vegetarian tacos recipe, how to make vegetarian tacos

5 from 2 votes

delicious and yum vegetarian tacos made with refried beans, tomato salsa and sour cream. taco is a traditional mexican recipe of corn tortillas stuffed with various types of fillings.

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vegetarian tacos recipe with step by step pics. taco is a traditional mexican recipe of corn tortillas stuffed with various types of fillings. for this veg taco recipe i have used a filling of refried beans, tomato salsa, sour cream and cheese. this was one of the best tasting filling combination and was liked by everyone at home.

vegetarian tacos recipe, veg taco recipe

for the vegetarian tacos recipe i have used store brought taco shells. you can even use tortilla or whole wheat chapatis. making mexican tacos is very easy. for the recipe you will need refried beans as one of the main filling. refried beans is a spiced dish made with kidney beans aka rajma, where the beans are cooked and then mashed. i have shared a detailed recipe before here on this link – mexican refried beans.

in this veg taco recipe post, i have also mentioned step wise the method of making refried beans. apart from refried beans, you will also need the following ingredients to make veg tacos:

  • tomato salsa recipe. you can even add guacamole instead of tomato salsa or add both.
  • sour cream. if you do not have sour cream, use fresh curd or yogurt.
  • taco shells or tortillas – can be brought from stores or made at home
  • grated cheddar cheese or processed cheese. cheese is optional and can be skipped

serve vegetarian tacos as soon as you assemble them. alternatively you can also keep the fillings in a separate bowl and let the people make the tacos for themselves.

veg taco with refried beans recipe

vegetarian tacos recipe, veg taco recipe
5 from 2 votes
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vegetarian tacos recipe

delicious and yum vegetarian tacos made with refried beans, tomato salsa and sour cream. taco is a traditional mexican recipe of corn tortillas stuffed with various types of fillings.

course snacks, starters
cuisine mexican, world
prep time 5 minutes
cook time 25 minutes
total time 30 minutes
servings 4
author dassana amit

ingredients (1 cup = 250 ml)

for soaking kidney beans (rajma)

  • ½ cup kidney beans or 100 grams (rajma), you can also use pinto beans
  • enough water for soaking

for pressure cooking rajma

  • 2 cups water
  • ¼ teaspoon salt

other ingredients for refried beans

  • 1 tablespoon olive oil
  • cup finely chopped onions or 1 medium onion
  • 2 to 3 medium garlic cloves – finely chopped or ½ teaspoon finely chopped garlic
  • ¼ teaspoon black pepper powder
  • ¼ teaspoon dried oregano
  • ½ to 1 teaspoon red chili powder or cayenne pepper, add as per your taste buds
  • 1 teaspoon cumin powder
  • salt as per taste
  • ½ to ⅔ cup water or add as required

for vegetarian tacos fillings

  • 12 to 14 taco shells (6 to 8 inches)
  • 1 bowl tomato salsa
  • ½ cup sour cream
  • cup grated cheddar cheese or add as required

how to make recipe

pressure cooking kidney beans (rajma)

  1. rinse 1 cup kidney beans a couple of times with water. soak the beans in enough water overnight or for 8 to 9 hours

  2. then next day drain all the water. rinse the kidney beans very well in running water. then add the beans in a 2 litre pressure cooker. also add ¼ teaspoon salt.

  3. pour 
2 cups water.

  4. on a medium flame pressure cook kidney beans for 15 to 18 minutes. keep in mind that fresh beans cook faster. if the beans are old, then they take a lot of time to cook. 

  5. when the beans are cooking, you can make the tomato salsa and keep aside. however do not add any salt or spices in the salsa as then the tomatoes and onions release water. add them in the salsa just before you start making the tacos.

  6. when the pressure settles down on its own in the cooker, then open the lid and check the kidney beans. they should be completely cooked and mash easily when you press them. drain all the water from the beans and keep aside.

making refried beans for vegetarian tacos

  1. heat 1 tablespoon olive oil in a pan. lower the flame and add finely chopped garlic. you can even add more garlic if you want. 

  2. fry the garlic for some seconds till its raw aroma goes away. no need to brown the garlic.

  3. add finely chopped onions. stirring often sauté onions on a medium-low flame till they become translucent.

  4. then add the cooked kidney beans.

  5. next add ½ to ⅔ cup water or add as required. you can also add vegetable stock instead of water.

  6. add salt as per taste and mix well.

  7. let the kidney bean mixture come to a boil on a medium-low flame.

  8. with a vegetable masher, mash the beans when the mixture comes to a boil. at this point you can even stop cooking and allow the beans cool down a bit. then blend everything to a smooth puree with an electric blender. 

  9. add ¼ teaspoon black pepper powder, ¼ teaspoon dried oregano, ½ to 1 teaspoon red chili powder (or cayenne pepper) and 1 teaspoon cumin powder.

  10. add cayenne pepper or red chili powder depending on the heat you want in the dish. so you can add spices and herbs as per your taste buds. you can always add more or less of each spice and herb.

  11. mix very well. 

  12. on a low to medium-low flame continue to stir and simmer beans for 5 to 6 minutes till it thickens. you can make refried beans thick or with a slightly liquid and flowing consistency. add more water for a slight liquid consistency or if the beans look dry.

  13. when the refried beans have thickened to the desired consistency then switch off the flame. keep aside.

assembling and making vegetarian tacos

  1. remove the taco shells and place them on a baking tray. preheat oven at 100 degrees celsius for 2 to 3 minutes.

