How to Make Vegan Tacos

Upgrade your next taco Tuesday and try these vegan, plant-based tacos. Personally, I love tacos. They might be one of my favorite things to make because they’re so easy. You can make them as simple or complicated as you want. Plus, everyone in the family can add whatever toppings they want. Say you’re plant-based, but your family isn’t. No problem. Just substitute meat for beans, tofu, or any other plant-based protein.  

This recipe is also great because it allows me to pack in a lot of nutrient-dense vegetables and other whole foods into one meal. When people ask me how I lost weight I tell them that I follow the Starch Solution diet. With this diet, I’m able to eat whatever carbs I want— like taco tortillas— as long as I fill at least half my plate with nutrient-dense vegetables.

Remember that you can substitute any of these ingredients to make your tacos a little more customizable. This recipe is just my favorite way to make delicious tacos that fulfill my nutritional needs. 

Everything you need for the best vegan tacos

Ingredients: 

• 1 orange bell pepper 

• 7-8 yellow chile peppers 

• 8-10 small portobello mushrooms 

• 1 mango  

• 2 heads of broccoli  

• 1 white onion 

• Romaine lettuce

• Beans of your choice (I used kidney beans, but any work)  

  • How many people you plan on serving will determine how many cans of beans you buy. For my family of four, I typically use two and have a little leftover. 

• Guacamole or avocado 

• Salsa (you can make your own, but I opted for store-bought)  

• My vegan cheese sauce (click here to see the recipe for my plant-based cheese sauce)

• Tortillas of your choice (I usually like smaller ones made of yellow corn)

• Cilantro for garnish 

• Salt 

• Garlic powder 

• Onion powder  

• Water or vegetable broth

Love this nutrient dense taco mix

Directions: 

First, you’re going to heat up your canned beans in a pot on low heat. I love to remake my own beans in the instant pot but canned work if you don’t have time to make the beans. Then add a few sprinkles of garlic and onion powder. I like my beans to have a lot of flavors so typically I add more. However, you can determine how much you want to add to taste. Let your beans heat up slowly and occasionally stir so they don’t stick to the bottom of the pot.

Next, you’re going to chop up your bell pepper, chile peppers, mushrooms, onion, and broccoli. I like to chop up everything into smaller pieces or chunks because it’s easier to put on the tacos after it’s cooked. Then, you’re going to put all of these ingredients in a pan with a touch of water or vegetable broth and set on low heat.

#miamivegan

In the meantime, chop up your mango and add it to the salsa. This step isn’t necessary, but I think it gives these tacos a special flair, a little sweetness to cut the savoriness of the beans and cooked vegetables. Also, chop up your romaine lettuce and cilantro, and then set both aside.  

Stir the vegetables together, gradually turning up the heat, and then add your spices. I always use salt, garlic powder, and onion powder. I start with two teaspoons of each and then adjust the following amounts to taste. You’ll continue to stir the vegetables slowly on medium heat until the broccoli is tender. 

After the vegetables are cooked, place them aside. Also, don’t forget to take the beans off the stove.  

Now comes the fun part. Putting everything together. You can add or put whatever toppings you want in whichever order. But I start with beans and then the cooked vegetables followed by the chopped romaine lettuce, and then I garnish my taco with guacamole, salsa, and cilantro. 

One of the easiest vegan dinners you can make!

And there you have it, easy, simple to make, delicious vegan tacos.