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Vegan Tacos: "Beef" and Bean Filling

This is a basic, cheap, fast, and hearty one-pan taco filling for easy weeknight dinners.

Equipment

Single Burner

Difficulty

Very Easy


This picture shows the vegan tacos topped with sour cream and tomatoes.

Wrap yourself in the cozy comfort of a vegan beef and bean taco, a delightful fusion of wholesome ingredients that evokes feelings of warmth and contentment.

Top them, or eat them plain. Whatever suits your taste and budget!

Effortlessly whip up these vegetarian tacos for a relaxed evening at home, savoring the simple pleasures of a homemade meal that's as heartwarming as it is delicious.


Packed with all the goodness of plant based meat and hearty beans, these tacos are like a big, warm hug for your taste buds. If you make this from dried beans that have been cooked it would be even cheaper. I used the price for my ground beef since it is much cheaper than store-bought.


Substitutions?

Can I half the recipe? Sure! There are also some ideas for the leftovers at the end of this post.


Can I leave the "meat" out? Definitely! Cut back on the spices, but if you just have a lot of beans you want to season and stuff in a tortilla go for it. It would be a lot cheaper that way.


Can I leave the beans out? Also possible! You can do a straight taco meat if you want, though it will be more expensive. Adjust the spices accordingly.



This picture shows the ingredients for the vegan taco filling.

Gather your ingredients. Heat a pan with 4 Tbs of oil in a large pan over medium heat. Meanwhile, mince the onion.



This picture shows onions being sauteed in oil.

When it is glossy and sliding around the pan add the onion and cook until soft, about 4-5 minutes, stirring occasionally. Meanwhile, measure all the 1 1/2 tsp chili powder (less if you can't take spicy food, or more if you love spicy), 1 1/2 tsp cumin, 1 1/2 tsp sweet paprika, and 1 tsp garlic powder into a small bowl.



This picture shows the vegan ground beef and spices added to the onions.

When the onion is soft add the 2 cups vegan beef and the spices and stir around occasionally while it cooks until most of the oil is absorbed, about 2-3 minutes.



This picture shows fluid added to the fake meat mixture.

If you are not using my ground beef recipe skip to the next step. If you are using my recipe for ground beef add the 1/2 cup of water and 2 Tbs of soy sauce now and cook until most of the liquid is absorbed, about 4-5 minutes.



This picture shows beans added to the fake meat mixture.

Add the 3 1/2 cups beans, season to taste with salt and pepper, and cook until they are hot, stirring often so they don't stick to the bottom of the pan. About 5 minutes.



This picture shows the taco filling served on corn tortillas with toppings.

Serve with warmed tortillas and any toppings.


How can I serve this?

I like to serve this with whatever sauces and veggies I have on hand. I usually just slice all the veggies and put them on a plate in the middle of the table and let everyone "build their own" tacos. Here are some topping ideas!

  • Salsa

  • Hot sauce

  • Sour cream

  • Tomatoes

  • Green or red onions

  • Sauteed veggies

  • Cilantro

  • Jalapenos

  • Rice

  • etc.


Storage.

This taco filling recipe will last in the fridge 4-5 days.


Can I freeze it? Yes! You can definitely freeze it. It will be good in the freezer for 1-2 months. Thaw it in the fridge overnight before reheating.


Can I reheat it? Yes! You can either reheat it in a pan on the stove or in the microwave.


Can I pack it for lunch? Yes! It packs well for lunch. Usually I package the tortillas (and whatever toppings) separately and then assemble the tacos at lunch. You could also eat it with a spoon while munching tortillas on the side.


Here are some ideas on how to use the leftovers.

These are easy leftovers to use because they reheat well, try these ideas:

  • Nacho Bowls

  • Loaded Fries or Tater Tots (just top fries or tater tots like you would nachos)

  • Chili (seriously, just add some canned tomatoes, a little veggie broth, some extra chili powder and cumin, and bring to a simmer for around 15 minutes, adding more liquid if necessary)

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