A vibrant medley of fresh mushrooms, crisp bell peppers, onions, beans, and crumbled queso fresco is cradled inside a charred tortilla in this easy 30-minute vegetarian tacos recipe!
Why this recipe works
There are so many different ways to make vegetarian tacos, from black bean tacos to chickpeas, tofu, and sweet potato bases. Today, the mixture consists of hearty cannellini and black beans along with nutrient-packed veggies to create a colorful plant-based filling that’s both satisfying and flavorful.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BEANS – White cannellini beans and black beans are used here. You can easily substitute with your favorite type of bean. Drain and rinse your beans to reduce sodium intake.
VEGGIES – Bell pepper, red onion, and garlic add lots of flavor, texture, and pops of color. Feel free to toss in diced tomatoes, avocado, jalapenos, or even swap the raw onion with pickled onions. The sky is the limit!
TORTILLAS – You can use either flour or corn tortillas.
How to Make Vegetarian Tacos
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Heat olive oil in a skillet over medium-high heat until shimmering. Add minced garlic and stir, cooking for one minute.
- Add sliced mushrooms and season with garlic salt. Cook, stirring occasionally, for 2-3 minutes until browned and tender.
- If you like your taco shells toasted or warmed, do that now.
- To assemble tacos, place a taco shell on the work surface and add some white and black beans. We like to smash them with a fork.
- Add a layer of cooked mushrooms, red bell pepper, red onion, and crumbled cheese. Top with a few whole white and black beans, and finish with a little cilantro.
- Optionally drizzle with your favorite sauce.
Frequently Asked Questions & Expert Tips
Store the leftover filling mixture in an air-tight container kept in the refrigerator for 3-4 days. When ready to eat, optionally toast or warm your tortillas and pile the mixture on top. The mushrooms can be enjoyed warm or cold, it’s not necessary to reheat them unless you want to.
There are so many options when it comes to sauces to add on top of your vegetarian tacos. I always recommend a drizzle of either salsa verde, restaurant style salsa, or tomatillo onion avocado salsa but a creamy cilantro sauce or classic hot sauce does the trick as well!
Serving Suggestions
Serve vegetarian tacos with a wedge of lime, a side of rice, or a fresh dinner salad. There are endless ways to customize your tacos. Try adding other veggies such as shredded cabbage, sliced avocado, pickled or fresh jalapenos, julienned carrots, and tomatoes to name a few. Drizzle with your favorite sauce and devour!
More Vegetarian Recipes
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Vegetarian Tacos
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 Tablespoon olive oil
- 1 Tablespoon minced garlic
- 8 ounces baby Bella mushrooms sliced, or white button mushrooms
- 2 teaspoons garlic salt
- 1 cup white cannellini beans drained and rinsed
- 1 cup black beans drained and rinsed
- ½ cup red bell pepper julienned
- ½ cup red onion sliced
- ¾ cup queso fresco cheese crumbled
- handful of cilantro chopped
- 8 tortillas taco sized, flour or corn
Things You’ll Need
Before You Begin
- White cannellini beans and black beans are used here. You can easily substitute with your favorite type of bean.
- There are endless ways to customize your tacos. Try adding other veggies such as shredded cabbage, sliced avocado, pickled or fresh jalapenos, julienned carrots, and tomatoes to name a few.
Instructions
- Heat olive oil in a skillet over medium-high heat until shimmering. Add minced garlic and stir, cooking for one minute.
- Add sliced mushrooms and season with garlic salt. Cook, stirring occasionally, for 2-3 minutes until browned and tender.
- If you like your taco shells toasted or warmed, do that now.
- To assemble tacos, place a taco shell on the work surface and add some white and black beans. We like to smash them with a fork.
- Add a layer of cooked mushrooms, red bell pepper, red onion, and crumbled cheese. Top with a few whole white and black beans, finish with a little cilantro.
- Optionally drizzle with your favorite sauce.
Expert Tips & FAQs
- Store leftover filling mixture in an air-tight container kept in the refrigerator for 3-4 days. When ready to eat, optionally toast or warm your tortillas and pile the mixture on top. The mushrooms can be enjoyed warm or cold, it’s not necessary to reheat them unless you want to.
Nutrition
Chef Antoine Davis
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