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!
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.
And if you love these tacos, you’ll also love our BBQ Jackfruit Tacos so try those out too.
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 salsa 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 but any lettuce will work great including romaine lettuce.
- 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.
How To Make Vegan Tacos
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
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.
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.
Heat Up Your Tortillas
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.
Assemble Your Tacos
When your vegan taco meat is ready it’s time to assemble your tacos!
Storing Tips
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 few 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.
Freezing Tips
The black beans, vegan taco meat and tahini sauce are all freezer friendly. So if you do want to freeze leftovers then you can go ahead and freeze those items separately. Then you can thaw them overnight in the fridge ahead of the next taco night.
Don’t freeze any of the fresh things like the pico de gallo, avocado or shredded lettuce.
More Vegan Mexican Recipes
- If you love Mexican food then definitely check out our vegan nachos and of course our vegan nacho cheese or our vegan queso or cashew queso that you’ll want to drizzle all over your nachos!
- When you want another meal that will go far, then our vegan burrito recipe is the one for you!
- Our veggie fajitas are packed with sautéed veggies and will never disappoint and our vegan quesadillas are just divine.
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Tacos
Ingredients
For the Vegan Taco Meat:
- 1 Recipe Vegan Taco Meat Optional
For the Black Beans:
For the Pico De Gallo:
- 1 Recipe Pico De Gallo Salsa
For the Tahini Sauce:
- 1 Recipe Tahini Sauce
For Assembling:
- 2-3 cups Shredded Lettuce*
- 2 Medium Avocados Peeled and Chopped
- 12-16 Tortillas Corn or Wheat*
Instructions
- 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.
Notes
- You can substitute the tahini sauce for vegan sour cream if you prefer.
- 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 includes the black beans but not the vegan taco meat (that bakes for 30 minutes during which time you can prep all the other ingredients).
- 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.
Ok, this recipe is fantastic! I made it with pecans instead of walnuts because it was all I had. I can’t wait to try it with walnuts. I agree, this recipe can easily feed 6. We are 3, and we had so many leftovers. I would also like to add that I’m the only vegan who ate this meal, and all enjoyed it!
With the leftovers, I made a salad. I added all the toppings over romaine lettuce and used the tahini sauce as dressing. I also added tortilla chips for crunch. It’s delicious. I also left it all cold.
Thanks so much for sharing Marlee!
Delicious – especially the tahini sauce!
Thanks Tierney!
Made these tacos last night for New Year’s Eve dinner. OMG! They were super-yummy! I followed your recipes for the taco ‘meat’ and the beans and the pico exactly (except I used coconut aminos instead of the dark soy sauce because that’s what I had!) I will definitely be making these all again! Thank you for the delicious recipes and a happy and healthy new year!
Awesome Rachel, thanks a million for the amazing review. And happy new year to you too! 🙂
So satisfying! Next time I might turn down the heat a bit on the spices in the beans, but I know that’s a matter of preference. My 2nd try at making a recipe from this website & another huge success, including with my husband who tends to think vegan food is bland. He went back for 2nds of this recipe, which almost never happens with most of my vegan recipes. So glad to find this site. A wonderful way to share delicious vegan food with anyone who likes good food.
Wonderful! Thanks so much for sharing!
Fab recipe! A success with all the family!
Thanks Nina!
Absolutely amazing. Lots of ingredients and variety, which go a long way.
Great flavour. Fun recipe.
Thanks James!
I can’t wait to make this. I notice the tortillas are nice and thin. Do you make them yourself or are these store-bought? Mine seem thicker.
Hi Donna, ours were store-bought. It shouldn’t make a difference though. 🙂
Thank you, Alison. Mine are store-bought, but thicker. I really like the thinner ones, but hard to find.
I’m not a vegan, but we try to eat more plant-based and it’s hard to find great recipes like this one. I love taco’s and I think now I love this vegan version even more! Thanks for the recipe! Can’t wait to try more of your recipes.
So happy to hear Moni! Thanks for the wonderful review. xo
FABULOUS!!! I can’t say enough about this recipe!! Everyone loved it, vegans and non-vegans alike!!! I will definitely be making this often!!!
Awesome! Thanks so much Susan. 🙂
Super tasty, light and healthy meal.
Loved these tacos! So easy and full of flavor. My non vegan mother said this recipe is a keeper. The only thing I added was sriracha to the tahini sauce for more of a kick.
Fantastic! 🙂
We loved this recipe. We made it ‘the full monty’ way and it was perfect!
So glad to hear that Amanda! Thanks for the great review. 🙂