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These amazing, almost-instant vegan tacos make it from idea to plate in less than 15 minutes. You can’t place a delivery order faster than that! And the result are satisfying vegan black bean tacos with a rich, saucy filling. The filling gets its velvety texture from prepared corn and poblano chowder; you could use left over from a batch of homemade if you have it, but store-bought or canned will also work (though you’ll need to check labels carefully if you want to keep the recipe vegan as many pre-made versions contain dairy).
One you’ve got your basics in place, you can top with your favorite salsa, hot sauce, or anything else you like. We suggest a slice of avocado, but if you don’t have a perfectly ripe one on the counter it’s far from essential. Vegan queso fresco can be purchased or you can make a DIY batch to keep in the fridge.
Vegan Black Bean Tacos
Bring chowder and sun-dried tomatoes to a boil in medium saucepan over medium-high heat; simmer 2 minutes. Stir in beans, reduce heat to medium-low, and simmer 5 to 8 minutes, or until slightly thickened.
Toss avocado with lime juice in small bowl.
Fill each tortilla with 1⁄3 cup bean mixture and 2 Tbs. queso fresco; top with red cabbage and avocado slices. Serve with lime wedges.
- Calories 246
- Carbohydrate Content 34 g
- Cholesterol Content 11 mg
- Fat Content 9 g
- Fiber Content 4 g
- Protein Content 9 g
- Saturated Fat Content 4 g
- Sodium Content 500 mg
- Sugar Content 4 g