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 bag of Trader Joe’s frozen pepper and onion mix in the freezer and a package of their soy chorizo in the fridge. 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!
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.
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.
I usually top these tacos with lettuce, tomato, avocado, jalapeños, and hot sauce, but feel free to use whatever you like. Shredded cabbage, julienned carrots, non-dairy sour cream, and cashew cheese sauce all work well.
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, optional
- 12 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 five 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.