Plant-Based Stuffed Tacos (Mexican-Inspired)

These plant-based stuffed tacos are a versatile crowd-pleaser — easy to customize, perfect for meal prep, and packed with bold, fresh flavor.

Serve them with Instant Pot refried beans, a side of easy Mexican rice or burrito rice, and salsa tatemada roja for the ultimate taco night.

Have you tried the bold, rich flavors of Mexican-style tacos? Back in the day, our weekend grills were always loaded with carne asada, fresh onions, cilantro, and fiery salsa de chile de arbol 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 some type of salsa was a must (this creamy jalapeno sauce with tomatillos is a favorite, too!).  

Stuffed plant-based tacos like these are still one of my favorite meals today: simple, versatile, and endlessly customizable.

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.

Meal Prep

This is one of my favorite recipes for vegan meal prep. Preparing ingredients in larger quantities makes taco-making easier throughout the week, but also sets you up for other Mexican dishes. You can find more meal prep recipes in my go-to vegan Mexican meal prep meals. 

Pinto or Black Beans

When preparing beans, either Instant Pot refried beans or whole beans, I like to make a larger batch than usual. Stored in an airtight container, they last 4- 5 days in the refrigerator. Use leftover beans in other dishes, such as smothered vegetarian burritos, 7-layer vegan taco dip, and vegan nacho bowls. 

Mexican Rice

Mexican rice (arroz rojo) 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 tacos de papa.

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. 

Additional topping ideas

• Thinly sliced radishes
• Chopped or sliced olives (green or black) 
• Grilled corn
• Vegan nacho cheese sauce
• Easy pickled jalapeños and carrots
• Mango tomato avocado salsa
• Chopped lettuce
• Fresh diced onions
• Cilantro

Perfect pairings 

• Mexican rice milk (horchata): A creamy rice-based drink with hints of cinnamon and vanilla.
• Watermelon juice: A chilled glass of pure watermelon juice pairs beautifully with the spicy and savory taco fillings. 
• 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.
• Air fryer sweet potato wedges or these air fryer potato wedges.

Plant-Based Stuffed Tacos FAQs