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5-minute Easy Vegan Tacos

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

Vegan Tacos with Avocados, Corn and Black Beans in a Row

Let’s face it, sometimes we just don’t want to cook but want a delicious dinner that kind of cooks itself. That’s the case of these easy 5-minute vegan tacos.

No fuzz at all, just pre-made whole wheat tortillas (I keep them in the freezer for situations like this and then just microwave), black beans, corn (canned or grilled), avocado slices, quartered cherry tomatoes, chopped onion, fresh parsley, a splash of lime juice and a drizzle of your favorite hot chili sauce.

There is barely anything easier than that. Most of the “work” is basically chopping onions, slicing avocado and quartering cherry tomatoes.

So, the rest is just assembling these gorgeous healthy tacos I can’t wait to make again.

Whether it’s a Taco Tuesday or just plain old taco night, why go to a restaurant if you can make delicious and healthy vegan tacos at home? Here is a proof that an impressive and mouthwatering meal doesn’t need to take hours of time.

It took me 5 minutes to make these beauties, which means that if you have all the ingredients in your pantry, you are 5 minutes away from taking your first bite of these delicious vegan tacos!

Vegan Tacos in a Row with Garnishes

Can Vegans Eat Tacos?

There is nothing wrong with non-vegan tacos, but there is definitely a way to make tacos vegan and healthy, too.

Focusing on whole grains, veggies and your favorite seasonings will do the trick. The result is satisfying, delicious, quick tacos, loaded with healthy fillings.

Adding plant-based protein like beans, tofu or tempeh taco meat (see a list of vegan protein options below).

What Are Vegan Tacos Made Of?

Another good thing about these tacos is that you can customize them as you want. Just stuff your whole wheat tortillas (or corn tortillas if you prefer) with pretty much anything you have on hand: think your favorite veggies, leftovers like roasted mushrooms, corn salsa or tofu, vegan (or non-vegan) cheese, etc.

Here are a few options.

Hand holding a Vegan Taco with Avocado, Corn and Black Beans

Vegan Taco Protein

Vegan Taco Toppings

  • Avocado/Guacomole;
  • Grilled corn;
  • Salsa/corn salsa;
  • Cabbage/vegan cabbage slaw;
  • Chopped tomatoes/fresh tomato salsa;
  • Lettuce;
  • Red onions/caramelized onions;
  • Bell peppers;
  • Mushrooms;
  • Olives;
  • Fruit like mango, pineapple,

Vegan Taco Garnishes:

  • Cilantro;
  • Parsley;
  • Limes;
  • Jalapenos;
  • Green onions;
  • Vegan yogurt;
  • Vegan cheddar cheese;
  • Hot sauce;
  • Salt and pepper.

Check these 25 mouthwatering vegan taco recipes for inspiration.

Vegan Taco on a Board Flatlay with Ganishes

How to Make Easy Vegan Tacos

For this recipe I used whole wheat tortillas that I made ahead from scratch and froze. 

You don’t have to do that but if you are going for a healthy option, non-processed food is always a good choice.

Otherwise, use whole wheat or corn tortillas from the store.

I used black beans, leftover grilled corn on the cob, sliced avocado, quartered cherry tomatoes, chopped onion and fresh parsley as fillings.

I seasoned these tacos with cumin, salt and freshly ground black pepper, lime juice and my favorite hot sauce, which you might not even heard of 🙂

It’s a Georgian hot sauce called Ajika, made of red peppers, garlic, fenugreek, coriander, dill and walnuts.

You can use your favorite veggies (or whatever is in season), add taco seasoning and any hot sauce of your choice. That’s it! Your 5-minute taco dinner is ready!

 

A Row of Tacos on A board Next to Garnishes

What To Serve With Vegan Tacos?

Here are a few side dishes that go great with vegan tacos:

Flat Vegan Tacos with Garnishes on a Board Next to a Bowl of Black Beans

Cook’s Tips

  • These vegan tacos are best consumed fresh but can be stored in the fridge for about 2 days. Better store the ingredients separately in airtight containers. Eat warm or cold.
  • Make them ahead by chopping all the ingredients that need to be chopped. That way you can assemble them right before serving that will save you time.

