Vegan tacos are out of this world. They're always a crowd pleaser, cheap and easy to make. What's not to love?
We always pimp our vegan tacos out with all the extras – guacamole, yoghurt, chilli flakes and fresh coriander. If you're going to do it, go all out and enjoy a real Mexican feast.
We even like to splash on some limited edition Jalapeno, Lime and Coriander Sauce from our pals at Tubby Tom's, but they have a load of other vegan chilli sauces that would work wonders with this dish, like Nuff Love, which is a delicious pineapple chilli sauce.
We've used store bought hard taco shells for this recipe but you could easily use tortilla wraps baked for a few minutes into a shell shape, if you want to go to the effort.
If you like this recipe, you may also like this smoky, one-pot Jackfruit Chilli.
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Spicy Chilli Vegan Tacos
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 tacos (serves 4) 1x
- Diet: Vegan
Ingredients
- 3 cloves garlic - finely chopped
- 1 red onion – chopped finely
- 2 red peppers – sliced finely
- 1 x 400g tin of black beans (drained)
- 1 x 400g tin of kidney beans
- 1 tin chopped tomatoes
- 1 tsp smoked paprika
- ½ tsp chilli flakes
- 1 tsp cumin
- 2 tbsp tomato paste
- 1 tsp coconut oil
- 12 hard taco shells
To serve:
Guacamole
- 2 avocados (mashed)
- Handful of fresh coriander
- Salt and black pepper
- Juice of half a lime
Garnish:
- Coconut yoghurt
- Handful of fresh coriander
- Chilli flakes
Instructions
- Heat the coconut oil in a small pan over a medium heat and then add in the onions
- Cook the onions until translucent, then add the garlic
- After a couple of minutes pop the peppers into the pan and continue cooking for about five minutes
- Sprinkle the spices and add the tomato puree to the pan
- Once the spices have become fragrant pour in the tomatoes
- Add in both of the beans and season generously with salt
- Bring up to the boil before simmering for 15 minutes, uncovered. It will thicken up whilst simmering
- While the mix is simmering, make the guacamole
- Carefully remove the stones from the avocados and scoop out the middle
- In a bowl, mash the avocado along with the lime juice, fresh coriander, salt and pepper
- Once the bean mix has thickened up, build your tacos.
- Start with the beans and then layer up with guacamole, coconut yoghurt, chilli flakes (optional) and fresh coriander.
- Category: Dinner
- Method: Stove-top
- Cuisine: Mexican
Keywords: spicy vegan tacos
Hayley Dargan
Hey VP’s! Just wanted to say a big thanks for all your recipes! Can’t believe how they have grown in number and tastiness! This is one of our favourite, go to’s! Sorry it’s been a tough week but we wouldn’t be such happy vegans without what you’ve created! Take care!
★★★★★
Jess Saunders
Thank you so much Hayley, that's really amazing to read and has totally made my day! We're so glad to hear you enjoy these tacos (yummm) and that our content has really helped you to become happy vegans, wow, that is the best! 💚 And things will definitely improve over the weekend, I'm sure. Jess x P.S. thanks so much for the review. 🎉