Tacos With Refried Beans and Rice (Vegan Mexican Tacos)
Warm tacos loaded with refried beans, Mexican rice, salsa, fresh onions, cilantro, and creamy guacamole. These easy vegan Mexican tacos are simple, filling, and perfect for taco night or meal prep.
Ingredients
- 8 corn or flour tortillas
- 2 cups cooked beans refried or whole, vegan black beans or vegan pinto beans
- 2 cups Mexican rice for tacos or cilantro lime rice
- 1 cup fresh guacamole
- 1 cup salsa I like salsa tatemada, salsa de chile de arbol, or creamy tomatillo salsa.
- 1 cup pico de gallo
- 1-2 cups shredded cabbage optional
- 1-2 fresh limes optional (quartered)
Instructions
- Warm the tortillas in a dry skillet, on the grill, or directly over the flame until soft and lightly charred.
- Spread or spoon beans onto each tortilla, then add a layer of rice.
- Top with shredded cabbage, pico de gallo, onions, cilantro, guacamole, and salsa.
- Finish with fresh lime juice and serve warm.
Notes
- Total time does not include cooking beans or rice from scratch. For a quicker version, use pre-cooked rice, canned beans, or store-bought salsa and guacamole.
- Mix and match toppings like grilled corn, sautéed fajita veggies, quick pickled jalapenos, or avocado.
- Warm tortillas over an open flame or on a skillet for a slight char and deeper flavor.
- Serving tip: Serve with lime wedges and extra salsa on the side so everyone can customize to their taste.
- For meal prep, store the beans, rice, and toppings separately and assemble when ready to eat.
Nutrition
Calories: 242kcal | Carbohydrates: 43g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 429mg | Potassium: 474mg | Fiber: 9g | Sugar: 5g | Vitamin A: 351IU | Vitamin C: 11mg | Calcium: 56mg | Iron: 2mg
