This is a basic, cheap, fast, and hearty one-pan taco filling for easy weeknight dinners.
Equipment | Single Burner |
Difficulty | Very Easy |

Vegan tacos, vegetarian tacos, meatless tacos.
If you need an easy meatless meal that makes a healthy dinner then you should try this vegan taco recipe. It is comforting, filling, and fast, perfect for a quick weeknight meal! If you want to make this recipe with whole ingredients, you can choose to make it with a homemade ground beef substitute.
Top them, or eat them plain. Whatever suits your taste and budget!
These tacos are perfect to be filled with all of your favorite taco toppings. Whether you want to add pico de gayo, vegan sour cream, Mexican rice, chopped tomatoes, or roasted jalapenos, you can load your tacos to the brim with veggies to make them healthier, or eat them straight without!
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.
Money Saving Tips |
My vegan ground beef recipe is cheaper than the store bought brands. |
It is cheaper to buy these spices either from a Mexican grocery store, or from a Mexican spice brand. |
Lets Begin:

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

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.

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.

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.

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.

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
Tomatoes
Green or Red Onions
Cilantro
Jalapenos
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)
Comments