Vegan Tacos

Total Time Prep/Total Time: 30 min.
Yield 4 servings
Test Kitchen Approved
You can top vegan tacos with just about anything, but we love this fresh homemade pico de gallo.

Ingredients

  • 1 large tomato, chopped
  • 1/4 cup finely chopped onion
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1/4 teaspoon salt
  • TACOS:
  • 1 tablespoon canola oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 flour tortillas (6 inches), warmed
  • 1 medium ripe avocado, cubed
  • 1/2 cup dairy-free sour cream

Directions

  1. In a small bowl, combine the first 6 ingredients. In a large skillet, heat oil over medium heat; add onion. Cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Stir in beans and seasonings. Cook and stir until heated through, 5-7 minutes.
  2. Serve in tortillas with tomato mixture, avocado and sour cream.

Nutrition Facts

2 tacos: 546 calories, 19g fat (5g saturated fat), 0 cholesterol, 1591mg sodium, 74g carbohydrate (7g sugars, 15g fiber), 19g protein.

These vegan tacos with pico de gallo come together quickly, making them perfect for a weeknight dinner. For a heartier version, add cooked rice or vegan cheese to the filling. —Taste of Home Test Kitchen
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC