Combining beans, spices, and bulgur grain, this vegan taco meat forms a remarkably chewy and delicious plant-based filling, serving as an excellent substitute for traditional meat in tacos.
This is a great versatile 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. To make this recipe simple and quick, use canned beans. You could also always make your own fresh beans in an Instant Pot.
If using canned beans, I always recommend dumping them in a colander and rinsing them to remove some of the salt and preservatives. You definitely want to drain them for this recipe.
Add the beans, fire-roasted tomatoes, bulgur, and taco seasoning to a microwavable bowl or pot and heat until warmed thoroughly. The bulgur is optional in this bean mixture, but I highly recommend giving it a try. I've listed some alternative grains for those that are 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 for the bulgur to cook which should take about 15 minutes on the stovetop or 7-8 minutes in the microwave.
While this is heating up or cooking (if using raw bulgur), go ahead and chop up the veggies you want to use in your tacos or nachos. I love to include lettuce, tomato, onions, and cilantro. Other great options include avocado, cucumber, and even corn.
Once the vegan taco meat bean mixture is ready, simply add it to your tacos, nachos, or even potato tacos. I highly recommend trying my homemade cheese sauce to drizzle over the top because it's crazy good.
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Notes
Taco seasoning blendMy oil-free store-bought preference is McCormick Premium Taco Seasoning. If you want to make your own, Sophia with Veggies Don't Bite has a homemade taco seasoning.Gluten-free optionsThere are other types of grains that you can use in this recipe to create a nice chewy texture that is gluten-free. These are some that gluten-sensitive readers have tried and reported back that they worked well.
Storing and freezingLeftovers can be stored in the refrigerator in an airtight container for about 5-6 days. Simply reheat and serve.You can also freeze it if you want to. I’ve done this often, and it reheats perfectly and tastes just as good the second time around.