vegetarian taco recipe

These vegetarian tacos have a deliciously satisfying black bean filling with fresh salsa and seasonings all tucked into a golden crispy tortilla and served alongside a cool and creamy cilantro lime sauce. YUM!

Crispy Black Bean Tacos with Cilantro Lime Sauce

1/4-ish cup of your favorite salsa

taco seasoning

flour tortillas

olive oil

cup oil

cup water

cup chopped green onions

cup cilantro leaves

2 cloves garlic

teaspoon salt

juice of 2 limes

cup sour cream (sub avocado

Blend all ingredients in the cilantro lime sauce until smooth-ish. Set aside.

Crispy Black Bean Tacos with Cilantro Lime Sauce Step 1

In a food processor or chopper, blend the beans, salsa, and taco seasoning. Transfer to a skillet with a drizzle of oil and cook it up long enough to soften the flavors of the garlic and / or onions in the salsa. About 5 minutes is fine.

Crispy Black Bean Tacos with Cilantro Lime Sauce Step 2

Spread a few tablespoons of black bean filling into a flour tortilla. Fold in half. Repeat until the filling is used up (about 6-8 tacos).

Crispy Black Bean Tacos with Cilantro Lime Sauce Step 3

Heat some oil or butter in a skillet over medium heat. Fry in a skillet over medium heat, until crispy and golden brown. Dip in cilantro lime sauce. Serve with chips and salsa and a mid-week margarita. You&#8217;re welcome.

Heat some oil or butter in a skillet over medium heat. Fry in a skillet over medium heat, until crispy and golden brown. Dip in cilantro lime sauce. Serve with chips and salsa and a mid-week margarita. You're welcome.

Crispy Black Bean Tacos with Cilantro Lime Sauce Step 4

Just used corn tortillas tonight and they turned out great! Yes, use a damp paper towel to warm them first or else they break apart. I also just put them in a pan with a little oil to warm them up first.

If this recipe doesn't work for you, just move on to another. No need to criticize. It's ok to have differing needs.

Wondering why I have not been frying all my tacos, these are amazing!!
Made the filling ahead and then fried them up the night I was ready for them. Yum!

I only washed it once. Made the sauce first, put it in a container, then rinsed it with water and made the taco filing.

Made these yesterday without the food processor. I just heated the oil in the pan and toasted the taco seasoning for about 30 seconds. Then in went the beans and salsa. I used a potato masher to mix and mash the beans. Worked great and fewer dishes!  I’m sure a fork would work if you don’t have a masher or just use canned refried beans.

I made these with salsa verde. It was delicious!

Just made these for dinner after work, will definitely make again. Like many others, loving the idea of SOS! We don't have kids yet, but I work in healthcare with long shifts so quick meals or leftovers are necessary on weekdays (I think most kids would totally eat these though). Pretty tasty for a mostly pantry meal (sauce excepted because you need a little forethought for those ingredients) and the textures are comforting. I made the sauce with an avocado and added a little lemongrass paste and turned out delicious, highly recommend the sauce. I didn't clean the food processor after the sauce, mostly scraped it out then added bean filling ingredients. If a little sauce gets mixed up in there it doesn't matter, and then you only wash it once if that's an issue (mine goes in the dishwasher anyway...). Fried the tacos in ghee, came out super crispy with no clashing flavor. And made a little margarita to go with it 😉🍹

I used a whisk to mash the beans with the salsa and seasoning. It was quick, easy, and left the bean mixture more chunky than smooth  — which I prefer! I also skipped the sauté step as I don’t think the bean mixture needed it.

Hello,
Wonderful recipe.  I love these - thank you.
I made your healthy sweet potato skins last week - so very delicious and it's a keeper recipe.
Also purchased some ground chicken for your meatball recipe.  I live in anticipation for these. LOL
Thanks so much for all the effort you put into delicious food recipes.
I am enjoying your new SOS series.  Even though I am a senior, I believe they are beneficial to us older folks  also, especially those (me) with mobility issues, sometimes we need something quick and easy.
Blessings to your family.

Delicious!! And shockingly filling! I doubled the recipe for my big eaters and had leftovers! We are all so full!!

What a great series, and a great recipe. Customizable based on time, preferences, and energy level. I appreciate that you’ve given the base recipe with a few options for if you have more or less time.

Made these yesterday, they were so delicious! Ate way too many of them...

Made these last night. So simple and so delicious! The whole family loved them. Will be making often!

Yum yum! I didn’t bother with heating the filling, and I used a vegan nacho sauce to dip.  I also used burrito sized tortillas and chopped them into quesadilla slices. Next time I’ll try your dipping sauce.

I watched your video the other day and immediately put it on my list of meals to try. We made it tonight and it was delicious!! The sauce was the icing on the cake!! Another successful pinch of yum recipe!! Yay!! Thank you!!

