When I asked my family what they thought about these vegan tacos, they said they didn’t notice that they didn’t have meat in them! So if you’ve been trying to make more plant-based recipes part of your menu and you’re looking for a veggie taco recipe, this is the one to try! Even carnivores will love them!

5 Vegan tacos on a platter

Last fall my friend Eve requested that I come up with a veggie taco recipe for the blog. I was torn whether to use beans or veggies, and ultimately I decided that I would have to use both.

The outcome is this taco filling made with sauteed peppers, mushrooms and onions with taco spices with the addition of black beans! They are hearty and flavorful and are ready in only 20 minutes!

vegan tacos on a plate from the side

Ingredients For This Recipe

Corn Tortillas

You can use either soft tortillas or hard crispy tortillas. Believe it or not, they both have about the same calories (60 cals per tortilla) so if you prefer the crunch of a hard taco shell, then go for it! We tested it both ways. I love the crunch of the hard shell.

If you like wheat tortillas or grain free tortillas instead, that is totally fine. Use the package instructions for heating them up, and you’ll want to adjust the nutritional counts if you are following a diet.

Cooking Oil

Choose your favorite neutral cooking oil. I like avocado oil for its high smoke point and healthy fat profile.

Portobello Mushrooms

The texture of portobello mushrooms is a great addition to vegan tacos because they add a slightly chewy and “meaty” texture. Remove the stems and scrape out the gills with a spoon before slicing them.

Bell Peppers

Choose whichever bell peppers you like. I tend to go for the yellow, orange and red ones for this kind of recipe. Green works well too and they are less expensive.

Red Onion

You’ll need a small red onion for this. Slice it lengthwise (also known as a French Cut.)


I used a blend of chili powder and ground cumin. You can use homemade taco seasoning, Mexican seasoning too. Just use 5 teaspoons total.

Tomato Paste

The tomato paste and water mimics the saucy texture of taco meat made with packaged taco seasoning. It is thick and coats the veggies beautifully without giving it an overtly tomato flavor.

Black Beans

Look for black beans that are canned in BPA-free lined cans. I like Eden brand. Drain them in a fine mesh sieve and then give them a good rinse to wash off the excess canning liquid and sodium.

Vegan Toppings

  • I used store bought guacamole for these because I wanted to get dinner on the table fast, but if you have the time, making Guacamole from scratch is always best.
  • Choose your favorite salsa or homemade Pico de Gallo.
  • I added on chopped cilantro too.
  • If you like pickled onions on your tacos, mine are made with maple syrup!
  • If you like vegan cheese, add that on as well, or add on some pepitas for a bit of crunch.

How To Make Vegan Tacos

Heat The Tortillas

Oven Method:

If you are using soft tortillas wrap them in foil and set them in the oven at 350 degrees. They only take 10 or so minutes to warm up. For hard shells, lay them on a baking sheet and bake for 5 minutes.


Or alternatively you can warm the soft tortillas in the microwave. Just wait until the last minute to do so because it only takes a few seconds. Wrap them in a moist paper towel and microwave them for 30 seconds, or until warm and pliable.

Hard/crisp taco shells do not work well in the microwave.

Cut the Veggies

Next you’ll want to slice the peppers and onions into strips.

For the portobello mushrooms, snap off the stem. Then scrape out the gills with a spoon. Then slice across into thin strips.

vegan taco filling in the skillet

Cook the Veggies

  • Sauté the peppers, onions and mushrooms in a large non-stick skillet for 10 to 12 minutes.
  • Add the salt now to help draw the moisture out of them as they cook.
  • You’ll want to stir them regularly so they do not get too dark. They should be browned and softened.

Add The Spices

  • Sprinkle on the cumin and chili powder and stir to coat the veggies with the spices.
  • Cook the spices, and veggies, until they become fragrant and toasted in the hot skillet.

