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Healthy Vegan Tacos

These fresh vegan tacos are loaded with beans, salsa, crispy veggies, and drizzled with creamy cheese sauce. They are a rainbow of color and deliciously satisfying!

3 tacos stuffed with vegetables and standing in black cast iron pan

The whole family will love this vegan taco recipe because it’s so versatile, and everyone can load theirs with the toppings they like. They are even great for feeding crowds.

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2 vegan tacos on plate

You’ll love these vegan tacos because they’re…

  • Fresh
  • Versatile
  • Crowd-pleasing
  • Super healthy
  • Hearty
  • Easy to make

This vegetable taco recipe is a favorite at my house, along with another favorite called Nacho Supreme. The two recipes are basically the same except one uses taco shells and the other tortilla chips.

taco shells on wooden board

Some of the toppings we add to our tacos and nachos are:

  • Taco flavored beans
  • Vegan cheese sauce or chipotle sauce (optional)
  • Salsa
  • Lettuce, tomatoes, onions, cilantro

This recipe is super flexible, so you can top yours with everything or even leave somethings out. And, the salsa can be homemade or store-bought.

How to make vegan tacos

A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page.

Begin by making the taco flavored beans. This is another great versatile part of the recipe because you can really use any type of bean you like best.

Taco-flavored beans mixture

I tend to make a blend of black beans and red kidney beans. Sometimes I also like to add pintos. Make your own fresh beans in an Instant Pot or buy canned.

beans in colander

If using canned beans, I always recommend dumping them in a colander and rinsing to remove some of the salt and preservatives.

Add the cooked beans, fire-roasted tomatoes, bulgur (if using), and taco seasoning to a microwavable bowl or pot and heat until warm.

What is bulgur?

The bulgur is optional in this bean mixture, but I highly recommend giving it a try if you are not gluten-intolerant.

cooked bulgur in pan on wooden table

Bulgur is a whole wheat grain that is cooked exactly like rice in about 15 minutes. It adds a ground beef texture to dishes like nachos and tacos, and it soaks up the flavors of the dish you’re preparing.

I like to make a big batch of it and store it in the freezer to use in recipes like tacos, stews, chili beansno-meatloaf, etc. 

Other good gluten-free options to sub out for the bulgar include buckwheat groats, quinoa, brown rice, and barley.

Two options for adding bulgur

For this recipe, you can either add fully cooked bulgur to the bean mixture or allow the bulgur to cook while the beans, tomatoes (with their juices), and seasonings are heating.

clear mixing bowl with beans, bulgur, salsa, taco seasoning

Normally, I have my bulgur already cooked and stored in the freezer for recipes like this, but it is super easy to add uncooked bulgur if you prefer.

Simply add the uncooked bulgur to the mixture of beans, fire-roasted tomatoes, and taco seasoning. There will already be some liquid from the fire-roasted tomatoes, but you’ll need to mix in an extra 1/2 cup of water and allow it to heat on the stovetop or microwave until the bulgur is cooked.

bean bulgur taco mixture with taco shells in background

While this is heating up or cooking (if using raw bulgur), go ahead and chop up the veggies you want to use. I love to include lettuce, tomato, onions, and cilantro.

diced veggies

Other great options include avocado, cucumber, and even corn.

I am often asked what knives I use and recommend for cooking, and my favorite brand is Victorinox Swiss Army Cutlery. Yes, that’s the same company that makes the Swiss Army Knife. These knives come with a lifetime guarantee and are very reasonably priced. I absolutely love mine.

Vegan taco sauce topping options

The cheese sauce topping is completely optional. We usually have some of it already on hand and stored in the refrigerator or freezer in a glass jar.

Another delicious addition to these tacos is my dairy-free Sour Cream that is super simple to make in only 5-minutes.

Sometimes we even add chipotle sauce instead of the cheese sauce to really spice these tacos up.

Making homemade vegan taco shells

To keep this recipe completely oil-free, it’s pretty easy to make your own taco shells.

Simply drape oil-free corn tortillas over your oven rack and bake at 400°F for approximately 5-7 minutes, watching closely so they don’t burn.

corn tortillas draped over oven rack cooking

What to put in your tacos

Once all of the elements are cooked and ready, simply add a layer of the taco bean mixture. Next, add the veggies and salsa and drizzle with your sauce topping of choice. And, don’t forget the sour cream!

overhead shot of vegan tacos in black pan with bowl of salsa and lettuce

Your Questions Answered:

Q: What kind of beans should I use?

A: Any kind you prefer. I like to use black, kidney, and pinto beans. Mixing them all up is even better in my opinion. But, you really can use any type of bean you like.

Q: Is there a gluten-free alternative to the bulgur?

A: Other good gluten-free options to sub out for the bulgar include buckwheat groats, quinoa, brown rice, and barley.

Q: What are vegan tacos made of?

A: Usually they are stuffed with a bean mixture and vegetables like this recipe recommends.

Q: Are corn tortillas vegan?

A: Yes, every brand that I’ve seen so far is vegan. Ingredients usually include corn masa flour, water, and lime.

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Other great Mexican recipes

3 tacos stuffed with vegetables and standing in black cast iron pan

Healthy Vegan Tacos

Yield: 6 tacos
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

These fresh vegan tacos are loaded with beans, salsa, crispy veggies, and drizzled with creamy cheese sauce. They are a rainbow of color and deliciously satisfying!

Ingredients

Instructions

  1. Begin by making the taco flavored beans. This is a great versatile part of the recipe because you can really use any type of bean you like best. I tend to make a blend of black beans and red kidney beans. Sometimes I also like to add pintos. Make your own fresh beans in an Instant Pot or buy canned.
  2. If using canned beans, I always recommend dumping them in a colander and rinsing to remove some of the salt and preservatives.
  3. Add the beans, fire-roasted tomatoes, bulgur (if using), and taco seasoning to a microwavable bowl or pot and heat until warm. The bulgur is optional in this bean mixture, but I highly recommend giving it a try if you are not gluten-intolerant. For this recipe, you can either add fully cooked bulgur to the bean mixture or allow the bulgur to cook while the beans, tomatoes (with their juices), and seasonings are heating.
  4. Normally, I have my bulgur already cooked and stored in the freezer for recipes like this, but it is super easy to add uncooked bulgur if you prefer. Simply add the uncooked bulgur to the mixture of beans, fire-roasted tomatoes, and taco seasoning. There will already be some liquid from the fire-roasted tomatoes, but you’ll need to mix in an extra 1/2 cup of water and allow it to heat on the stovetop or microwave until the bulgur is cooked.
  5. While this is heating up or cooking (if using raw bulgur), go ahead and chop up the veggies you want to use. I love to include lettuce, tomato, onions, and cilantro. Other great options include avocado, cucumber, and even corn.
  6. The cheese sauce topping is completely optional. We usually have some of it already on hand and stored in the refrigerator or freezer in a glass jar. Sometimes we even add chipotle sauce instead of the cheese sauce to really spice these tacos up. My dairy-free sour cream is another terrific topping option!
  7. To keep this recipe completely oil-free, it’s pretty simple to make your own taco shells. Simply drape oil-free corn tortillas over your oven rack and bake at 400°F for approximately 5-7 minutes, watching closely so they don’t burn.
  8. Once all of the elements are cooked and ready, simply add a layer of the taco bean mixture. Next, add the veggies and salsa and drizzle with your sauce topping of choice.

Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.



Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 205Total Fat: 3gTrans Fat: 0gCholesterol: 1mgCarbohydrates: 41gFiber: 9gSugar: 14gProtein: 8g

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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