plant based tacos

Delicious, nutritious, and super-easy recipe for one-baked tacos filled with spiced black beans and served with creamy lime sauce.

Crispy Black Bean Tacos

onion

garlic (diced

tomato puree

tsp chili powder

tsp cumin

paprika

yeast

salt

oz black beans (2 cans, drained and rinsed)

vegetable broth

lime (juiced)

corn tortillas

vegan cheese (optional)

olive oil (or cooking spray)

cilantro (large, chopped)

garlic

vegan yogurt (unsweetened)

Preheat the oven to 450F.

In a pan over medium heat, add the onion and saute until translucent. Add in the garlic, tomato paste, vegetable broth and spices. Saute until fragrant, an additional 2 minutes.

Add in the drained and rinsed cans of black beans and vegetable broth, and stir until combined with the spices and tomato paste. 

Using a potato masher or the back of a fork, mash the beans into a thick paste. Finish with a squeeze of lime. 

Coat a sheet pan with spray oil, and lay out the tortillas. Transfer the mixture 2 tablespoons at a time onto the tortillas, and top with vegan cheese if using. Fold in half, making sure to seal the tortillas so they don&#39;t flip open in the oven. 

Place in the oven for 5 minutes, then flip and bake the other side until crispy. While the tacos bake, make the herb dressing by adding all ingredients to a blender and blitzing until combined. 

Enjoy with the dipping sauce. 

Easy vegan bbq chickpea tacos are plant-based, gluten-free, 100% WFPB and are super simple to make. Total flavor bomb!

BBQ Chickpea Tacos

chickpeas

Mother

avocado slices

corn (cut off the cob)

cabbage

cilantro

sour cream

lime

salt + pepper (to taste)

Prep your veggies by slicing the avocado, steaming corn, shredding cabbage, washing/chopping cilantro and making the cashew sour cream.&nbsp;

Add chickpeas to pan with Mother Raw bbq sauce and simmer for about 10 minutes on medium/low heat.

Grill tortillas in a pan on high heat for about 30 seconds - 1 minute on each side. Careful not to burn.&nbsp;

Assemble the tacos, season with salt + pepper, squeeze lime over top, and enjoy!&nbsp;

These tacos are easy and delicious! I wouldn’t have thought to make this combo, but they are so, so good! Make them!😋😋😋

Such a creative idea, so easy and really yummy! I can’t wait to make these again

A hearty plant‑based taco made with seasoned smashed lentils, smoked vegan cheese, and a bright fresh pico. Perfect for a quick dinner, brunch, or party snack. The lentil filling is chilled to set, then pan‑fried in a cast‑iron skillet for a crispy, melty taco that pairs with shredded lettuce, vegan yogurt, and a zesty lime‑coriander salsa.

BEST LENTILS dish EVER

Brown Lentils

Yellow Onion

Shallots

Garlic Cloves

Olive Oil

Spice Blend

(14 oz) Canned Plum Tomatoes

Water

Tortilla Chips

Smoked Vegan Cheese

Flour Tortillas

Shredded Lettuce

Greek Vegan Yogurt

Tomatoes

Red Onion

Fresh Cilantro

Lime

Rinse Lentils

Place 1 cup of brown lentils in a fine‑mesh sieve, rinse under cold water until the water runs clear, then drain well.

Dice Onion, Mince Shallots & Garlic

Dice the onion into pieces about the size of a lentil. Mince the two shallots and four garlic cloves as finely as possible.

Toast Spices

Heat the medium saucepan over medium heat, add 3‑4 tbsp olive oil to coat the bottom, then sprinkle in the spice blend. Stir constantly for about 2 minutes until fragrant.

Sauté Aromatics

Add the diced onion, minced shallots, and garlic to the pan. Sauté for 2‑3 minutes, stirring occasionally, until softened but not browned.

Add Lentils, Tomatoes & Water

Stir in the rinsed lentils, the whole canned plum tomatoes (crush them directly into the pot), and 3 cups of water.

Simmer Until Lentils Are Soft

Bring the mixture to a boil, then lower to a gentle simmer. Cook, stirring occasionally, for about 20 minutes or until the lentils are tender and most liquid is absorbed.

Stir in Crushed Tortilla Chips

Turn off the heat, let the pot sit for a minute, then fold in 1/2 cup crushed tortilla chips until evenly distributed.

Chill the Lentil Mixture

Transfer the lentil‑chip mixture to a shallow container, cover, and refrigerate for at least 2 hours (or overnight) until firm.

Add Smoked Vegan Cheese

Remove the chilled mixture from the fridge, stir in 1.5 cups shredded smoked vegan cheese until fully incorporated.

Prepare Fresh Pico

Dice the two tomatoes, finely dice half a red onion, roughly chop a handful of cilantro, juice two limes, then combine everything in a bowl. Toss lightly and taste; adjust lime if needed.

Assemble Tacos

Place a generous spoonful of the lentil‑cheese mixture onto half of each tortilla, fold the tortilla over, and press gently to seal.

Pan‑Fry Tacos

Heat the cast‑iron skillet over medium‑high heat, add a thin layer of oil, and place the folded tacos in the pan. Cover with a lid (or another pan) to steam for 2‑3 minutes, then flip and toast the other side for another 2‑3 minutes until golden and melty.

Plate and Serve

Arrange tacos on a plate, top with shredded lettuce, a spoonful of fresh pico, and a drizzle of Greek vegan yogurt. Serve immediately.

https://www.youtube.com/watch?v=gmLQB_nL1aE

Derek Sarno

Another delicious vegan sheet pan recipe paying tribute to the versatile Mexican cuisine!

Buffalo Chickpea Cauliflower Tacos

cauliflower

oz chickpeas (1 can, drained and rinsed)

olive oil

hot sauce (vegan)

maple syrup

tortillas

vegan feta (optional,

vegan Caesar dressing

lime juice

fresh cilantro (chopped)

Preheat the oven to 400°F.

Add the cauliflower and chickpeas to a large skillet with the olive oil. Cook over medium heat, covering and stirring occasionally, until the cauliflower is fork-tender and lightly golden, about 10 minutes.

Add the hot sauce, maple syrup, and lime juice. Stir well and continue cooking for a few minutes, until everything is evenly coated and slightly caramelized.

Using a potato masher or the back of a sturdy spatula, gently mash the mixture so it’s broken down and textured but not completely smooth. You want it roughed up with plenty of little craggly bits for crisping.

Line a large sheet pan with parchment paper or lightly grease it. Arrange 12 small tortillas on the pan. Spoon about 2 tablespoons of the buffalo chickpea cauliflower mixture onto one half of each tortilla. Sprinkle with vegan feta if using, then fold the tortillas over and press down gently to seal. Lightly spray or brush the tops with oil so they crisp up in the oven.

Place a second sheet pan directly on top to weigh them down and prevent the tortillas from lifting while baking.

Bake for about 10 minutes. Remove the top sheet pan, then switch the oven to broil on high and cook for another 3 to 5 minutes, watching closely so they don’t burn, until the tortillas are golden and crispy.

Serve drizzled with vegan caesar dressing and topped with chopped cilantro and a squeeze of fresh lime juice.

Top 4 plant based tacos recipes from across the web

The most viewed plant based tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Crispy Black Bean Tacos

BBQ Chickpea Tacos

BEST LENTILS dish EVER

Buffalo Chickpea Cauliflower Tacos

Top 4 plant based tacos recipes from across the web

The most viewed plant based tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy Black Bean Tacos

BBQ Chickpea Tacos

BEST LENTILS dish EVER

Buffalo Chickpea Cauliflower Tacos

The most viewed plant based tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine