Healthy Vegan Tacos
These vegan tacos are bursting with bold, zesty flavors and packed with wholesome, plant-based ingredients. Perfectly seasoned and satisfying, they offer a delicious and healthy alternative to traditional tacos, making every bite a flavorful experience!
Servings: 6 tacos
Calories: 205kcal
Ingredients
- 1.5 cups cooked beans black, kidney, pinto, white beans, or combination
- 1 cup fire-roasted tomatoes
- 1/2 cup cooked bulgur or 1/4 cup uncooked
- 1+ tablespoon taco seasoning
- 6 corn tortillas oil-free
- diced veggies lettuce, tomato, onions, cilantro
- 1 cup salsa optional
- vegan cheese sauce optional
- chipotle sauce optional
Instructions
- 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.
- If using canned beans, I always recommend dumping them in a colander and rinsing to remove some of the salt and preservatives.
- 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.
- 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.
- 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.
- 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!
- 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.
- 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.
Video
Notes
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
Beans- 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.
Make it gluten-free- Some good gluten-free substitutions for the bulgar include buckwheat groats, quinoa, and brown rice. Be sure to check the labels on your other ingredients.
Make ahead of time- While tacos are best enjoyed fresh, you can prep some components ahead of time. Prepare and store the toppings separately and assemble them just before baking. This way, you can have your tacos ready quickly when you’re ready to eat.
Nutrition
Serving: 1g | Calories: 205kcal | Carbohydrates: 41g | Protein: 8g | Fat: 3g | Cholesterol: 1mg | Fiber: 9g | Sugar: 14g