Go Back
Rachel White

Tacos Vegan Dinner Recipe

Tacos Vegan Dinner Recipe packs warm tortillas with savory filling, fresh toppings, and bold flavor for easy dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 168
Ingredients Equipment Method Notes

Ingredients
  

Taco Filling
  • 2 cups black beans drained
  • 1 cup onion diced
  • 1 tbsp olive oil
  • 1 tbsp taco seasoning
Assembly
  • 12 count corn tortillas small
  • 1 cup lettuce shredded
  • 1 cup tomato diced
  • 1 count avocado sliced
  • 1/2 cup salsa

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Skillet
  • Knife
  • Spatula
  • Freezer
  • Serving Tray

Method
 

  1. Heat oil in a skillet and cook onion until soft and fragrant.
  2. Add beans and taco seasoning. Mash some beans lightly for hearty texture.
  3. Cook until hot and slightly browned on edges, then remove from heat.
  4. Warm tortillas in a dry pan or oven until flexible.
  5. Fill tortillas with bean mixture, lettuce, tomato, avocado, and salsa.
  6. Serve immediately. Use soft tortillas for easier handling or crisp shells for crunch.

Notes

For crispy texture, bake tortillas briefly into shells. For softer tacos, wrap warmed tortillas in a towel. Freeze cooked filling only, cooled airtight up to 1 month. Assemble just before serving. Customize with corn, jalapeño, rice, or sauces. Refrigerate leftovers up to 4 days.