These are easy, filling, and delicious! I often have all the ingredients on hand too which makes it even more appealing. I was a teensy bit skeptical of an easy recipe involving the food processor, but the time it took to use and clean was still faster than many other quick/easy recipes. I went with a simple sauce of light sour cream, lime juice, and hot sauce, mixed by hand. Thank you!!

My husband and I made these for dinner today. We cut the recipe in half since we’re just a two-person household. We both loved these tacos. So delicious - even for a meat lover like me. :) Definitely making these again! ❤️

I made these tonight and they're going to become a regular meal for us. Easy enough for my husband to make them and my 1 year old loved eating them! I prepped the sauce and bean filling during nap time, then just had to assemble and cook! I tried some in the air fryer (7 minutes at 350, flipped halfway through) and some pan-fried and both were great. Pan-fried are definitely more flavorful (and super, super easy!) but the air fryer will definitely be handy for cooking a lot at one time!

https://content.jwplatform.com/videos/ulPs2dLk.mp4

These loaded quinoa tacos are a delicious vegetarian taco recipe, featuring quinoa taco filling, bell pepper slaw, spicy sour cream, and feta!

Loaded Quinoa Tacos

Simply Nature Organic Quinoa

Simply Nature Organic Vegetable Broth

Simply Nature Organic Coconut Oil

each: cumin and paprika

each: garlic powder, onion powder, and oregano

kosher salt, divided

green onions

lime

bell peppers (we used 1/2 red and 1/2 orange)

Simply Nature Organic Spring Mix

Salsa, store bought or Salsa Fresca

Sour cream, spicy mayo,

Feta cheese crumbles (omit for vegan)

red onions, pickled radishes

corn tortillas

Cook the quinoa

In a dry pan over medium heat, add the dry quinoa and toast it over medium heat, stirring frequently. After a few minutes you&#8217;ll start to hear a popping sound; continue stirring until the quinoa just starts to brown and smell toasty, about 3 to 4 minutes total.

Immediately transfer the quinoa to a fine mesh strainer and rinse it in the sink. Return it to the pot and add the vegetable broth and 1/4 teaspoon kosher salt. Bring it to a boil, then reduce the heat to low. Cover the pot and simmer where the broth is just bubbling for about 15 to 20 minutes, until the broth has been completely absorbed. (Check by pulling back the quinoa with a fork to see if broth remains.) Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork.

Prepare the toppings*

While the quinoa cooks, make a quick bell pepper slaw: Thinly slice the peppers, then cut them in half. Place them in a bowl and mix with 1 tablespoon lime juice and a few pinches kosher salt, and allow to stand until serving. If serving with spicy sour cream, stir in few shakes hot sauce to taste (or do the same with hummus for a vegan option).

Finish the quinoa taco filling

When quinoa is done, melt the coconut oil in large nonstick pan over medium heat. Add cooked quinoa and stir to combine. Add the cumin, paprika, garlic powder, onion powder, oregano, and 1/4 teaspoon kosher salt and stir. Then cook without stirring for about 5 minutes or until the bottom starts to get crispy. Remove from the heat and stir in 1 tablespoon lime juice and green onions. (Add any remaining lime juice to the bell pepper slaw.)

Serve the quinoa tacos

Warm the tortillas**, or char them by placing a tortilla on an open gas flame on medium for a few seconds per side, flipping with tongs, until slightly blackened and warm. Top the tortillas with the greens, quinoa filling, bell peppers, pickled onions, sour cream (mixed with a little hot sauce if desired) and feta crumbles. Serve immediately. If desired, serve with a side of Refried Black Beans.

https://www.youtube.com/watch?v=P75QmZ23R4w

Wondering how to make quinoa perfectly every time? Here's our master method! We've showed you how to make perfect quinoa and shared 2 tips for next level quinoa. Then, a delicious 30 minute meal using quinoa: our Loaded Quinoa Tacos!  Full recipe is below.

FULL TACOS RECIPE: https://www.acouplecooks.com/loaded-quinoa-tacos/

How to Make Quinoa Perfectly!
INGREDIENTS: 
1 cup quinoa (white, red, or mixed)
2 cups water
Kosher salt

METHOD:
1. Rinse the quinoa and drain completely.
2. Place quinoa in a saucepan with 2 cups water and 1/4 teaspoon kosher salt. Bring to a boil, then reduce the heat to low. Cover the pot and simmer where the water is just bubbling for about 15 to 20 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.)
3. Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork. If desired, add additional kosher salt and pepper to taste. 
RECIPE at: https://www.acouplecooks.com/master-recipe-perfect-quinoa/ 

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How to Make Quinoa Perfectly + Loaded Quinoa Tacos

Cauliflower Taco Meat. Easy 1 Pan Cauliflower Walnut Crumble. No Skillet needed Use in tacos, wraps, burrito, nachos, salads! Vegan Glutenfree Soyfree Recipe. Can be nut-free.

