These Vegan Taco Bowls are the perfect way to enjoy a super-loaded taco without the toppings falling out. They’re easy to make and customizable!
Everyone loves tacos, and you may be wondering why I deconstructed them into a bowl instead of just adding all these ingredients inside of a shell. These Vegan Taco Bowls have been my go-to dinner all summer long, and I don’t think it will change anytime soon!
Why Make Vegan Taco Bowls Instead of Regular Tacos?
There are a few reasons to love these Bowls:
- As much as I love tacos (which is a whole lot), it can be annoying when I try to load myself up with a million toppings, and every time I take a bite, most of them fall out. With these taco bowls, you will have none of that happening!
- I also don’t love that in a taco, the toppings are layered on top of each other, so sometimes, you get a bite of just the protein (black beans here), and other times, you get a bite of just the toppings. With these taco bowls, you can get a bite of everything all at once!
- The third, and maybe most important, reason I love these is because they are easy to eat with one hand! I don’t know how you all eat dinner, but these days, I’m usually forced to eat my dinner with a baby strapped to my chest, and although it does happen sometimes, I like to spill as little food on his head as possible 🙂 Tacos are always my go-to quick and easy meal, but eating a filled taco with one hand while having a baby strapped to you is not the easiest task!
Veggie Taco Bowl Recipe Ingredients
- Corn tortillas – I used four medium-sized corn tortillas. If you prefer flour, that will work, too.
- Vegetables – You can get creative with your vegetables. I went with zucchini and red bell pepper.
- Beans – I chose canned black beans, which I drained and rinsed. Again, you can choose your bean of choice; I like black beans for taco dishes.
- Spices – This recipe calls for cumin, paprika, granulated garlic, onion powder, and salt and pepper.
- Optional toppings: Cabbage, tomato, avocado, jalapeno cilantro, lettuce, onion, radish, limes
How To Make A Vegan Taco Bowl
It’s so easy! All I do is make my main filling like I normally would. I used zucchini, red pepper, black beans, and some seasonings for these. Then, I chop up my tortilla and warm it on the stove with olive oil (seasonings optional). I add the bean mixture and tortillas to a bowl and then top it off with all my regular favorite taco toppings.
- Heat a large pan over medium heat and add about 1 teaspoon olive oil, zucchini, red pepper, and a pinch of salt. Cook the vegetables until softened and starting to brown, 10-12 minutes. Add the black beans and spices and cook until the beans are heated through.
- Dice tortillas into bite-size pieces and heat a large pan over medium heat. Add 2-3 teaspoons olive oil and the diced tortillas. Cook until the tortillas start getting crispy, 5-7 minutes.
- Assemble your Vegan Taco Bowls: Add 1/4 of the black bean mixture and 1/4 of the crispy tortillas in each bowl. Then top off with your favorite taco toppings! Go as crazy as you want.
When I make taco bowls, I can fit in many more toppings than in a regular hand-held taco. I usually squeeze fresh lime juice as my “dressing,” but you can use your favorite dressing if you like.
Vegan Taco Bowls For Meal Prep
These are great for meal prep. I tend to eat most leftovers cold since we don’t have a microwave, but if you want, you could pack the beans and tortillas separately from the toppings and enjoy them warm. These will stay good in the refrigerator for up to four days. If using avocado, add it before eating so it doesn’t brown.
I love these Vegan Taco Bowls because they’re so versatile! You can choose whatever protein you want, pick your favorite toppings, and even use crushed-up crispy taco shells instead of soft corn tortillas. I hope you enjoy them as much as I do!
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Veggie Taco Dishes?
Roasted Sweet Potato, Broccoli, and Chickpea Tacos with Green Tahini Sauce
Print
Vegan Taco Bowls
- Total Time: 40 minutes
- Yield: 4 1x
Description
These Vegan Taco Bowls are loaded with a flavorful black bean mixture and topped with my favorite taco toppings!
Ingredients
- Olive oil
- 4 medium sized corn tortillas
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- Optional toppings: cabbage, tomato, avocado, jalapeno cilantro, lettuce, onion, radish, limes
Instructions
- Heat a large pan over medium heat and add about 1 teaspoon olive oil, zucchini, red pepper and a pinch of salt. Cook vegetables until softened and starting to brown, 10-12 minutes. Add the black beans and spices and cook until beans are heated through.
- Dice tortillas into bite size pieces and heat a large pan over medium heat. Add 2-3 teaspoons olive oil and the diced tortillas. Cook until tortillas are starting to get crispy, 5-7 minutes.
- Assemble your Vegan Taco Bowls: In each bowl add 1/4 the black bean mixture and 1/4 of the crispy tortillas. Then top off with your favorite taco toppings! Go as crazy as you want
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner, Vegan
- Method: Stovetop
- Cuisine: Mexican
This sounds great! But is there a missing instruction on making the bean mixture? It looks like you mix the spices in with the beans and then add that to the zucchini/pepper but I wanted to check. Thanks!
You are correct!! I just fixed it! Thank you for pointing that out! And, yes, you are right about adding them to the veggie with the spices! 🙂