Meet my new favorite tacos! These meatless tacos will please even the most adamant carnivores in your life. This vegetarian taco recipe features refried pinto beans, creamy avocado sauce, quick-pickled onions and fresh garnishes.
If you ask me, every great taco possesses the following qualities: something hearty (beans), something creamy (avocado), something crisp (shredded cabbage), something tangy (pickled onions and feta), and lots of fresh flavors. These tacos have those qualities in spades. These vegetarian tacos were inspired by an authentic Mexican taqueria in town, Bonito Michoacan. They offer one-dollar tacos on Fridays. I order beans and cheese on mine, then I load them up with my favorite condiments from their epic salsa and pickle bar. You can’t miss me—look for the girl with big hair and drippy-saucy tacos, dancing in her seat.
Taco Tips & Notes
These tacos are fun to make when you have good company in the kitchen. Just assign the individual components (they’re all so simple) and you’ll have dinner ready in no time. I also offered some shortcuts in the recipe notes, if you’re in a hurry. You could easily take these ingredients and turn them into a burrito or burrito bowl (just add rice) or quesadilla. They’re delicious in any form.
More Taco Recipes to Enjoy
Don’t miss the “Taco Party” menu in my cookbook (page 189). Those tacos are made with refried black beans, roasted mushrooms and poblano peppers, guacamole, and crisp kale slaw. Aren’t tacos the best? Here are more taco recipes on the blog, too. Please let me know how you like these tacos in the comments! Your comments keep me inspired.
Watch How to Make Vegetarian Tacos
Quick-pickled onions Creamy avocado dip Easy refried beans 8 corn tortillas
Recommended garnishes
Salsa verde Shredded green cabbage (for extra crunch) Crumbled Cotija or feta cheese Chopped fresh cilantro Lime wedges
Make it vegan: Skip the cheese. Make it quick: You could, theoretically, substitute store-bought refried beans and guacamole for the avocado sauce. Or make the pickled onions and avocado dip in advance, so the tacos come together more quickly.
