It doesn't have to be Tuesday to have Tacos. These are the quickest and easiest plant-based tacos, with a whole 18g of vegan protein per serving. And everybody loves tacos.
Whether you're looking for a quick lunch, dinner or a weekend meal- these tacos will fit the bill. This recipe takes only 15 minutes to knock-up dinner for two to three people- depending on how many tacos you like to have.
We use a mix of black beans and sweetcorn for our warm taco filling. Then stuffed with cherry tomatoes, avocado and red cabbage.
They're so simple to make. All you need to do is heat the beans and sweetcorn with the spices, chop the veggies and fill your tacos. That really is it.
You could try adding jackfruit and tofu as vegan options to the mix too if you're cooking for more people or want to mix it up. Or even try adding some mango in there with your avocado.
We also don't add a sauce, but some spicy vegan mayo or salsa would work great if you have some at home already.
But this recipe uses ingredients you probably already have in the kitchen at home. Tortilla wraps are a staple in our food shops and our cupboards always have enough spices in them.
Black beans are the perfect plant-based substitute, as they're loaded with fiber, protein and magnesium. And with more protein in one can than a great deal of other vegan foods.
Black beans will keep you feeling full all day, and they're super cheap- so an ideal regular for your pantry.
You can make so many recipes with black beans too, especially Mexican inspired meals. We also love them with sweet potatoes, in a chili, in a salad or you could try our Mexican beans on toast.
Watch our video to see how to make them:
Time to get started with the tacos:
Easy Plant-Based Tacos
Serves: 2-3 servings (2-3 tacos each)
Total time: 15 minutes
Ingredients:
6 mini tortilla wraps
200g tin of sweetcorn, drained
1 tsp smoked paprika
½ tsp garlic powder
1 avocado
150g cherry tomatoes, halved
¼ red cabbaged, shredded
1 lime, sliced into wedges
2 tbsp chopped coriander
Method:
- Heat a drizzle of olive oil in a frying pan over a medium heat. Add the black beans and sweetcorn and cook for 3 minutes.
- Add the cumin, paprika, garlic powder and salt and pepper to taste. Squeeze over a lime wedge and cook for a further 3 minutes.
- Meanwhile, slice the avocado in half and remove the stone. Dice the flesh into cubes.
- Remove the beans from the heat and set aside.
- Either warm the tortillas in the microwave or toast on the hob.
- Fill each tortilla with a few spoonfuls of the bean mix, some red cabbage, a few cherry tomatoes, avocado and sprinkle over some chopped coriander.
- Serve with lime wedges.
Nutritional Information
Per serving: (2 tacos)
Calories: 550Carbohydrates: 85g
