• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Punks
  • Recipes
  • Resources
  • About us
  • Work with us
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Resources
  • About us
  • Work with us
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Mexican

    Spicy Chilli Vegan Tacos

    Published: Jul 27, 2018 by Jess & Dan · Modified: Jun 10, 2020 · This post may contain affiliate links

    Share
    Pin56
    56 Shares
    Jump to Recipe Print Recipe

    Vegan tacos are out of this world. They're always a crowd pleaser, cheap and easy to make. What's not to love?

    spicy vegan tacos

    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.

    spicy chilli vegan tacos

    If you like this recipe, you may also like this smoky, one-pot Jackfruit Chilli.

    spicy vegan tacos

    Spicy Chilli Vegan Tacos

    Spicy chilli tacos but made vegan! A great blend of Mexican spices in a bean chilli, served with all the toppings – guacamole, vegan yoghurt and even extra chillies if you like it spicy.
    5 from 1 vote
    Print Pin Rate
    Course: Dinner
    Cuisine: Mexican
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 12 tacos
    Calories: 221kcal
    Author: Jess & Dan

    Ingredients

    Metric - US Customary
    • 3 cloves garlic - finely chopped
    • 1 red onion – chopped finely
    • 2 red peppers – sliced finely
    • 400 g black beans – 1 tin, drained
    • 400 g kidney beans – 1 tin, drained
    • 400 g chopped tomatoes
    • 1 tsp smoked paprika
    • ½ tsp chilli flakes
    • 1 tsp cumin
    • 2 tbsp tomato puree
    • 1 tsp coconut oil
    • 12 hard taco shells or soft taco shells

    To serve:

      Guacamole

      • 2 avocados – mashed
      • 1 handful fresh coriander
      • Salt and black pepper
      • 1 tbsp lime juice – ½ 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 onion. Cook the onions until translucent, then add the garlic.
        1 red onion, 1 tsp coconut oil, 3 cloves garlic
      • After a couple of minutes pop the peppers into the pan and continue cooking for about five minutes
        2 red peppers
      • Sprinkle the spices and add the tomato puree to the pan
        1 tsp smoked paprika, ½ tsp chilli flakes, 2 tbsp tomato puree, 1 tsp cumin
      • Once the spices have become fragrant pour in the tomatoes
        400 g chopped tomatoes
      • Add in both of the beans and season generously with salt
        400 g black beans, 400 g kidney beans, Salt and black pepper
      • 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
        2 avocados
      • In a bowl, mash the avocado along with the lime juice, fresh coriander, salt and pepper
        1 handful fresh coriander, Salt and black pepper, 1 tbsp lime juice
      • 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.
        12 hard taco shells, Coconut yoghurt, Handful of fresh coriander, Chilli flakes

      Nutrition

      Calories: 221kcal | Carbohydrates: 30g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 94mg | Potassium: 587mg | Fiber: 10g | Sugar: 3g | Vitamin A: 859IU | Vitamin C: 34mg | Calcium: 52mg | Iron: 3mg
      Tried this recipe? Tag us today!Mention @vegan_punks or tag #veganpunks!
      Share
      Pin56
      56 Shares

      Reader Interactions

      Comments

      1. Hayley Dargan

        August 13, 2021 at 2:55 pm

        5 stars
        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!

        Reply
        • Jess Saunders

          August 13, 2021 at 4:26 pm

          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. 🎉

          Reply

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

      Primary Sidebar

      Jess and Dan wearing sunglasses, sat against a painted brick wall

      Hey there! Thanks for checking out Vegan Punks. We're Dan and Jess – a husband and wife team who love creating and sharing vegan recipes. We draw on our experiences of travelling the world and learning about different cuisines. That's why you'll find plant-based versions of traditional dishes from all around the globe on our blog. And, of course, all with a pinch of punk attitude.

      More about us →


      An image showing all the publications we've been shared in, including: Veganuary, LiveKindly, Vegan Food & Living and Plant Based News, amongst others.


      Seasonal Recipes

      • 20+ Best Vegan Sandwich Fillers + Recipes
      • Easy Vegan Wild Garlic Pesto (Foraged)
      • Mushroom Larb
      • Vegan Mexican Salad Bowl with Avocado
      • Easy Mexican Buddha Bowl (Vegan Fajita Bowl)
      • Vegan Egg Mayo Sandwich

      Popular Recipes

      • Brinjal Bhaji in 45 minutes
      • Thai Vegetable Stir Fry in 15 minutes
      • 34 Ultimate Vegan Roast Dinner Recipes
      • Thai Morning Glory Stir Fry
      • Ultimate Leeks And Cabbage Recipe In 25 Minutes!
      • Vegan Chinese Curry in 30 minutes and One Pot

      Footer

      ↑ back to top

      About

      • Privacy Policy
      • Accessibility Statement
      • Affiliate Disclaimer
      • Terms of Service

      Newsletter

      • Sign Up! for emails and updates

      Contact

      • About Us
      • Contact Us
      • Work With Us

      Vegan Punks is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising & linking to Amazon.com.

      Copyright © 2022 Vegan Punks®