Vegan Tacos


Over the past couple of years I have realized that you can really “veganize” any recipe and be left with a delicious meal. When you minus the meat and dairy and eggs, vegetables really have a chance to stand on their own and they taste great. Don’t get me wrong, I do still eat meat and dairy and eggs, I am just learning to appreciate food without them. Case and point: Tacos “veganized”. No meat, no cheese, no sour cream. Rather sauteed veggies, thick black beans, cream avocado…yum! This easy recipe was a cinch to cook for lunch with simple ingredients that were in the fridge and pantry. I highly recommend it.

Delicious Rating: I used the mini corn tortillas and ended up eating four, they were addicting and full of flavor! My DH said they were great and would have been better with some sort of rice inside too. If you want a heartier taco, I recommend adding rice, but without rice I felt they are light and filling. I had onions and squash so that is what I sauteed up. Feel free to use bell peppers, asparagus, carrots, even broccoli. Keep it simple so that you can really taste each vegetable  without muddling them together and let me know how they turned out!


5.0 from 4 reviews
Vegan Tacos
Recipe type: Lunch
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Yields: 10 tacos
Serve with a side of Spanish rice.
  • 1 tsp olive oil
  • 1 onion
  • 1 summer squash
  • 1 jalapeno
  • 1 tbsp taco seasoning
  • 1 lime
  • 1 can of black beans, rinsed & drained
  • 10 small corn tortillas
  • Avocado, sliced
  • Lettuce
  • Tomato, diced
  • Olives
  1. Cut onions into half moons and slice squash and jalapeno.
  2. Heat beans in a small pot or microwave.
  3. Heat oil in a pan over medium heat and add onions.
  4. Cook onions for 3 minutes and add squash and seasoning.
  5. Squeeze in juice from ½ of the lime.
  6. Stir gently and remove from heat once squash is tender.
  7. Meanwhile, heat tortillas in a warm pan.
  8. Assemble tacos and slice remaining half of lime for garnish.

I used one jalapeno but as you can see there is another there not sliced in the background. I was debating on heat level and stuck with just one but a second wouldn’t be so bad the next time around.

The taco seasoning I used was just one of the taco packets sold in stores, nothing fancy or special. Use whatever you usually season up your taco fillings with.

Garnishes are a must for me and tacos. Avocados add such creaminess to the dish. You can make guacamole too if you desire or plan ahead time.

So now I am hungry again typing this up and looking at these photos! This is a simple recipe with wow flavors. And since it is vegan, you don’t feel so bad picking up the beans and olives off the empty plate with your fingers!




  1. I always thought tacos were off-limits to me as a gluten-free vegan — thank you so much for showing me this isn’t the case!

  2. I wouldn’t use the packets of taco seasonings in the store. They are full of chemicals, including MSG and food starches (which can contain gluten). It’s very easy to mix up your own taco seasonings:

    Taco Spice Mix
    2 Tbsp chili powder
    ½ tsp. garlic powder
    ½ tsp. onion powder
    ¼ tsp. cayenne
    ½ tsp. oregano
    1 tsp. paprika
    4 tsp. cumin
    1½ tsp salt

    I use an empty spice container with a sprinkle top, and tape the recipe to the jar. When I start running low, it’s easy to whip up some more.

  3. The variety of fresh raw ingredients makes this a sensational taco. As for taco seasoning mixes, although it is great to mix up your own, if you are short on time you can try my favorite, Simply Organic Southwest Taco Seasoning mix. Love this mix. When I am whipping up my raw tacos I will use about 1/2 of one package of this seasoning mix with 1 cup of raw walnuts or sunflower seeds, mixed in my mini food processor. Yum!!!

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