Stuffed Mexican-Inspired Tacos - Plant-based and Delicious

Stuffed Mexican-inspired tacos are perfect for taco Tuesdays and gatherings. You can store the components separately, making it a great recipe for meal prep!

Prep Time: 10

Cook Time: 5

Total Time: 15

Course: Main Course, Meals

Cuisine: Mexican

Servings: tacos

Author: Julie Gaeta

Ingredients

8 Corn or flour tortillas homemade or store-bought
1 batch or 2 cups cooked beans: homemade or canned vegan refried black beans or pinto beans, whole or refried
1 recipe homemade Mexican rice OR 2 cups
1 cup homemade guacamole or store-bought
1 cup salsa I like to use my fresh roasted salsa or this salsa de chile de arbol. Or use any red or green salsa, 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.

Notes

Make it your way: Mix and match toppings — try grilled corn, sautéed fajita veggies, or pickled jalapeños for extra flavor.
Serving tip: Serve with lime wedges and extra salsa on the side so everyone can customize to their taste.
Taco night: Warm tortillas over an open flame or on a skillet for a slight char and deeper flavor.

Nutrition