, but you can do either or both.
If time is the biggest concern then the black beans are the fastest option.
The homemade pico de gallo is wonderfully fresh and tasty but if you’re short on time, then a store-bought salsa is going to do the job perfectly well.
Shredded iceberg lettuce is wonderful for that crunch factor and chopped avocado is even quicker and easier than making up a batch of guacamole.
The tahini sauce is so fast that it’s really awesome if you want this meal to come together quickly, but if you have more time our vegan sour cream (cashew based) is also a great option for these tacos.
If you have leftover filling ingredients like vegan taco meat, pico de gallo, black beans or tahini sauce, these all keep very well in separate containers in the fridge. So you can eat tacos over the next couple of days no problem at all.
Avocado doesn’t keep well, so only chop up as much as you’re likely to use in that same meal. And the tortillas, once heated, often don’t keep well either. So only heat up as many as you are likely to eat right away.
So I hope you’ll love these delicious black bean tacos! They are:
- Enough for a crowd!
Enjoy any leftovers over the next few days!
More vegan Mexican recipes!
When you want another meal that will go far, then our vegan burrito recipe is the one for you!
So what do you think of these vegan tacos? Let us know in the comments and please rate the recipe too! Thanks!
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These versatile vegan tacos are packed with black beans, vegan taco meat, pico de gallo and avocado and topped with a tahini sauce. Filling, colorful and delicious!
For the Vegan Taco Meat:
- 1 Full Recipe Tofu and Walnut Vegan Taco Meat (Optional)
For the Black Beans:
- 1/2 Onion (Chopped)
- 1 Tbsp Olive Oil
- 1 tsp Crushed Garlic
- 1/4 tsp Cayenne Pepper
- 1/4 tsp Chili Flakes
- 1/2 tsp Ground Cumin
- 1 15oz (425g) Can Black Beans (Drained)
- Salt and Pepper (to taste)
For the Pico De Gallo:
- 1 Full Recipe Pico De Gallo
For the Tahini Sauce:
- 1 Full Recipe Tahini Sauce*
- 2–3 cups Shredded Lettuce*
- 2 Avocados (Peeled and Chopped)
- 12–16 Corn or Wheat Tortillas*
- If you’re making the vegan taco meat, then start off with that since it has to bake for 30 minutes. So make that according to the linked recipe and get that in the oven and then start on your black beans.
- Add the chopped onion to a pan along with the olive oil, crushed garlic, cayenne pepper, chili flakes and ground cumin and sauté until the onions are softened. Add in the black beans and sauté with the onions and spices until heated through. If it’s getting too dry in the pan then add in a little water. Add salt and pepper to taste.
- Prepare your pico de gallo and your tahini sauce according to the linked recipes.
- Prepare your shredded lettuce and chopped avocado.
- Heat your tortillas via your preferred method, or by lightly frying in a pan or stacking them up and covering in foil and baking in the oven at 350°F (180°C) for around 15 minutes until heated through.
- Assemble by adding some shredded lettuce to a tortilla, followed by some vegan taco meat then black beans then pico de gallo, then chopped avocado and top with a drizzle of tahini sauce.
*I prefer iceberg lettuce for shredding as it has lots of crunch factor but romaine lettuce works well too.
*The amount of tacos you’ll get from this recipe will depend if you make both the vegan taco meat and the black bean mix or just one or the other. It also depends on how full you pack your tacos. But remember leftovers (unassembled) keep well in containers in the fridge so you can always make these two or even three nights running.
*In order for this recipe to be gluten-free, make sure you use gluten-free tortillas.
*Cook time assumes you are making the black beans only and not the vegan taco meat.
*Nutritional information includes all the linked recipes except for the vegan taco meat. Nutritional information can be found for that on its own recipe card.
- Category: Entree, Gluten-Free, Savory
- Method: Stovetop
- Cuisine: Vegan, Mexican
- Serving Size: 1 Taco (of 12)
- Calories: 325
- Sugar: 3.7g
- Sodium: 483mg
- Fat: 14.9g
- Saturated Fat: 2.6g
- Carbohydrates: 42.2g
- Fiber: 10.7g
- Protein: 10.1g
Keywords: vegan tacos