Mexican Vegetarian Tacos – Authentically Awesome!
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These vegetarian tacos are really hard to beat.
There’s just something about that crunchy mix of onions, peppers and beans surrounded by crispy tacos, topped off with a sweet mango and avocado sauce. They’re really, really gooood! 😛
It’s one of those recipes that we highly recommend you learn and commit to your repertoire.
Once you know this veggie taco recipe, you can pull it out of a hat any time you need (and then you can master some more vegetarian taco recipes!). There are sooooo many reasons to do so.
Vegetarian Tacos – why they rock
- Perfect family food – it’s very easy to make big batches (and you can even freeze the main part for a later date, you’ll just need to make the dressing and heat up tacos)
- If you don’t have tacos or forget to buy some then you can still eat the rest of it with an alternative like rice, potatoes, wraps or sweet potatoes.
- Budget friendly – the main components of vegetarian tacos are cheap staples and you can make large amounts for low costs (btw, if cheap eats is what you fancy check out these easy vegetarian meals for students!)
- Avocados – the healthy fats in these bad boys are off the charts – get some down you!
- Mangos – who really needs an excuse to eat mangos? Not only do they taste great, they’re one of your much needed fruits/veggies each day.
- Bean, beans beans. Vegetarians in particular should be looking to eat a decent amount of beans and legumes often – they’re high in protein and plenty of important nutrients!
If you need a (free) high-protein meal plan, come over here.
- Originally tacos (or even veggie tacos) meant the main meal, but over time tacos have come to mean these hard shells (as in the pictures).
If you did indeed forget to buy tacos but really fancy them and have wraps to hand, you’re in luck. You can make your own tacos by taking a wrap and hanging it over the wire in your oven (see pic).
This will crisp up and harden and become a ‘taco’. Perfect. To do that, just heat up the oven to 180°C/360°F and let the wraps hang in there for a maximum of 5 minutes.
As mentioned already – even if you don’t have the tacos, the filling is so good you’ll just want to eat it with something else instead! Rice or potatoes are awesome and super-satisfying too.
What’s not to like? 🙂
- 6 tortillas (ideally corn tortillas)
- 1 tbsp olive oil
- 2 onion
- 1 bell pepper, red
- 3 cloves garlic
- 1 can black beans (1 can = 15.5oz = 435g)
- 1 tsp cumin, ground
- Salt and pepper to taste
- 8 tbsp low fat sour cream (8 tbsp = 200g, cream cheese works as well*)
- 1 lime (for garnish)
For the Pico de Gallo de Mango:
- 1 medium avocado
- ½ mango
- 1 small onion
- 2 medium tomato
- ½ lime (juiced)
- 5 sprigs cilantro/coriander, fresh
- salt to taste
- hot sauce (eg. sriracha)
The bean filling:
- Slice the onion into thin “half-rings”. Slice the bell pepper lengthwise, also thinly. Pour the olive oil into a pan and add the pepper and onion. Add the garlic too. Set to medium heat and cook for 5 minutes.
- Drain and rinse, then add the black beans to the bell pepper and onion, stir and now season with cumin, salt and pepper. If you’re not a fan of the texture of beans squish them first with your hands. Cook for another 5 minutes, add a few tbsp of water if necessary. Remove from the fire.
Pico de Gallo:
- Peel the avocado then mash the flesh in a bowl. Finely dice the onion and cut the tomatoes and mango into small cubes (here’s the easiest way to peel a mango). Off it goes to the bowl as well. Season with lime, salt and chopped cilantro.
- Heat up the tortillas according to package instructions. To make tacos from tortillas, simply hang them over the wires in your oven for 4-5 mins while the oven is heating up to 180°C/360°F, then remove.
- Assembling time! Grab a tortilla, fill it with some onion bean mix, add Pico de Gallo on top. Finish it off with a dollop of cream cheese, lime juice, cilantro and a spicy sauce of your choice.
I see cream cheese but surely sour cream is meant instead? If you arenot familiar with one or the other –
they are very different ingredients! I’ve never heard of cream cheese on tacos before but sour cream absolutely. If you’re not into either, crumbling some queso fresco would be a great option.
This mango salsa recipe is the best. My family loved it. The tacos are excellent – did not add the sour cream component and it wasn’t missed – with salsa this good.
Woo! That’s really awesome to hear, glad you enjoyed it so much. Thanks for writing!!
It looks delicious. I wish this were in front of me right now.
It indeed is, Maggie 😉
Hauke, Do the nutritional facts for this recipe represent 1 taco per serving? I am confused. There are 3 tacos on a plate, 6 in the recipe, but how many are considered 1 serving? Thanks!
Hi MJ! I see you like the Mexican Style recipes 😀
Yep, one taco = one serving. So the recipe should fill around six tacos:
super easy and tangy recipe , will try for sure
I made the tacos today (Mexican household) and they were amazing!! I could eat the salsa right out of the bowl! Great job!
Woohoo! We couldn’t ask for a bigger compliment. Thank you very much!!
The fact you say you can use flour wraps and shape them in the oven to make them firm is a dead giveaway that this is not in fact authentic. Also, sriracha as your example hot sauce? That’s Thai dude. And if you’re going to use sour cream you might as well forgo the cream altogether. Abysmal false advertising.
Nevertheless, still delicious. Just don’t bullsh*t people and say it’s authentic cuz it ain’t.
Rafa, I see and agree with your point. This post goes on our “to-update list”. But I’m really glad you liked the recipe nevertheless, it’s one of my favorite recipes actually! What I can say though is that Lorena (author of the recipe) is a very talented chef and I love her take on these (Mexican) tacos!
I came across this website last week. I can’t wait to make some of these great looking reciepes.
Thanks Elizabeth, I hope you enjoy them!