Recipe Variations

  • Use corn tortillas instead of whole wheat tortillas.
  • You can substitute guacamole for avocados, chipotle corn salsa or canned (frozen and thawed) corn for grilled corn and fresh tomato salsa for cherry tomatoes. If you are doing that, you won’t need extra red onions for toppings.
  • Add vegan protein from the options suggested above.
  • Customize your vegan tacos with your favorite veggies, leftovers like roasted mushrooms or tofu, vegan cheese, etc.

MAKE IT GLUTEN FREE: Be sure to use gluten-free corn or quinoa tortillas.

MAKE IT VEGETARIAN: Add crumbled feta or grated cheddar cheese.

MAKE IT QUICK: Prepare all the ingredients ahead of time and assemble before serving.

Check the recipe below and enjoy this Taco Tuesday (or whatever day of the week it is):

5-minute Easy Vegan Tacos Beauty Shot Image
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4.58 from 19 votes

5-minute Easy 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
Keyword healthy tacos, tacos recipe, vegan tacos
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
Calories 288kcal

Ingredients

  • 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
  • your favorite hot chili sauce, to taste

Instructions

  • 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 your favorite hot chili sauce. Enjoy!

Notes

Cook’s Tips

  • These vegan tacos are best consumed fresh but can be stored in the fridge for about 2 days. Better store the ingredients separately in airtight containers. Eat warm or cold.
  • Make them ahead by chopping all the ingredients that need to be chopped. That way you can assemble them right before serving that will save you time.

Recipe Variations

  • Use corn tortillas instead of whole wheat tortillas.
  • You can substitute guacamole for avocados, chipotle corn salsa or canned (frozen and thawed) corn for grilled corn and fresh tomato salsa for cherry tomatoes. If you are doing that, you won’t need extra red onions for toppings.
  • Add vegan protein from the options suggested above.
  • Customize your vegan tacos with your favorite veggies, leftovers like roasted mushrooms or tofu, vegan cheese, etc.
MAKE IT GLUTEN FREE: Be sure to use gluten-free corn or quinoa tortillas.
MAKE IT VEGETARIAN: Add crumbled feta or grated cheddar cheese.
MAKE IT QUICK: Prepare all the ingredients ahead of time and assemble before serving.

Nutrition

Calories: 288kcal | Carbohydrates: 41g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Sodium: 296mg | Potassium: 515mg | Fiber: 11g | Sugar: 4g | Vitamin A: 380IU | Vitamin C: 20.3mg | Calcium: 119mg | Iron: 3mg
Tried this recipe?Follow @happykitchen.rocks on Instagram and show me the recipes you are making from my blog using the hashtag #happykitchenrocks!

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Recipe Rating




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Kiwi @ Kiwi Recipes

Thursday 15th of October 2020

Being vegan always seemed over-complicated to me, but I feel like your recipes are so simple yet still actually have flavour!!! Loving your recipes!

Elena Szeliga

Thursday 15th of October 2020

Thank so much! It means a lot to me!

Radwa

Sunday 20th of September 2020

Tacos is my favourite! thanks for sharing this amazing recipe.

Elena Szeliga

Thursday 15th of October 2020

You are so welcome :)

Olivia Emily

Saturday 18th of April 2020

Wow, Amazing idea. and a very tasty recipe. Thanks

Elena Szeliga

Sunday 19th of April 2020

Glad you like it Olivia!

Neha

Monday 27th of May 2019

I can never have too many taco recipes in my life, and guess what it's Tuesday tomorrow,yay!!! Plus this one looks so quick and easy.

Elena Szeliga

Monday 27th of May 2019

I could eat tacos every day, honestly :) Thank you, Neha! Glad you like the recipe.

Jagruti Dhanecha

Monday 27th of May 2019

We love tacos and this vegan version looks so delicious, sharing your recipe with my daughter who is at the uni, as she prefers recipes that are quick and easy to whip up.

Elena Szeliga

Monday 27th of May 2019

That's perfect for students, too! Hope your daughter enjoys it. Thank you, Jagruti!

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About Elena Szeliga

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Elena Szeliga is the founder of Happy Kitchen.Rocks, where she shares delicious and healthy vegetarian and vegan food, from weeknight dinners to veganized classics and gourmet appetizers. Her recipes have been featured at Better Homes & Gardens, BuzzFeed, Country Living, The Kitchn and Reader’s Digest. Her mission is to help cook easy vegetarian and vegan meals with simple and fresh ingredients. Read more about Elena.

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