Add Tomato Paste and Water

  • To make the “sauce’ add in the tomato paste and water. The water will stop the spices from getting too dark.
  • Stir well to make sure the tomato paste is dissolved into the water and the mixture coats the vegetables well.

Add in The Black Beans

Lastly, add the black beans to the veggie taco filling and stir them in. Heat the mixture through for a minute or so before removing the skillet from the heat.

Vegan taco plate from overhead with dishes of toppings set on the side

Assemble and Add Toppings

By now your taco shells should be warm and ready to go. If you opted to microwave your soft tortillas, pop them in now for several seconds to warm them up.

Assemble the tacos by dividing the filling among the tortillas. (It’s about 1/2 cup per taco.)

Add on the cilantro, guacamole and salsa. If you want more heat use a spicy salsa or you can always make your own Chipotle Salsa. If you have other toppings you want to add, go for it!

Step By Step Photos How to Make This Recipe

What To Serve With These Veggie and Black Bean Tacos

tacos on a plate and a skillet of taco filling from overhead

FAQs for this recipe

Can I substitute regular mushrooms?

You can definitely substitute regular mushrooms. Slice them up and measure out 2 cups.

Can I make the filling in advance?

Yes! The filling will keep in the fridge for 3 days. Warm in the microwave or in a skillet with a couple tablespoons of water until steaming hot.

What Can I use instead of mushrooms?

If you are not a fan of mushrooms you can use 1 extra cup of canned beans or frozen thawed corn instead. Add them in with the black beans to warm them through.

More Taco Recipes

Thanks so much for reading! If you make this recipe, please come back and let me know by leaving a star rating and review!

Happy Cooking!


vegan tacos on a plate

Veggie Tacos {Vegan}

  • Author: Katie
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 20 minutes
  • Yield: 8 tacos 1x
  • Category: Main Course
  • Method: Stove Top
  • Cuisine: Mexican
  • Diet: Vegan


These Vegan Tacos are ready in just 20 minutes. They are made with sautéed veggies and black beans and topped with all the best plant-based toppings. 



8 soft corn tortillas or 8 hard taco shells

2 tablespoons avocado oil

2 portabella mushrooms, stems and gills removed and sliced into thin strips

2 sliced bell peppers, any color

1 small red onion, sliced

¾ teaspoon salt

1 tablespoon chili powder

2 teaspoons ground cumin

2 tablespoons tomato paste

1/3 cup water or more if needed to thin

1 cup canned black beans, drained and rinsed

½ cup guacamole

¼ cup salsa

¼ cup chopped cilantro


1.     Preheat oven to 350 degrees F.

2.     Meanwhile, wrap tortillas in foil or lay taco shells on baking sheet. Bake until warm, about 10 minutes.

3.     While the tortillas warm, heat oil in a large non-stick skillet over medium-high heat. Add mushrooms, pepper, onion and salt and cook, stirring often, until the vegetables are softened and starting to brown, 10 to 12 minutes.

4.     Sprinkle chili powder and cumin over the vegetables and stir to coat. Cook, stirring until the spices are fragrant, 30 seconds to 1 minute. Add tomato paste and water and stir until the tomato paste forms a thick coating sauce on the vegetables. Add more water if necessary, to desired thinness. Stir in beans and cook until the mixture is heated through, about 1 minute.

5.     Divide the vegetables mixture among the tortillas. Top with guacamole and salsa. Serve sprinkled with cilantro.


To Make Without Mushrooms:

Skip the mushrooms in step 3. Add 1 extra cup beans or 1 cup thawed frozen corn kernels in step 4. 

To Make In Advance

The filling will keep in the fridge for 3 days. Warm in the microwave or in a skillet with a couple tablespoons of water until steaming hot.


  • Serving Size: 2 tacos (made with 1/2 cup filling each)
  • Calories: 319
  • Sugar: 12 g
  • Fat: 11 g
  • Saturated Fat: 1 g
  • Carbohydrates: 47 g
  • Fiber: 11 g
  • Protein: 9 g