Vegan Whole-Food-Plant-Based Tacos
Delicious, hearty, and completely plant-based tacos packed with flavor and nutrition, perfect for a satisfying dinner.
Discover the joy of vegan cooking with these mouthwatering whole-food-plant-based tacos from vegancooking.recipes.
These tacos are not only delicious but also nutritious, featuring wholesome ingredients that are good for your body and the planet.
Whether you're a long-time vegan or just exploring plant-based options, these tacos are sure to please everyone at the dinner table.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Corn tortillas can be substituted with lettuce wraps for a lower-carb option. Black beans can be replaced with pinto beans or lentils. Fresh cilantro adds a nice flavor, but can be omitted if you don't enjoy it.
Tips & Notes
- •For added flavor, consider toasting the tortillas in a dry skillet before filling them.
- •Make sure to drain and rinse canned beans to reduce sodium content.
Recipe Variations
- •Try adding grilled corn for a sweet crunch.
- •Incorporate sliced olives or pickled jalapeños for an extra tangy flavor.
Storage & Freezing
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the filling on the stove before assembling the tacos again.
Frequently Asked Questions
Can I use other beans in this recipe?
Yes, you can substitute black beans with pinto beans, kidney beans, or any beans of your choice.
How can I make these tacos spicier?
Add diced jalapeños or a dash of hot sauce to the filling for an extra kick.
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Delicious, hearty, and completely plant-based tacos packed with flavor and nutrition, perfect for a satisfying dinner.
Nutrition (per serving)
Ingredients
Instructions
- 1
In a large skillet over medium heat, add the diced red onion and red bell pepper. Sauté for about 5 minutes until softened.
- 2
Add minced garlic, cumin, chili powder, and salt to the skillet. Stir and cook for an additional 2 minutes until fragrant.
- 3
Stir in the black beans and lime juice. Cook for another 5 minutes, stirring occasionally until heated through.
- 4
While the filling is cooking, warm the corn tortillas in a separate skillet over low heat for about 30 seconds on each side.
- 5
Assemble the tacos by placing a generous amount of the black bean mixture in each tortilla.
- 6
Top with diced tomatoes, sliced avocado, chopped cilantro, and fresh spinach.
- 7
Serve immediately and enjoy your delicious vegan tacos!
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