15-Minute Vegan Tacos

These 15-minute classic vegan tacos are incredibly yummy and so easy to make! Made with homemade vegan taco meat that is combined with black beans and authentic spices, you are going to love these effortless and family-friendly tacos!

5 from 2 votes

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Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: tacos

Calories: 125kcal

Author: Sarah McMinn

Cost: $7

Ingredients

1 batch Tempeh Taco Meat Recipe
½ cup black beans
½ tablespoon olive oil
2 Roma tomatoes, cubed
1 medium-sized avocado, cubed
4 hard shell tacos
1 tablespoon soy or tamari sauce
½ teaspoon cumin
Fresh cilantro, chopped
fresh lime juice, optional

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Instructions

Prepare the tempeh taco meat according to these instructions. (will link to the taco meat recipe) Alternatively, you could use your favorite brand of store bought vegan taco meat.
Heat a non-stick pan with olive oil. Once it is hot add the taco meat together with ½ cup of black beans, soy sauce, and cumin. stirring frequently until everything is hot. Taste and adjust seasonings as needed.
Assemble the tacos by adding some taco meat/black bean mixture to the hard shell tacos. Top with tomato cubes, avocado, chopped cilantro, and a squeeze of fresh lime juice. Enjoy immediately

Notes

Serving and Storing - Serve these tacos immediately for easy weeknight dinners, Taco Tuesdays, lunches, game nights, and much more! Store the leftover homemade taco meat in an airtight container in the refrigerator for up to five days. Be sure to store the toppings and taco shells separately.

Recipe Tips

For a gluten-free taco, substitute the soy sauce for tamarind.
Use pinto beans or chili beans in place of black beans.
Looking to save on time? Opt for your favorite store bought taco meat instead.
Want more toppings? Add your favorite salsa, vegan sour cream, or non-dairy cheese.

Nutrition