Vegetarian Tacos

As a trained health-supportive chef with a specialization in vegan cooking, I’m no stranger to all things green, plant-based and, yes, granola. But as an omnivore who enjoys beef and ice cream in moderation, I don’t automatically order the vegetarian entree when I dine out. There’s one exception. When I order Mexican food, I always get vegetarian tacos.

Why, you wonder? Well, vegetarian tacos are typically stuffed with colorful ingredients full of flavor and texture. Simply put, the tacos taste good, and they feel good to eat. So I eat them!

In this vegetarian taco recipe, classic ingredients come together to make substantial tacos with a hearty texture and lots of bold, spicy flavor. The combination of refried beans and whole black beans makes for good contrast, and the spices deliver bold, familiar taco flavors.

Ingredients for Vegetarian Tacos

• Canola oil: This type of cooking oil has a high smoke point, so it’s suitable for high heat to saute or stir-fry.
• Onion: Sauteing the onion softens its sharp texture and flavor.
• Jalapeno pepper: The hottest parts of this pepper are typically the white pith and seeds, so carefully remove those to reduce the heat. If you have heat-sensitive diners, omit the jalapeno altogether.
• Garlic: Saute garlic in the onion-jalapeno mixture to soften its bite.
• Spices: A blend of chili powder, cumin and coriander brings warm flavor to the tacos. They’re cooked for just a bit in the hot oil to bloom. This releases their essential oils for more potent flavor, aroma and even color.
• Refried beans: Many cans of refried beans contain pork or lard, so check the label if you want these tacos to stay strictly vegetarian. You can also find reduced-sodium beans to cut back on the overall salt content in this dish.
• Black beans: A can of whole black beans adds a tender bite to the taco filling. You could use another bean or legume that calls to you if you prefer.
• Diced tomatoes: You don’t need the tomato juice in the can for this recipe, so reserve it for another recipe. Maybe use it in one of our Mexican drinks, like a michelada?
• Tortillas: This recipe calls for 8-inch whole wheat flour tortillas for a bit of fiber and earthy flavor. If you prefer corn tortillas, use them, but double up so the tacos hold together once filled.
• Toppings: The sky’s the limit here. This recipe suggests shredded lettuce, shredded cheddar cheese, cubed avocado, sour cream and salsa, but top vegetarian tacos with whatever you like.

Directions

Step 1: Saute the onion

In a large nonstick skillet, heat the oil over medium heat. Add the onion and jalapeno. Cook and stir until tender.

Editor’s Tip: If you want your onions to have a little more caramelization, use a cast-iron or stainless steel skillet instead.

Step 2: Add garlic and spices

Add the garlic and chili powder, cumin and coriander to the onion mixture. Cook for one minute.

Editor’s Tip: You’re cooking the garlic and spices just enough to bring out their aromas, but you don’t want to burn them. Stir constantly, and reduce the heat if needed to prevent overbrowning.

Step 3: Stir in beans and tomatoes

Stir the refried beans, black beans and tomatoes into the onion mixture. Cook until heated through.

Editor’s Tip: Stir your mixture together as it heats up. You’ll have a thick, chunky consistency once the refried beans are evenly incorporated.

Step 4: Build your tacos

Spoon the bean filling evenly into warmed tortillas. Add lettuce, cheese, avocado, sour cream and salsa—or your toppings of choice—and enjoy immediately.

Editor’s Tip: No matter what toppings you decide upon, we recommend including something with a little crunch (like pickled red onions or shredded cabbage), something with a little softness and creaminess (like avocado or sour cream) and something with heat (like salsa or hot sauce). These elements all create balance for a perfect taco.

Taste Recipes

Recipe Variations

• Add traditional vegetables: Corn and squash are traditional vegetables in Mexican cuisine, and they play well together in tacos. Stir them into the cooked bean mixture, or use them as a fresh topping.
• Add cilantro: For a burst of green color and bright, grassy-meets-floral flavor, I like fresh cilantro. It lifts up the savory and hearty taste of tacos.
• Make vegan tacos: To make these tacos completely vegan, skip the sour cream and cheese. Or sub in a vegan cheese brand for the shredded cheddar.
• Add more plant-based protein: For more protein and fiber in your tacos, add crumbled tempeh to your onion saute in step one. Tempeh is made from fermented soybeans and has been around for thousands of years. It’s an economical ingredient to add plant-based heft to meaty dishes, and it’s one of my personal faves. Find it next to the tofu at your local grocer.

How to Store Vegetarian Tacos

As with other taco recipes, these vegetarian tacos are best enjoyed right away. If you want to make some for a later meal, keep the filling separate from the tortillas until you’re ready to assemble and eat.

How long do vegetarian tacos last?

To store your vegetarian taco filling, let it cool, then store it in an airtight container in the fridge for up to four days. To ensure your toppings are fresh and vibrant, save the chopping until the day you want to enjoy the tacos.

Can you freeze vegetarian taco filling?

Yes, you can freeze the taco filling. Let it cool, then transfer it to a freezer-safe bag or container. Keep in the freezer for up to three months. When you’re ready to enjoy, let the filling thaw in the refrigerator or defrost it gently in the microwave.

How do you reheat vegetarian tacos?

To reheat the taco filling, warm it in a stockpot over low heat, stirring occasionally, until it’s warmed through. If it feels a bit dry in the pot, add a splash of water or broth to loosen it up again.

Vegetarian Tacos Tips

Taste Recipes

What meat substitutes can I use in vegetarian tacos?

In this vegetarian taco recipe, we substitute the usual ground meat with beans. But you can make tacos an easy vegetarian dinner with all sorts of meat substitutions.

Try out sauteed mushrooms, cooked lentils or crumbled and scrambled tofu or tempeh in your meatless tacos. Our recipes for mushroom tacos and lentil tacos can give you a jump-start.

What can you serve with vegetarian tacos?

In the winter, enjoy a bowl of chipotle butternut squash soup alongside your tacos. During the warmer months, try our gorgeous colorful corn salsa. And, of course, year-round, we insist on serving chips and fresh guacamole.