Vegan Chorizo Tacos are my go-to meal on busy nights, and they’re a Taco Tuesday favorite in my house. They’re super easy to make, and even easier if you have pre-chopped veggies on hand. This easy recipe is vegan and gluten-free.
Vegan Chorizo Tacos
Last week I shared my recipe for Soy Chorizo, and today I’m sharing my favorite dish to cook with them – vegan Chorizo Tacos!
The first time I made these tacos, I was having a super busy day. I had a package of Trader Joe’s soyrizo in the fridge and bag frozen pepper and onion mix in the freezer. I threw them together in a pan with a can of beans and a can of diced tomatoes. Stuff that mixture into tortillas, and dinner is done in about 15 minutes!
How to Make Vegan Soy Chorizo Tacos
This recipe uses fresh ingredients and homemade soy chorizo, but it really doesn’t take much longer to prepare that that easy version did the first time I made them. If you know that you’re not going to have too much time to cook, you can chop the veggies ahead of time and store them in the fridge. If you’re really pressed for time, you can use store-bought vegan chorizo rather than homemade.
- First you cook the onions in a oil over medium-high heat.
- Then you add the peppers and continue cooking until they begin to soften.
- Next you add the beans, diced tomatoes with their juices, Soy Chorizo, and red pepper flakes to the pan.
- Then you reduce the heat and allow the mixture to simmer until almost all of the liquid has been absorbed, which will take about 10-15 minutes.
- To make the tacos, you fill each tortilla with the chorizo mixture along with lettuce, diced avocado, diced tomato, jalapeño, and hot sauce, if using. Feel free to add any other extras you’d like!
How to Customize your Chorizo Tacos
You can play with your taco fillings and make this recipe your own!
- Instead of fresh peppers, you can use a bag of frozen ones.
- You can use thinly sliced cabbage instead of lettuce.
- Pinto or kidney beans can be swapped for the black beans.
- You can skip the red pepper flakes jalapeños, if you’re sensitive to heat.
- Your tacos can be topped with cashew cheese sauce, non-dairy cheese shreds, vegan sour cream, salsa, guacamole, or any of your favorite fixin’s.
- If you follow a gluten-free diet, make sure your corn tortillas are gluten-free.
Chorizo Taco Leftovers!
This recipe makes a lot of tacos. The filling usually lasts us two nights, but really, who can complain about tacos twice in one week? I also like to use leftover filling in a taco salad for lunch the next day. The filling would be excellent in a quesadilla or burrito, too. It would also taste great as a topper for baked potatoes.
Vegan Chorizo Tacos
- ½ red onion diced
- 1 teaspoon neutral vegetable oil
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 cloves garlic minced
- 1 14-ounce can black beans drained and rinsed
- 1 14-ounce can diced tomatoes with their juices
- 1 recipe Soy Chorizo
- pinch red pepper flakes
- 12 6-inch corn tortillas warmed
- 1 head romaine lettuce shredded
- 1 avocado sliced
- 1 tomato diced
- 1 jalapeño seeded and sliced
- Hot sauce for serving (optional)
- Add the onion and oil to a large pan over medium-high heat. Cook, stirring frequently, until the onion begins to brown and become fragrant, about 5 minutes.
- Add the bell peppers and garlic to the pan and continue to cook until the vegetables begin to soften, about 5 more minutes.
- Add the beans, diced tomatoes with their juices, Soy Chorizo, and red pepper flakes, if using, to the pan. Reduce the heat and allow the mixture to simmer until almost all of the liquid has been absorbed, about 10-15 minutes.
- To serve the tacos, fill each tortilla with the chorizo mixture along with lettuce, diced avocado, diced tomato, jalapeño, and hot sauce, if using. Serve hot.
Top Your Tacos With:
Other taco recipes you might enjoy include:
- Buffalo Chickpea Tacos from Vegan Richa’s Everyday Kitchen
- Double-Shelled Black Bean Tacos
- Seitan Chimichurri Tacos
- Sesame Black Bean Tacos
- Crispy Cauliflower Tacos