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When it comes to vegan taco recipes, there’s a lot of variety out there: jackfruit tacos, ones packed with plant-based protein, veggie-centric cauliflower tacos and mushroom tacos, and those with filling made with lentils or quinoa—to name just a handful.
This easy soy chorizo (a.k.a. soyrizo) and black bean taco recipe is gluten-free and comes together quickly, making it ideal for a weeknight or any 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 vegan 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 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.
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