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    Home » Recipes » Vegan Recipes

    Vegan Chorizo Tacos

    Published: Apr 18, 2021 · Modified: May 12, 2023 by Dianne · This post may contain affiliate links

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    close up of tacos with text overlay
    tacos on cutting board with text overlay
    plate of tacos with bowl of chorizo with text overlay

    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.

    plate of tacos with text overlay

    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!

    close up of tacos with chorizo bowl in the background
    ingredients

    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.

    cooking filling
    • 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!
    chorizo taco filling in pan

    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.

    plate of tacos
    vegan chorizo tacos with toppings square

    Vegan Chorizo Tacos

    Dianne
    These 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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 25 minutes mins
    Course Main Course
    Cuisine Mexican
    Servings 12 tacos
    Calories 273 kcal

    Ingredients
      

    • 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)

    Instructions
     

    • 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.
    Calories: 273kcal
    Tried this recipe?Tag @diannewenz on Instagram!
    tacos with avocado, garlic, salsa, tomatoes, onion, and peppers

    Top Your Tacos With:

    • Fresh Tomato Salsa
    • Cashew Cheese Sauce
    • Chipotle Lime Dressing
    • Vegan Queso
    • Jalapeno Lime Aioli
    two containers of Jalapeno Lime Aioli with tomatoes, cilantro, garlic, and limes

    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
    « Vegan Soy Chorizo
    10 Spring Vegetables to Add to Your Diet Right Now »

    About Dianne

    Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

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    Reader Interactions

    Comments

    1. Trinity Bourne

      April 23, 2018 at 9:10 am

      This sounds amazing. My son would also go crazy for this!
      Yummy and thanks for sharing.

    2. Dianne

      April 23, 2018 at 9:49 am

      Thank you, Trinity!

    3. Becky Striepe

      April 23, 2018 at 12:24 pm

      Oh, these look so good, Dianne! I'm always up for a spicy new taco!

    4. Dianne

      April 23, 2018 at 1:56 pm

      Thanks, Becky! I hope you enjoy them!

    5. Nicole Dawson

      April 24, 2018 at 2:39 pm

      I could eat this every day of the week!

    6. Dianne

      April 24, 2018 at 4:33 pm

      Thanks, Nicole! Enjoy!

    7. Cadry

      April 26, 2018 at 9:05 pm

      Oh, my gosh. This sounds so good, Dianne. I never get tired of tacos!

    8. Dianne

      April 29, 2018 at 2:47 pm

      Thanks, Cadry!

    9. Des C

      August 14, 2020 at 8:15 pm

      I made these vegan tacos after finding this recipe from a Google search. I used a white onion (rather than red) and two green bell peppers (didn't get a red). I used my wooden spatula to crush the diced tomatoes into the mixture because it made it less chunky (and my kids would sense the tomato chunks. You know how it goes). I ate mine with shredded cabbage and a squeeze of line juice with avocado on the top. These were delicious. My three kids ATE THEM ALL and didn't complain once. This is a winner and I will be making it again.

    10. Dianne

      August 15, 2020 at 10:47 am

      I'm so glad everyone enjoyed them!

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    Hi! I'm Dianne Wenz, a National Board Certified Health and Wellness Coach. I empower my clients to build new habits so they can reach their healthy living goals. I love to show others how easy it is to live a vegan lifestyle as well as how to cook deliciously easy plant-based meals. Contact me today to learn more and to schedule a complimentary breakthrough session!

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