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15 minute vegan tacos seen from above filled with beans, guacamole, sour cream, coriander, and lime wedges against a dark backdrop

15 minute vegan tacos

These tacos with beans are quick, easy, and delicious! Perfect to cook on a week night when you don't want to spend lots of time in the kitchen.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Dinner
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tortillas
beans
  • 2 tbsp olive oil
  • 200 grams beans (1 cup)
  • 1 clove garlic, minced
  • ½ tsp cumin
  • ½ tsp chilli flakes
  • ½ tsp smoked paprika
  • 1 tsp paprika powder
guacamole
  • 1 large avocado
  • ½ red onion, minced
  • 1 tomato, diced
  • 1 lime
  • handful fresh coriander, chopped
  • salt
  • pepper
toppings
  • handful lettuce
  • hot sauce
  • sour cream
  • pickled red onion or cabbage

Equipment

  • small to medium sized pot
  • oven or microwave

Method
 

  1. start by heating up the oven and placing the tortilla's in there to warm up slowly.
  2. get a small pot on a low heat and add olive oil. once warm, add the minced garlic and sautée. go easy and make sure the garlic doesn't burn.
  3. after a minute or two, add the rinsed beans and don't be afraid to smoosh the beans so it becomes a bit more of a paste. add salt, pepper, cumin, paprika (both smoked and mild), and chilli flakes. let this sit on a low heat until ready to serve. cover with a lid.
  4. in a bowl, mash the avocado and add the minced red onion and minced tomato. mix together and add the juice of 1 lime, the chopped coriander, and salt and pepper to taste.
  5. take your tortilla's out of the oven.
  6. to assemble the tacos, take a tortilla in one hand and scoop in some beans, then top with guacamole, sour cream, lettuce, red onion, and hot sauce and eat straight away!

Notes

Once assembled, the tacos should be eaten straight away. 
The beans can be stored in the fridge for up to 5 days.
The guacamole should be covered with tin or plastic foil and can be stored for up to 3 days more or less. But I recommend not leaving guacamole in the fridge.
Tried this recipe?Let us know how it was!