Vegan Black Bean Tacos
These vegan black bean tacos are made with vegan walnut taco meat, black beans, and corn tortillas. Topped with shredded cabbage, diced tomatoes, and cashew cream sauce, these tacos are a home run! This meal is oil-free, gluten-free, soy-free, and packed with delicious flavor.
Servings: 4
Calories: 418kcal
Ingredients
- ½ cup 1 batch raw walnut taco meat
- ½ cup 1 batch cashew cream sauce
- ½ cup chopped onion
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 ½ cups of cooked black beans 1-15 oz. can black beans, drained and rinsed
- 6 to 8 corn tortillas
- 1 ½ cups diced fresh tomatoes about 2 medium
- 1 cup shredded cabbage purple or green
- ½ cup chopped cilantro
- 1 lime
Optional additions/toppings
- 1 jalapeno diced (for heat)
- Vegan Cheese Sauce
- Super Easy Salsa savory
- Guacamole
- Jackfruit Salsa sweet
- Sliced avocado
Instructions
Make ahead
- Prepare the raw walnut taco meat according to recipe instructions. Set it aside.
- Prepare the cashew cream sauce according to recipe instructions. Set it aside.
Prepare the black bean taco meat base
- Preheat a skillet over medium heat. Add chopped onion and dry saute for 3 to 4 minutes.
- Stir in ground cumin, ground chili powder, and smoked paprika. Cook for another minute.
- Add drained and rinsed black beans and a few tablespoons of water. Continue to cook for another 3 to 4 minutes.
- Add the raw walnut taco meat. Stir to incorporate so that it warms up. You don't need to cook this; just allow it to warm through. Turn off the heat and assemble the tacos.
Assemble the Tacos
- If desired, warm the corn tortillas over the flame on your stove or microwave for a few seconds.
- Add black bean walnut taco meat mixture to the base of the corn tortillas. Layer on the chopped tomatoes, shredded cabbage, and chopped cilantro.
- Finally, drizzle on the cashew cream sauce and serve with fresh lime wedges.
- Other optional toppings include Vegan Cheese Sauce, Super Easy Salsa (savory), Guacamole, Jackfruit Salsa (sweet), or sliced avocado.
Notes
- Timing: If you have the raw walnut taco meat and cashew cream sauce already on hand, this recipe takes about 15 minutes to prepare.
- Leftovers: If you have leftovers, it's recommended you don't build the tacos and store them in the refrigerator because the shells will tear apart. Instead, keep each of the following in individual covered or sealed containers in the fridge for up to 4 days.
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Freezing: The vegan taco meat and corn tortillas are freezer-friendly, but the other ingredients are not. So if you're meal prepping for later, make a batch of the black bean walnut meat mixture, then portion it out into individual freezer-safe containers and store it in the freezer for up to 4 months. The corn tortillas can also be portioned out and stored in a freezer bag for later. Thaw both ingredients in the refrigerator before warming up and topping with veggies and sauce.
Nutrition
Calories: 418kcal | Carbohydrates: 53g | Protein: 15g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Sodium: 522mg | Potassium: 878mg | Fiber: 13g | Sugar: 7g | Vitamin A: 944IU | Vitamin C: 31mg | Calcium: 121mg | Iron: 5mg