Cauliflower Taco Meat - Cauliflower Walnut Taco Filling

walnuts

onion

jalapeno (optional)

cauliflower

tomato

tsp salt

avocado

juice of 1 lime

cilantro

black pepper and cayenne

cumin

coriander

paprika

garlic powder (onion powder)

oregano

tsp ancho chili powder

chipotle chili powder

cinnamon

Line a large baking dish with parchment. Preheat the oven to 375 deg F (190 C ).

Process the walnuts, onion and jalapeno until coarse mixture in a food processor.

Add cauliflower florets and tomato and pulse a few times to break some of the large cauliflower pieces.

Add the spices, salt, zest, 1 tsp oil and process until the cauliflower is evenly shredded.&nbsp; If using store bought chili blend,&nbsp; add 1/4 tsp or more chipotle chili flakes/powder and dashes of ground cinnamon, clove and black pepper for additional flavor.

Transfer the cauliflower walnut mixture to the parchment lined baking dish. Spread evenly.

Bake at 375 degrees F for 35 to 45 minutes. Move the mixture around twice in between. The onion should start caramelizing and the mixture should be crumbly but not overly dry. (taste the mixture carefully when moving it around the second time and add salt, spices if needed **). Bake until desired consistency.

Cilantro Avocado Cream: Blend all the ingredients with 1/3 cup or more water until smooth. Add more lime juice or salt to taste.

Assemble the tacos in warm tortillas with warm taco meat, salsa, avocado dressing, cilantro, jalapeno/pickled jalapeno and serve. Or add the taco meat to burritos, Nachos, Enchiladas, Salads.

https://www.youtube.com/watch?v=Q4qmgJOZUBk

Cauliflower Taco Meat. Easy 1 Pan Cauliflower Walnut Filling. No Skillet needed 
FULL RECIPE: https://www.veganricha.com/2018/07/cauliflower-taco-meat.html
MY BOOKS: https://veganricha.com/mybooks

Tacos need a filling that is flavorful, has texture, is easy and versatile. This Cauliflower Walnut filling fits perfectly! All the flavor, all the texture! Change up the spices and herbs for variation in flavor. 

Pulse the walnuts and onion in a food processor, then pulse cauliflower, spices. Then spread the mixture and bake until preferred consistency. No stove top cooking needed. 1 Processor to 1 baking dish.

Change up the flavors to preference. I use my own chili powder blend. Change that up with different Mexican chilies for  flavor variation. Add some bbq sauce for bbq crumble and clumpier. Use Cajun blend or Jamaican jerk blend. This taco “meat” is bean and lentil free. Add some spiced beans or refried beans to the tacos if you like.
Use in tacos, wraps, burrito, nachos, salads! Vegan Glutenfree Soyfree Recipe. Can be nut-free.


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CAULIFLOWER TACO "MEAT" - 1 PAN | Vegan Richa Recipes

These Vegan Roasted Cauliflower Tacos are filled with roasted cauliflower and onion, guacamole, and a simple cabbage slaw. This taco recipe is perfect for Taco Tuesday and makes for the best simple vegan dinner!

Cauliflower Tacos with Cabbage Slaw

yellow onion, sliced

avocado oil

1½ teaspoons cumin

smoked paprika

½ teaspoon sea salt, plus more to taste

garlic powder

depending

cabbage (from about ¼ large head or ½ small head)

pepitas

lime, juiced

Salt,

medium ripe avocados, mashed

almond

Lime wedges

Heat the oven to 425°F. Prepare a large baking sheet by covering it with a sheet of parchment paper.

Add the chopped cauliflower and sliced onion to a large bowl or place right on the baking sheet. Drizzle with oil, and toss to coat the veggies.

Add all of the spices, and use your hands to massage all of the spices into the cauliflower and onion, until completely coated. Move over to the baking sheet if not already there.

Bake for 20 to 25 minutes, or until golden brown and crispy.

This recipe is amazing! The onion and spices gives the cauliflower an amazing flavor. My whole family devoured the tacos, and usually they don't like cauliflower so much. Bakerita's recipes never disappoint me, and they're always very delicious and easy to make. Thank you so much for your wonderful food blog! 

So delicious. I had the leftovers for breakie! Thanks for the great recipe. So happy I found you on Instagram.

black beans, rinsed and drained

salsa

Make Sauce

Make Filling

Fill Tacos

Cook Tacos

This recipe deserves 6 stars! I make these twice a month, but I make the Cilantro Lime sauce once a week.  We use it on everything, including eggs in the morning.   It's also a tasty dip for veggie sticks, it's so much better than store-bought dips.

I have frozen the avocado variation of the OP's sauce in small batches and it thawed beautifully and was just as delicious.

Top 6 vegetarian taco recipe recipes from across the web

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Top 6 vegetarian taco recipe recipes from across the web

The most viewed vegetarian taco recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy Black Bean Tacos with Cilant...

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Loaded Quinoa Tacos

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Crispy Black Bean Tacos with Cilant...

The most viewed vegetarian taco recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine