Bean Tacos with Green Chili Mango Salsa

Bean Tacos with Green Chili Mango Salsa

This vegan bean, one tray tacos take less than 30 minutes and are served with the most delicious, zingy-est green chili mango salsa!

  • PREP TIME 5 minutes
  • COOK TIME 25 minutes
  • SERVINGS 2 people


  • Taco Filling
  • 1 can Beans (of your choice)
  • 2 Bell Peppers (color of your choice)
  • 1/4 tsp Garlic Powder
  • 1 tsp Ground Cumin
  • 1 tsp Ground Chilli Powder
  • 1/2 tsp Ground Coriander
  • 1 tsp Smoked Paprika
  • salt and pepper (to taste)
  • 1-2 tbsp olive oil
  • 1 White Onion
  • Mango Salsa
  • La Via Green Chili Sauce (Hot or Medium to Taste)
  • 1 Ripe Mango
  • 1 tbsp Fresh Lime Juice
  • 2 tbsp Fresh Coriander (finely chopped)

Other toppings

  • Soy/Coconut Yoghurt
  • Fresh Coriander
  • Tortillas

These vegan bean tacos only take one tray and are served with the most delicious, zingiest green chili mango salsa!


  1. Preheat the oven to 180°C.
  2. Slice the bell peppers into strips and place in a large bowl. Drain and rinse the beans and place them in the bowl with the peppers. Add the olive oil and spices and mix so everything is coated. Put the mixture on a flat baking tray on one half and spread out.
  3. Slice the onion into strips and place next to the pepper mixture. Bake for 20-25 minutes.
  4. To make the green chili mango salsa, finely dice the mango and coriander, then mix with the lime juice and La Via Green Chili Sauce. Taste and season if necessary.
  5. Pop the tortilla wraps into the oven for about 5 minutes to warm through, then load up with the bean and pepper mixture, onions, salsa and any other toppings you like.
  6. Serve immediately.

Jamaican Jerk Tacos with Roasted Green Chili Corn Salsa

Jamaican Jerk Black Bean Tacos with Roasted Green Chili Corn Salsa

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins

Jamaican Jerk Black Bean Tacos with Roasted Green Chili Corn Salsa. 25-minute Tacos, full of flavor. Vegan Soy-free Recipe. Can be gluten-free with gf tortillas or soft tacos. Summer Tacos

Course: Tacos
Cuisine: fusion
Servings: 4


  • Jamaican Jerk Black Beans: 30 oz can black beans or about 3 cups cooked
  • 1 tsp oil
  • 1/2 red onion finely chopped
  • 1.5 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • ½ tsp salt depends on if the beans were salted
  • 1 tsp paprika
  • ½ to ¾ tsp cayenne or use habanero
  • ¼ to ½ tsp black pepper
  • a good dash of cinnamon nutmeg and allspice.
  • 1 tsp or more lime juice
  • 3 tbsp water
  • ¼ tsp sugar or another sweetener
  • Roasted Corn Salsa
  • La Via Green Chili Sauce (Hot or Medium to Taste)
  • 1.5 cups of corn kernels or 2 ears of corn
  • 1/2 red onion finely chopped
  • 1/4 cup cilantro chopped
  • salt pepper, cayenne and lime juice to taste

Other Additions:

  • Avocado
  • salt pepper, lime juice
  • US Customary – Metric


  1. Jamaican Jerk Black Beans: Drain the black beans, wash, drain and set aside. Heat oil in a skillet over medium heat… Add onions and cook until translucent. 4 to 5 mins.
  2. Add the beans, spices, herbs, and water and mix well. At this point, you can add in some chopped veggies. Partially cover and simmer for 10 minutes. Stir occasionally. Taste and adjust salt and heat.
  3. Roast the corn: Grill the ears of corn over a grill or gas flame until grilled to preference. Cut the kernels off the cob and use. Or Add frozen corn kernels to a heavy bottom skillet over high heat. Cook until most of the kernels have browned. Stir occasionally. 6 to 8 minutes
  4. Add the cooled corn to a bowl with the onions and cilantro. Add La Via Green Chili Sauce, salt, pepper, cayenne and a dash of lime to taste.
  5. Make the tacos: Heat the tortillas over a direct flame to crisp some of the edges. Add a good helping of the black beans, roasted corn salsa, some avocado and a dash of lime.
  6. Serve!

Recipe Notes
With pre-made Jamaican jerk seasoning: Start with 1.5 Tbsp seasoning + 1 tsp garlic instead of all the dry spices. Add La Via Green Chili Sauce to the beans and simmer for a few( 7 to 8) minutes.

Loaded Black Bean Tofu Tacos with Green Chili 

Loaded Black Bean Tofu Tacos with Green Chili

Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins

These flavorful tacos are loaded with black beans, tofu, vegan green chili, veggies, lettuce, avocado, tomatoes, and vegan sour cream! They’re protein-packed, made with whole ingredients and crowd-pleasing!

Course: Main Dish, Tacos
Cuisine: Gluten-Free, Mexican, Vegan
Keyword: vegan taco recipe, vegan tacos, vegan tofu recipe
Servings: 10 tacos
Calories: 210 kcal

For the Filling:

  • 1 red bell pepper , finely diced
  • 1 green bell pepper , finely diced
  • 1 cup canned black beans , washed well (or cooked fro scratch)
  • 7 oz. firm tofu
  • 1-2 teasp cooking oil
  • 1 cup Savory Sun-Dried Tomato Walnut Crumble

For the Vegan Sour Cream:

  • 1 cup raw cashews , soaked for 2 hours (if not using powerful blender)
  • 2 teasp apple cider vinegar
  • 3 teasp fresh lemon juice
  • 1/4 teasp salt
  • 7-8 tbsp water
  • For the Tacos:
  • 10 hard taco shells
  • lettuce , chopped tomatoes, finely diced avocado , mashed and seasoned with salt
    fresh cilantro or chives , chopped (optional)
  • hot sauce or salsa


To Prepare the Filling:

  1. Remove as much water as you can from the firm tofu using paper towels to firmly press and soak up the water.
  2. Heat cooking oil in a non-stick pan on medium heat.
  3. Using your hands, crumble the tofu into the heated pan. Saute on medium-high heat, mixing frequently, until all of the water from the tofu is released and burned off, and the tofu just starts to turn golden in color.
  4. Meanwhile, prepare the Vegan Sour Cream below to save time. Turn the heat down to medium. Add in the diced red and green bell peppers and cook along with the tofu until the bell pepper is tender.
  5. Add in the black beans and prepared Savory Sun-Dried Tomato Walnut Crumble. Mix well, season with salt to taste, and cook for an additional 1-2 minutes.
  6. Set aside.

To Prepare the Vegan Sour Cream:

  1. Add all the ingredients listed under Vegan Sour Cream above into a blender (I used a powerful blender such as a Vitamix).
  2. Blend on high until the contents are completely creamy and no chunks remain. Feel free to adjust the flavor if necessary with salt and/or lemon juice.
  3. Pour the prepared Vegan Sour Cream into a bowl and place in the fridge to cool until ready to use.

To Prepare the Tacos:

  1. Bake or Microwave the hard taco shells for a short time to slightly heat and cook them (~30-60 sec in the microwave).
  2. For each taco shell, place a layer of the filling at the bottom, top with some chopped lettuce, followed by a layer of mashed avocado, and diced tomatoes. Drizzle on some of the cooled prepared Vegan Sour Cream. Top with your favorite salsa or hot sauce!

Recipe Notes

  • Tips to Prep Ahead – Make the Savory Walnut Sun-Dried Tomato Crumble and Vegan Sour Cream ahead of time and store in the fridge. You can also take it one step further and prepare the entire filling ahead of time as well.


Spicy Portobello & Squash Tacos

Insanely saucy and delicious portobello mushroom and butternut squash tacos. Hearty, healthy, and ready in less than 30 minutes. The perfect plant-based, gluten-free lunch or dinner
Author: Minimalist Baker
10 minutes
20 minutes
30 minutes
Category: Entree
Cuisine: Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly 1 Month (see notes)
Does it keep? 1 Week
US Customary – Metric
2 cups cubed butternut squash
1 Tbsp grape seed or melted coconut oil
1 pinch each sea salt, ground cinnamon, chili powder, and cumin
1 cup cooked black beans (optional // warmed on the stovetop)
1 Tbsp grape seed oil, avocado oil, or coconut oil
1/4 cup diced white onion
3 cloves garlic, minced (3 cloves yield ~1 1/2 Tbsp)
1 15-ounce can tomato sauce*
1 whole chipotle pepper in adobo sauce (plus 1 tsp adobo sauce as original recipe is written // more or less to taste)
1/2 cup water
1/4 tsp each cumin + chili powder
1-2 Tbsp coconut sugar (or sub maple syrup)
4-5 large portobello mushrooms (stems removed and cut into 1/2-inch slices)
1 Tbsp grape seed or melted coconut oil
6-8 whole white or yellow corn tacos (warmed in the oven // or microwave wrapped in a damp towel)
fresh chopped cilantro (optional)
fresh chopped red onion (optional)

Preheat oven to 375 degrees F (190 C). Add cubed butternut squash to a baking sheet and drizzle with oil, and add the spices. Toss to combine, then bake for 15-20 minutes, or until tender.
In the meantime, prepare sauce. Heat large skillet over medium heat. Once hot, add oil, onion, and garlic. Cook, stirring frequently, until soft and slightly browned and translucent – about 4-5 minutes.
Turn heat to low and add tomato sauce, diced chipotle pepper, adobo sauce, water, cumin, chili powder, and coconut sugar. Stir to combine and simmer for 5 minutes.

Transfer sauce to a blender and blend well for a completely smooth sauce. Taste and adjust seasonings as needed, adding more adobo sauce for heat, water to thin, or coconut sugar for sweetness. Set aside.
Once the butternut squash is nearly done roasting, heat a large skillet over medium-high heat. Once hot, add 1 Tbsp oil (amount as original recipe is written // adjust if altering batch size) and portobello mushrooms. Sauté for 3-4 minutes, or until softened and browned. Then add 1/4 cup (~60 g) of the Adobo Sauce (amount as original recipe is written // adjust if altering batch size). Sir to combine and cook for 2-3 minutes more. Then remove from heat and set aside.

If adding beans: Add cooked butternut squash to a mixing bowl along with black beans (that have been warmed on the stovetop or microwave) and 1/4 cup (~60 g) of the Adobo Sauce (amount as original recipe is written // adjust if altering batch size). Stir to combine and set aside.

Warm tortillas in the still-warm oven to 2-3 minutes, or wrap in a damp towel and microwave for 45 seconds to soften.
Divide toppings between warmed tortillas and garnish with additional sauce (you’ll have leftovers*), diced red onion, and fresh cilantro (optional). Tacos are best when fresh – especially mushrooms. Fillings will keep in the refrigerator for 2-3 days, and sauce will keep in the refrigerator up to 1 week or in the freezer for 1 month (see notes for other uses).
*Tomato sauce can be found at nearly every market, and is a blend of tomato purée with spices, such as salt, pepper, and garlic powder. However, if you can’t find it, just sub tomato purée and add more salt, pepper and a bit of garlic powder.
*Leftover Adobo Sauce can be stored in the refrigerator up to 1 week or in the freezer for 1 month. It’s excellent as a sauce for tacos, or enchiladas, such as my Panko Baked Avocado Tacos, Spicy Plantain Black Bean Tacos, or Quinoa Taco Meat.
*Nutrition information is a rough estimate calculated with all of the sauce and with black beans.

Delicious Four Bean, Quinoa Tacos

Four Bean, Quinoa, & Veggie Tacos
Prep Time
15 mins
Total Time
15 mins

These tacos are all about fresh flavors! Minimal cooking, tons of veggies, and the perfect healthy tacos or salad to take for a potluck, picnic, BBQ, or weeknight dinner!

Course: Main Course, Salad
Cuisine: Mexican
Servings: 14 tacos
Calories: 163 kcal
Author: Anjali Lalani
2 cups cooked beans , equal amounts of garbanzo beans, kidney beans, pinto beans, & black beans – see notes below
2 cups cooked quinoa , red or white
3/4 cup red bell pepper , finely diced
1/2 cup green bell pepper , finely diced
1/2 cup orange bell pepper , finely diced
3/4 cup cherry tomatoes , quartered (or halved depending on the size)
1/2 cup green onions , chopped
1/4 cup cilantro , finely chopped
3/4 cup baby spinach leaves , finely chopped
1 1/2 tbsp. lemon juice , fresh
1/4 – 1/2 teasp salt
2 avocados , thinly sliced lengthwise
freshly ground black pepper
hot sauce , my favorite is Cholula
14 corn tortillas , or flour tortillas if you prefer, omit for salad option
In a large mixing bowl, combine the cooked mixed beans, cooked quinoa, red bell peppers, green bell peppers, orange bell peppers, cherry tomatoes, onions, cilantro, and spinach.
Toss with fresh lemon juice and salt. Add freshly ground black pepper to taste.
You can serve this dish as a salad or prepare tacos. Follow directions accordingly.
To Prepare Salad:
Top with some sliced avocado and your favorite hot sauce!
To Prepare Tacos:
Lightly grill both sides of the corn tortilla on a pan using your favorite vegan butter (such as earth balance).
Spoon the prepared mixture along the center of the tortilla. Top with sliced avocado and your favorite hot sauce (such as Cholula)!
Recipe Notes
If you don’t prefer to cook your own beans, you can easily use canned cooked beans, just be sure to wash them prior to using.

