Tag Archives: Vegan Tacos


These tacos are perfect for your next meatless Monday or taco Tuesday, as these tacos can literally can be made in under 30 minutes, making them an easy weeknight dinner.

The roasted sweet potatoes, black beans, and slaw will all last in the fridge for a good two-three days so you can heat up the sweet potatoes and black beans and assemble the tacos as you’re ready to eat them.



  • 1 large sweet potato, peeled and diced into 1 inch pieces
  • 1 tablespoon of olive oil
  • Salt and pepper to taste
  • 1 (15oz) can of black beans, warmed up
  • white corn tortillas


  • ½ bag (~8 ounces) of shredded cabbage/ coleslaw (broccoli slaw would also work well)
  • ½ cup of chopped cilantro
  • juice of 1 lime
  • ¼ cup of coconut oil, melted
  • 2 tablespoons of agave
  • 1 teaspoon of cumin
  • 2 tablespoons of white whine vinegar (or apple cider vinegar)

Avocado Sauce:

  • ½ cup of nondairy sour cream
  • 1 avocado, pitted and skinned
  • small handful of chopped cilantro
  • 1 tablespoon of lime juice
  • Salt and pepper to taste
  • Optional for garnish: extra cilantro
  • Sriracha


  1. Pre-heat oven to 375 degrees F.
  2. In a bowl, toss the sweet potatoes with the olive oil and some salt and pepper to taste.
  3. On a prepared baking sheet, evenly spread out the diced sweet potatoes and put them in the pre-heated oven to roast for 20 minutes.
  4. While they roast, prepare the slaw: In a large bowl, melted coconut oil, lime juice, cumin, white wine vinegar, and agave are mixed together. Then the slaw is tossed in as well as the cilantro. Set aside.
  5. To prepare the avocado sauce: add Avocado, sour cream, cilantro, lime juice, salt and pepper are blended together in a food processor until the sauce is creamy smooth.
  6. Heat the black beans on the stove.
  7. Once the sweet potatoes are done roasting, the tacos can be assembled by topping a tortilla with the sweet potatoes, black beans, slaw, and the sauce.
  8. ENJOY!!

This recipe serves 8


Meatless Monday Meal Idea: Red Quinoa Tacos

Call up your amigos and celebrate Cinco de Mayo with this delicious, fun, festive and filling Mexican-inspired Meatless Monday Dish: Red Quinoa Tacos

Quinoa is high in protein and it makes a great filling for tacos. You can use crisp taco shells, or good-quality corn tortillas if you prefer soft tacos. Serve with fresh corn on the cob and a colorful tossed salad for an easy meal.

Serves: 6 (2 tacos per serving)
Gluten-Free, Dairy-Free, Egg-Free (Vegan)

3/4 cup quinoa (any variety, though this looks nice with red quinoa), rinsed
1 tablespoon olive oil
1 medium onion, finely chopped
1 small red or green bell pepper, finely diced
2 cloves garlic, minced
1 or 2 fresh hot chile peppers, seeded and minced,
or 4-ounce can mild green chilies
3/4 cup canned or fresh tomato puree
2 teaspoons good-quality chili powder
1 teaspoon ground cumin
Salt and freshly ground pepper to taste
12 Gluten-free taco shells or corn tortillas

Garnishes(use any or all):
Shredded lettuce
Diced tomatoes
1/2 cup sliced black olives
Bottled salsa or picante sauce, or bottled tomatillo sauce (salsa verde)

Combine the quinoa with 1 1/2 cups of water in a small saucepan. Bring to a boil, then cover and simmer gently for 15 minutes, or until the water is absorbed.

While the quinoa cooks, heat the oil in a large skillet. Sauté the onion over medium heat until translucent. Add the diced bell pepper, garlic, and optional fresh chile pepper, and sauté until all are golden, about 5 minutes.

When the quinoa is done, transfer it to the skillet and add the tomato puree, and chili powder, and cumin. Cook, stirring, until the mixture is well blended. Season with salt and pepper, remove from the heat, and cover, or transfer to a serving dish.

Place the taco shells on a platter. Prepare the garnishes and place each in separate bowls.

Line each taco shell with a handful of shredded lettuce, followed by a scoop of the quinoa mixture. Garnish the top with diced tomatoes, guacamole, black olives, and salsa or picante sauce. Enjoy!

You can also add black beans, or lentils to the quinoa for even more protein!

Recipe inspired by VegKitchen