Looking for a delicious plant-based twist on taco night? These Vegan Tacos with Guacamole are packed with bold flavors and satisfying textures that’ll please everyone at your table – whether they’re vegan or not. I’ve perfected this recipe to deliver all the classic taco satisfaction while keeping things completely plant-based.
Ingredients
For the taco filling:
- 2 cups cauliflower walnut meat (1 head cauliflower + 1 cup walnuts, processed)
- 1 can black beans, drained and rinsed
- 1 tablespoon olive oil
- 2 tablespoons taco seasoning
- 8-10 corn or flour tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup red onion, finely diced
For the guacamole:
- 2 ripe avocados
- 1 lime, juiced
- 1/4 cup cilantro, chopped
- 1/2 small red onion, finely diced
- 1 jalapeño, seeded and minced (optional)
- Salt and pepper to taste
Instructions
- Start by making the cauliflower walnut meat. Pulse cauliflower and walnuts in a food processor until it resembles ground meat texture.
- Heat olive oil in a large skillet over medium heat. Add the cauliflower-walnut mixture and taco seasoning. Cook for 8-10 minutes, stirring occasionally.
- While the “meat” cooks, prepare the guacamole. Mash the avocados in a bowl, then mix in lime juice, cilantro, red onion, jalapeño, salt, and pepper.
- Warm your tortillas in a dry skillet or microwave.
- Add black beans to the cauliflower mixture and heat through for 2-3 minutes.
- Assemble tacos by layering the cauliflower-bean mixture, lettuce, tomatoes, and a generous dollop of guacamole.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Serves: 4 (2-3 tacos per person)
Recipe Notes
Here are some helpful tips to make your vegan tacos perfect:
- Make sure not to over-process the cauliflower and walnuts – you want a crumbly texture, not a paste.
- Choose ripe avocados that yield slightly to gentle pressure for the best guacamole.
- To prevent the guacamole from browning, press plastic wrap directly onto its surface if not serving immediately.
- Store leftover “meat” filling in an airtight container for up to 4 days.
- For extra heat, add cayenne pepper to the taco seasoning or leave the seeds in your jalapeño.
- Warm your tortillas just before serving – it makes them more pliable and enhances their flavor.
These vegan tacos are perfect for meal prep, taco Tuesday, or any time you’re craving a healthy, satisfying meal. The combination of protein-rich beans, healthy fats from the walnuts and avocado, and fresh vegetables makes this a nutritionally balanced dish that doesn’t compromise on flavor.
Vegan Tacos with Guacamole
Ingredients
- 2 cups cauliflower walnut meat 1 head cauliflower + 1 cup walnuts, processed
- 1 can black beans drained and rinsed
- 1 tablespoon olive oil
- 2 tablespoons taco seasoning
- 8-10 corn or flour tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup red onion finely diced
- 2 ripe avocados
- 1 lime juiced
- 1/4 cup cilantro chopped
- 1/2 small red onion finely diced
- 1 jalapeño seeded and minced (optional)
- Salt and pepper to taste
Instructions
- Start by making the cauliflower walnut meat. Pulse cauliflower and walnuts in a food processor until it resembles ground meat texture.
- Heat olive oil in a large skillet over medium heat. Add the cauliflower-walnut mixture and taco seasoning. Cook for 8-10 minutes, stirring occasionally.
- While the "meat" cooks, prepare the guacamole. Mash the avocados in a bowl, then mix in lime juice, cilantro, red onion, jalapeño, salt, and pepper.
- Warm your tortillas in a dry skillet or microwave.
- Add black beans to the cauliflower mixture and heat through for 2-3 minutes.
- Assemble tacos by layering the cauliflower-bean mixture, lettuce, tomatoes, and a generous dollop of guacamole.