To Cook the Beans:

Soak the dry beans (black, pinto, garbanzo, & kidney) in a large mixing bowl with water overnight. The beans will soak up some of the water, so be sure to add plenty.
Drain the beans, discard the soak water, and rinse with fresh, cool water.
Cover the beans with fresh water (just enough to cover them) once more and cook in a pressure cooker.When the steam begins to hiss out of the cooker, reduce the heat to low-medium just enough to maintain a very weak whistle. Cook for an additional 2-3 minutes.Turn off the heat and let the pressure cooker sit until it is safe to open.

Crispy Cauliflower Tacos with Slaw & Avocado Cream

Crispy Cauliflower Tacos with Slaw & Avocado Cream
These vegan, gluten-free crispy cauliflower tacos with slaw & avocado cream are the perfect balance of crunchy, tender, and juicy. Bite-size cauliflower florets are coated in an almond milk and brown rice flour batter, tossed in a mixture of coarsely ground oats + flavorful spices, and baked in the oven until they’re crisp and golden. The crispy cauliflower bites get nestled in warm corn tortillas, topped with a tangy purple cabbage slaw, and drizzled with avocado cream. The final touch is a splash of fresh lime juice, and then it’s time to bite, savor, and repeat.

Course Entrée, Main, Tacos
Cuisine Gluten-Free, plant-based, Vegan
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 Tacos
Author Ashley
For the Crispy Cauliflower
1 small head of cauliflower or 1/2 a large head of cauliflower, cut into bite-size florets
1 cup gluten-free rolled oats
2 tablespoons chopped fresh cilantro
2 teaspoons chili powder
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon ground turmeric (optional)
1/8 teaspoon cayenne pepper
1 teaspoon fine grain sea salt
1 1/4 cup plain, unsweetened almond milk
3/4 cup brown rice flour
1 tablespoon fresh lime juice
For the Cabbage Slaw
2 cups thinly sliced purple cabbage
1/4 cup fresh lime juice
1 tablespoon apple cider vinegar
1/2 tablespoon agave nectar or other liquid sweetener
1/4 teaspoon fine grain sea salt
For the Avocado Cream
1 avocado
1/4 cup cilantro leaves
2 tablespoons fresh lime juice
1/4 teaspoon fine grain sea salt
For Serving
12 small soft corn tortillas
Lime wedges
Cilantro leaves

To Make the Crispy Cauliflower
Preheat oven to 400 degrees Fahrenheit.
Add the rolled oats to a food processor. Pulse 75-80 times or until a coarse meal forms. You don’t want the oats to be a fine flour, but rather a texture similar to panko bread crumbs. Transfer the oats to a large, shallow bowl or dish. Add in the cilantro, chili powder, paprika, cumin, garlic powder, turmeric, cayenne pepper, and sea salt. Gently mix to incorporate spices.
Add the almond milk, brown rice flour, and lime juice to a large bowl and whisk until smooth.
Place about a handful of cauliflower florets into the almond milk batter, toss to coat, shake off excess batter, and transfer to the oat and spice mixture. Toss the pieces until coated and transfer to a large baking sheet lined with parchment paper. Repeat with the remainder of the cauliflower.
Bake the cauliflower for 25-30 minutes or until crispy and golden, tossing halfway through baking.
Remove from oven and let cool slightly.
To Make the Cabbage Slaw
While the cauliflower is baking, make the cabbage slaw by adding the purple cabbage, lime juice, apple cider vinegar, agave nectar, and salt to a small bowl. Toss to coat and let rest, stirring occasionally.
To Make the Avocado Cream
Add the flesh of the avocado, lime juice, cilantro leaves, and salt to a food processor. Process for 3-4 minutes or until smooth and resembling a texture similar to mayo. You can either dollop the tacos with the cream or transfer it to a ziploc bag, snip off a corner, and pipe the cream across the tacos.
To Assemble the Tacos
Heat each corn tortilla in a small skillet over medium heat for 20-30 seconds on each side. Fill with 3-4 pieces of the cauliflower, top with a small handful of cabbage slaw, and drizzle with avocado cream. Garnish with cilantro leaves and serve with lime wedges.*
Refrigerate leftovers.
Recipe Notes
*I strongly recommend spritzing each taco with a splash of fresh lime juice. It helps pull all of the flavors together and adds brightness.

