When I asked my family what they thought about these veggie 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!
I originally shared this recipe on January 29, 2021. I have updated the images and some of the text today.
Table of contents
Why We Love Veggie Tacos
Last fall my friend Eve requested that I come up with a vegetarian taco recipe for the blog. I was torn whether to use beans or fresh vegetables, 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 making the perfect for those busy weeknights. The best part is that by combining just a few simple ingredients you can create a delicious vegetarian meal with so much flavor that your whole family will love!
Ingredients For Veggie Tacos
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.
Choose your favorite neutral cooking oil. I like avocado oil for its high smoke point and healthy fat profile. Olive oil would work as well.
The texture of portobello mushrooms is a great addition to vegetable tacos because they add a slightly chewy and “meaty” texture. Remove the stems and scrape out the gills with a spoon before slicing them.
Choose whichever bell pepper 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.
I used a blend of chili powder and ground cumin. You can use homemade taco seasoning, Mexican seasoning too. Just use 5 teaspoons total.
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.
For a nutritious source of plant based protein and to give these vegetable tacos a hearty satisfying base, we added in canned 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.
- 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. If you want more heat use a spicy salsa or make your own Chipotle Salsa.
- I added on chopped fresh cilantro too.
- Pickled red onions are another traditional taco topping. (Try our quick pickled onions recipe.)
- If you like vegan cheese, add that on as well, or add on some pepitas for a bit of crunch.
- A squeeze of fresh lime juice would also be a welcome addition. Simply slice fresh limes into wedges and serve on the side.
This is just a starting point for your taco toppings! My point is, if you have other toppings you want to add, go for it!
How To Make Vegetable Tacos
Heat The Tortillas
If you are using soft tortillas wrap them in foil and set them in the hot oven set 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 Vegetables
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.
Cook the Veggies
- Heat oil in a large non-stick skillet over medium-high heat and sauté the peppers, onions and mushrooms 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” for these vegetarian tacos, 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.
Assemble and Add Toppings
By now your taco shells should be warm and ready to go. If you opted to microwave, pop them in now for several seconds to get warm tortillas. Add on the cilantro, guacamole and salsa.
Assemble the vegetable tacos by dividing the taco ingredients among the tortillas. (It’s about 1/2 cup taco filling per taco.)
FAQs for this recipe
You can definitely substitute regular mushrooms. Slice them up and measure out 2 cups.
Yes! The filling will keep in the fridge for 3 days. Keep in an air tight container in the refrigerator. Warm in the microwave or in a skillet with a couple tablespoons of water or vegetable broth until steaming hot.
If you are not a fan of mushrooms you can use 1 extra cup of canned beans (like black or pinto beans) or frozen thawed sweet corn instead. Add them in with the black beans to warm them through.
What Side Dishes To Serve With These Veggie and Black Bean Tacos
- This Mexican Corn Salad with Cilantro Jalapeno dressing is a great vegan side dish for Mexican food and the flavors are fresh and amazing. The cumin in the dressing is so good!
- My simple Mexican Coleslaw is probably the easiest option to create a delicious meal for your taco night. Use a blend of cabbage for extra color, or buy pre-sliced coleslaw mix to make it even faster!
- If you eat dairy my Mexican Pasta Salad is really popular. If you want to make it vegan, swap in plant-based plain yogurt and vegan mayo.
- These meatless tacos would also be great with a vegan grain side like this One Pan Mexican Quinoa Recipe from my friend Ice at Foolproof Living making an amazing vegetarian meal!
- In the summer, this would be great with these vegetable forward recipes… grilled corn on the cob with Lime butter or a tomato and anchovy salad with avocado.
- This Healthy Cilantro Lime Brown Rice would also make a great vegetarian side dish to serve with these delicious tacos.
More Taco Recipes
- These 20 Minute Chicken Tacos with Poblano Peppers are a popular recipe and just as fast as these veggie tacos today. Perfect recipe if you’re looking for quick meals.
- These Cod Fish Tacos are amazingly delicious and super speedy too. Perfect for your next Taco Tuesday. The avocado crema is the best!
- These Maple Chipotle Flank Steak tacos are a little sweet and spicy and will rock your world.
- This meal prep Beef Barbacoa Taco recipe is made in the slow cooker and has a delicious corn salsa that goes with it.
- This Picadillo Taco recipe can be made with beef, venison or bison.
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~KatiePrint
These simple and delicious Veggie Tacos are ready in just 20 minutes! They are made with tender spiced sautéed vegetables and black beans and topped with salsa, guacamole and cilantro.
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.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Mexican
- 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
Keywords: Veggie tacos, vegetarian tacos, vegetale tacos, vegan tacos