Sure, cauliflower tacos and mushroom tacos are great. But, for those looking for an easy, one-step-and-done vegan alternative to meaty street tacos, you need little more than a pack of soy chorizo (a.k.a. soyrizo) and a stack of tortillas. Black beans add even more heft to this recipe for vegan street tacos, which incidentally are gluten-free, and come together in very little time. It’s an ideal addition to any weeknight meal or taco party. Using store-bought vegetarian refried beans and corn tortillas means very little prep time is required. Let the soy chorizo brown on the stovetop like you would ground beef or cubes of tofu. Can’t find soyrizo? Grab a pack of plant-based meat and a can of chipotles in adobo and make your own plant-based street taco meat blend. And if your refried beans need a pick-me-up, add a pinch of ground cumin and cayenne or a chili powder blend as you heat the beans.
To make a full meal out of these meatless street tacos, prep some pico de gallo, guacamole, and this cabbage slaw with a lime juice dressing from BA staff-favorite Lil’ Deb’s Oasis. You can also use the taco filling in burritos with a savory vegan cheese sauce or cashew cream.
Ingredients
1
tsp. vegetable oil
½
onion, sliced
2
tsp. chopped seeded jalapeño
1
12-oz. package soy chorizo, casing removed
1
15.4–16-oz. can vegetarian refried black beans
12
warm corn tortillas
Diced white or red onion and chopped fresh cilantro for serving
Preparation
-
Step 1
Heat 1 tsp. vegetable oil in large nonstick skillet over medium heat. Add ½ onion, sliced and 2 tsp. chopped seeded jalapeño; cook, stirring, until tender, about 10 minutes. Add 1 12-ounce package soy chorizo, casing removed and cook until beginning to brown in spots, stirring often, about 5 minutes.
Step 2
Meanwhile, cook 1 15.4–16-oz. can vegetarian refried black beans in heavy small saucepan over low heat until heated through, stirring occasionally.
Step 3
Stack 2 warm corn tortillas for each of 6 tacos. Spread scant 2 Tbsp. beans over each stack. Top with soy chorizo mixture, dividing equally. Sprinkle with diced white or red onion and chopped fresh cilantro.
Editor’s note: This recipe was first printed in our September 2009 issue. Head this way for more of our best vegan recipes →
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