A versatile crowd-pleaser perfect for meal prep and beyond.
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Have you tried the rich flavors of Mexican-style tacos?
Back in the day, our weekend grills always had a healthy portion of carne asada paired with the rustic charm of corn tortillas stuffed with fresh onions, cilantro, and salsa that made everyone’s eyes water.
Having never enjoyed meat all that much myself, I’d stuff mine with beans and rice and all the other toppings. Sometimes I’d throw some fajita veggies in there, too, and fiery salsa was a must.
Stuffed plant-based Mexican tacos — does it get any better than that? These authentic, delicious tacos are both versatile and crowd-pleasing — the possibilities and toppings are quite endless.
And did I mention they’re packed with health benefits too?
Eat with intention, live with purpose
- Beans: Rich in protein and fiber, they aid with digestion, reduce cholesterol, and regulate blood sugar.
- Mexican rice: Tomatoes support heart health; onions boost immunity; and garlic is anti-inflammatory and antibacterial.
- Fresh guacamole: Full of heart-healthy fats and boosts nutrient absorption from other foods.
- Homemade red salsa: Packed with tomatoes rich in the antioxidant lycopene, it supports heart health and reduces the risk of disease.
- Pico de gallo: Bursting with vitamins from tomatoes, onions, and cilantro, supporting skin health and detoxification.
- Lime: Immune-boosting vitamin C.
- Cabbage: Cancer-fighting properties, rich in vitamins K and C.
Meal prep tips
This is one of my favorite recipes for meal prep. Preparing ingredients in larger quantities makes taco-making easier throughout the week but also sets you up for other Mexican dishes.
Beans
When preparing beans, I like to make a larger batch than required. Stored in an airtight container, they last about 5 days in the refrigerator.
Use leftover beans in other dishes, such as burritos, taco dip, and Mexican bowls.
Mexican rice
Mexican rice is versatile. It can be a filling, a side, or even the main star.
After using rice for your tacos, use it in burritos, bowls, or as a side with grilled veggies.
Extras
Mexican rice can be added to soups for heartiness, and beans can be mashed up and used as a spread or dip.
Before you begin
The quantities provided below are meant to offer a generous scoop of fillings and toppings. Tastes can vary, so feel free to adjust based on your preferences.
If you’re preparing for meal prep or want leftovers, make larger batches of beans and rice. They store well and can be easily incorporated into other meals.
Easy!
Additional topping ideas
- Thinly sliced radishes
- Chopped or sliced olives (green or black)
- Grilled corn
- Vegan cheese
- Pickled jalapeños
- Mango salsa
- Chopped lettuce
- Fresh diced onions
- Cilantro
Perfect pairings
Once you’ve crafted your ultimate taco, here are a few options to serve alongside it.
Drinks
- Horchata: A creamy rice-based drink with hints of cinnamon and vanilla.
- Watermelon juice: A chilled glass of pure watermelon juice not only quenches thirst but pairs beautifully with the spicy and savory taco fillings.
Sides
- Grilled corn: Simply grilled corn on the cob, lightly brushed with olive oil.
- Grilled veggies: Zucchini, bell peppers, and red onions, brushed lightly with olive oil and grilled to perfection. Season with a touch of salt and pepper.
- Roasted sweet potatoes: Cubes of sweet potatoes roasted with a drizzle of olive oil, a touch of cayenne, and a light drizzle of maple syrup.
In the kitchen tips
- Marinate onions: Soak chopped onions in lime juice for 15 minutes to mellow their bite.
- Lime-infused cabbage: Mix diced cabbage with lime juice and salt for added flavor and tenderness.
- Tortilla tip: Warm tortillas on a skillet, grill, or comal for a soft texture and char.
- Storage: Store everything separately in airtight containers. Press plastic wrap onto the guacamole before sealing to keep it fresh.
FAQ
Absolutely! Homemade salsa offers a fresh taste, but a good quality store-bought salsa can work just as well in a pinch.
Of course, simply omit it.
Yes, this recipe is versatile; you can always customize your tacos.
You can use cauliflower rice as a substitute. Or using lettuce wraps instead of tortillas is another delicious substitution.
Adding more tomatoes or a bit of avocado mellows out the heat. A squeeze of lime or a teaspoon of sugar can also help balance the spiciness.
Last bites
Tacos are more than just a meal; they’re a delicious way to nourish our bodies.
With these plant-based tacos, you can customize, indulge, and enjoy without compromising authentic flavor or health. They’re a perfect addition for meal prep, a weekend crowd-pleasing grill, or taco night.
Whether you’re a seasoned vegan, just starting your plant-based journey, or simply looking for a fresh twist on a Mexican classic, these tacos are sure to please.
Create, experiment, and discover your perfect taco.
📖 Recipe
Stuffed Mexican-Inspired Tacos - Plant-based and Delicious
Ingredients
- 8 Corn or flour tortillas, homemade or store-bought
- 1 batch or 2 cups cooked beans: homemade or canned, black or pinto beans, whole or refried
- 1 recipe homemade Mexican rice, OR 2 cups
- 1 cup homemade guacamole, or store-bought
- 1 cup salsa, red or green, hot or mild
- 1 cup homemade pico de gallo, or store-bought
- 8 slices lime wedges
- 1 cup cabbage, diced
Instructions
- Base Layer: Start with your warmed or grilled tortillas.
- The Filling: Spoon generous portions of beans and rice onto your tortillas.
- Fresh Toppings: Diced cabbage and pico de gallo for a fresh burst of flavor.
- Flavor Boosters: Fresh guacamole for creaminess and layer on a salsa or two for a spicy kick.
- The Final Touch: A squeeze of lime juice ties everything together, adding a zesty flavor.
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