Whether you’re a newbie to the vegan game or a plant-based O.G., you can make Taco Tuesday the tastiest day of the week! This dish is fun, flavorful, and healthy with fresh salsa, guacamole, and cilantro rice.
Together these ingredients make a dynamite dish, but they can also be incorporated into other meals and snacks like quesadillas, burritos, nachos—you name it! Listed below, you will find each component of these mouth-watering tacos that can be prepped ahead of time. Served with salty tortilla chips or even an ice-cold margarita, these tacos are a surefire way to enjoy a weekday fiesta!
- 1/4 tsp. Onion Powder
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Red Pepper Flakes
- 1/2 tsp. Paprika
- 1/2 tsp. Sea Salt
- 1/2 tsp. Black Pepper
- 1/2 tsp. Oregano
- 1.5 tsp. Chili Powder
- 1.5 tsp. Cumin
- 1/4 cup Water
- 1 package (11 oz.) Ground beef alternative
- 2 Tbsp. Olive Oil
- Add the olive oil and 1 package of vegan ground meat alternative to a saucepan on medium heat.
- Use a spatula to gently break apart the crumbles to heat evenly.
- Add the Taco Seasoning to the saucepan.
- Stir in the water until the Taco Seasoning is distributed evenly.
- Heat until most of the water has cooked off.
- Set to Low Heat until ready to serve.
- *The dry taco seasoning can be prepped ahead of time and stored in an airtight container
- 1 cup diced tomatoes
- 1/4 cup diced red onion
- 1/2 Tbsp. minced cilantro
- Dice your tomatoes and place into a medium sized bowl.
- Dice your onions and add to the tomatoes.
- Mince fresh cilantro and stir into the tomatoes and onions.
- *This can be made ahead of time and stored in the refrigerator
- 2-3 ripe Avocados
- 1/4 cup Diced onions
- 1/2 tsp. Fresh Lime juice
- Sea salt (to taste)
- Black Pepper (to taste)
- Carefully cut your avocados in half, and remove the pit.
- Scoop out the flesh with a spoon.
- Mash the avocados, leaving some pieces for texture.
- Dice your onions and add them to the bowl.
- Add the lime juice (lemon juice can also be used).
- Add sea salt and black pepper to taste, and mix thoroughly.
- To add some heat, add jalapeno peppers or a splash of hot sauce
- *Prepare close to serving time
- 1 cup White or Brown rice
- 2 cups Water
- 1 Tbsp Minced Cilantro
- Sea Salt (to taste)
- Bring 2 cups of water to a boil.
- Add rice to the water, and let boil for 1 minute
- Lower heat and cover tightly with a lid.
- Cook rice until light and fluffy.
- Add the cilantro and salt.
- *Rice can be prepared ahead of time and stored in the refrigerator.
- *Rice is cooked properly when you can put a fork in the middle of the pot and it stands upright.
- 1 Tbsp. Olive oil
- 2 Tbsp, Water
- 1 cup Black Beans (1 can or 1 cup dry and presoaked)
- 1/4 tsp. Sea salt
- 1/8 tsp. Black Pepper
- 1/8 tsp. Garlic Powder
- Add 1 Tbsp. of olive oil to a saucepan on medium heat.
- Add the black beans to the pan, with the water.
- Mix in the sea salt, black pepper, and garlic powder.
- Simmer until heated thoroughly.
- Leave on low heat until ready to serve.
- *Black beans can be prepared ahead of time and stored in the refrigerator
Putting It All Together…
Once you have your components prepped and heating (or re-heating), put your taco shells in a 350 degree oven for 5-10 minutes to make them warm and crunchy. If you’re using soft taco shells, they will need less time to warm up. My favorite way to put together a taco fiesta is to set out all of the components in separate bowls, and letting my fellow diners put together their own versions of a perfect taco.
Want something different? Try lining an oven safe bowl with a large tortilla and baking it until it’s crispy. Fill it up with the awesomeness listed above for a filling, fun Chipotle-esque burrito bowl. For an appetizer or snack, try making a bean dip with guacamole, salsa, beans, and cheese and serve with warm tortilla chips. Want a quesadilla? Fill one side of a large tortilla with the seasoned vegan meat filling, beans, and cheese. Fold the other side on top of the filling to create a quesadilla, and warm it up in a skillet until the cheese melts and the tortilla is golden brown. Serve it up with fresh salsa, guac, and cilantro rice for a homemade quesadilla that will rival all others!
How about something you can wrap up and take with you? Wrap everything in a large tortilla and you have a burrito that’s healthier and fresher than anything you could go buy. Nacho time? Preheat your oven to 350 degrees. Spread out tortilla chips on a baking sheet, and put the seasoned vegan meat and/or beans and cheese on top. Bake for 10 minutes or until the cheese melts into bubbly deliciousness. Serve these bad boys up with some guac and salsa, and you have nachos that beat even the best restaurants out there. Try the taco seasoning on some Beyond Meat Grilled Chicken Strips or stir it into some Tofutti Better Than Sour Cream to add flavor to any meal. For a light lunch or dinner, try the cilantro rice with beans and salsa for a light and fresh take on good old rice ‘n beans.
There are so many options to make Taco Tuesday one of the best nights of the week! I want to see your favorite Mexican plant-based meals! If you try out these recipes or create your own, post a pic on Instagram (shout out @worldofvegan so we’re sure to see it!) and use the tag #vegantacofiesta, so vegheads from all over the world can check out what’s on your plate.
Cover photo from Canva.com.