Tofu Tikka Masala Tacos

This gluten-free, easy, vegan indian taco recipe is packed with delicious Indian flavors with a little street-style taco flair!

  • Course: Main Dish, Tacos, Tofu
  • Cuisine: Gluten-Free, Indian, Mexican, Vegan
  • Servings: 8 tacos
  • Calories: 145 kcal


  • 8 corn tortillas2 1/2 cup bell peppers , thinly sliced and halved (combination of green, red, yellow, & orange peppers)
  • 1 1/2 cup red onions , thinly sliced and quartered
  • 2 1/2 teasp Spicemode Tikka Seasoning
  • 1/4 teasp salt
  • 2 teasp cooking oil
  • fresh cilantro , finely chopped (for garnish)

For the Tofu:

  • 7 oz. Firm Tofu , half of a 14-oz block
  • 1 tbsp Spicemode Tikka Seasoning
  • 1 tbsp corn starch

For the Chilifire Crema:

  • 1 cup raw cashews , soaked for 3-4 hours if not using powerful blender
  • 1/2 cup + 2 tbsp water
  • 2 teasp Spicemode Chilifire Seasoning
  • 5 teasp fresh lemon juice
  • 1 1/2 teasp apple cider vinegar
  • 1/2 teasp salt

To Prepare the Tofu:
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Cut the block of tofu into 1/2-3/4″ cubes.

Toss the tofu cubes with 1 tbsp Spicemode Tikka Seasoning. Next toss the seasoned tofu cubes with 1 tbsp corn starch (this step works best if you use your hands).

Arrange the seasoned tofu cubes in a single layer on the lined baking sheet. Bake for 20-25 minutes until crispy. Continue onto prepping the rest of the recipe while tofu bakes to save time.
Remove from oven and set aside.

To Prepare the Chilifire Crema:
Place all the ingredients listed above for ‘Chilifire Crema’ in a high power blender (such as a vitamix) If you’re using a non-high power blender, it’ll still work well but just be sure that the cashews have been soaking for 3-4 hours to ensure a creamy sauce.

Blend until completely smooth. Adjust the amount of salt, lemon juice, or Spicemode Chilifire Seasoning if needed. Place in the fridge to cool completely until you’re ready to serve the tacos.

To Prepare the Tacos:
Heat 2 teasp cooking oil in large non-stick pan on medium-high heat.
Add the sliced red onions and bell peppers and saute on medium-high heat, mixing frequently, until cooked and slightly charred.

At this point, the tofu should be done (if not, turn heat off the pan and wait).
Once the tofu is baked and crispy, remove from the oven and add it to the sauteed onion and pepper mixture.

Combine and saute together on medium heat for 1-2 minutes. Adjust the amount of salt if needed.
Grill corn tortilla on both sides. Add a generous layer of the tofu-onion-pepper mixture in the center, followed by the cooled creamy Chilifire Crema. Garnish with some freshly chopped cilantro and serve!

Recipe Notes
Prep-Ahead Tip – make the tofu-onion-pepper mixture and chilifire crema and store in the fridge. Once you’re ready to serve, simply heat up the filling, grill some corn tortilla, and assemble.

To make this dish in 30 minutes, you’ll need to multi-task as indicated above. While the tofu is baking, prepare the chilifire crema and filling mixture.

Instant Vegan Tacos

Instant Vegan Tacos
Healthy and delicious 5-minute easy vegan taco recipe. Satisfying, delicious, quick tacos, loaded with healthy fillings that you can easily customize.

  • Course Main Course
  • Cuisine Mexican
  • Prep Time 5 minutes
  • Cook Time 5 minutes
  • Total Time 10 minutes
  • Servings 4


  • 4 whole wheat tortillas
  • 1 grilled corn on the cob, husked or canned corn equivalent
  • 1 cup or 170 grams cooked black beans
  • 1 avocado, sliced
  • 3/4 cup or 120 grams quartered cherry tomatoes
  • 1/2 red onion, chopped
  • 2 tablespoons fresh chopped parsley
  • 1 teaspoon ground cumin
  • 4 lime wedges
  • salt and freshly ground black pepper to taste
  • La Via Vegan Green Chili. Your choice hot or medium, to taste

Assemble your tacos: Distribute corn, black beans, avocado slices, quartered cherry tomatoes, chopped onion and parsley among tortillas. Season with ground cumin, lime juice, salt and freshly ground black pepper. Drizzle with La Via Vegan Green Chili sauce. Enjoy!

The Original Recipe:
We originally found this recipe on: