Vegan Chorizo Tacos
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.
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.