  2. place the taco shells in the oven and heat at 100 degrees celsius for 2 to 3 minutes. this step is optional and can be skipped. do heat the taco shells as mentioned on the package.

  3. gather and assemble all the ingredient required for the stuffing – taco shells, sour cream, refried beans, grated cheddar cheese (optional) and tomato salsa. you can even use fresh curd or yogurt instead of sour cream.

  4. take the taco shell. if the shells are too thin or papery, then take 2 taco shells. thin shells will break easily with the weight of the stuffings.

  5. pour a few spoons of refried beans on it.

  6. top with tomato salsa. you can even make guacamole and add it as a filling.

  7. now top with 1 to 2 spoons of sour cream. fresh curd (dahi) or yogurt can also be used instead of sour cream.

  8. top with some grated cheddar cheese.

  9. make all vegetarian tacos this way and serve immediately.

recipe notes

  • i have used store brought taco shells. you can even use tortilla or whole wheat chapatis.

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how to make vegetarian tacos

a) pressure cooking kidney beans (rajma)
1. rinse 1 cup kidney beans a couple of times with water. soak the beans in enough water overnight or for 8 to 9 hours.

rajma to make mexican veg taco recipe

2. then next day drain all the water. rinse the kidney beans very well in running water. then add the beans in a 2 litre pressure cooker. also add ¼ teaspoon salt.

rajma to make mexican veg taco recipe

3. pour 
2 cups water.

rajma to make mexican veg taco recipe

4. on a medium flame pressure cook kidney beans for 15 to 18 minutes. keep in mind that fresh beans cook faster. if the beans are old, then they take a lot of time to cook. when the beans are cooking, you can make the tomato salsa and keep aside. however do not add any salt or spices in the salsa as then the tomatoes and onions release water. add them in the salsa just before you start making the tacos.

rajma to make mexican veg taco recipe

5. when the pressure settles down on its own in the cooker, then open the lid and check the kidney beans. they should be completely cooked and mash easily when you press them. drain all the water from the beans and keep aside.

rajma to make mexican veg taco recipe

making refried beans for vegetarian tacos

6. heat 1 tablespoon olive oil in a pan. lower the flame and add ½ teaspoon finely chopped garlic. you can even add more garlic if you want. fry the garlic for some seconds till its raw aroma goes away. no need to brown the garlic.

making mexican veg taco recipe

7. add ⅓ cup finely chopped onions.

making mexican veg taco recipe

8. stirring often sauté onions on a medium-low flame till they become translucent.

making mexican veg taco recipe

9. when the onions become translucent, then add the cooked kidney beans.

making mexican veg taco recipe

10. next add ½ to ⅔ cup water or add as required. you can also add vegetable stock instead of water.

making mexican veg taco recipe

11. add salt as per taste and mix well.

making mexican veg taco recipe

12. let the kidney bean mixture come to a boil on a medium-low flame.

making mexican veg taco recipe

13. with a vegetable masher, mash the beans when the mixture comes to a boil. at this point you can even stop cooking and allow the beans cool down a bit. then blend everything to a smooth puree with an electric blender. we prefer some chunkiness in the beans, so i have not mashed the beans entirely. however do mash well as this gives a creamy consistency to the refried beans.

making mexican veg taco recipe

14. add ¼ teaspoon black pepper powder, ¼ teaspoon dried oregano, ½ to 1 teaspoon red chili powder (or cayenne pepper) and 1 teaspoon cumin powder. add cayenne pepper or red chili powder depending on the heat you want in the dish. so you can add spices and herbs as per your taste buds. you can always add more or less of each spice and herb.

making mexican veg taco recipe

15. mix very well. on a low to medium-low flame continue to stir and simmer beans for 5 to 6 minutes till it thickens. you can make refried beans thick or with a slightly liquid and flowing consistency. add more water for a slight liquid consistency or if the beans look dry.

making mexican veg taco recipe

16. when the refried beans have thickened to the desired consistency then switch off the flame. keep aside.

making mexican veg taco recipe

assembling and making vegetarian tacos

17. remove the taco shells and place them on a baking tray. preheat oven at 100 degrees celsius for 2 to 3 minutes.

making mexican veg taco recipe

18. place the taco shells in the oven and heat at 100 degrees celsius for 2 to 3 minutes. this step is optional and can be skipped. do heat the taco shells as mentioned on the package.

making mexican veg taco recipe

19. after 2 to 3 minutes, remove the taco shells from the oven.

making mexican veg taco recipe

20. gather and assemble all the ingredient required for the stuffing – taco shells, sour cream, refried beans, grated cheddar cheese (optional) and tomato salsa. you can even use fresh curd or yogurt instead of sour cream.

making mexican veg taco recipe

21. take the taco shell. if the shells are too thin or papery, then take 2 taco shells. thin shells will break easily with the weight of the stuffings.

making mexican veg taco recipe

22. pour a few spoons of refried beans in it.

making mexican veg taco recipe

23. with the spoon make an even layer.

making mexican veg taco recipe

24. top with tomato salsa. you can even make guacamole and add it as a filling.

making mexican veg taco recipe

25. now top with 1 to 2 spoons of sour cream. fresh curd (dahi) or yogurt can also be used instead of sour cream.

mexican veg taco recipe

26. top with some grated cheddar cheese.

mexican veg taco recipe

27. make all vegetarian tacos this way and serve immediately. you can garnish these mexican tacos with some coriander leaves (cilantro), parsley or avocado slices if you want.

mexican veg taco recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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  1. Hello ,

    This looks very yummy…can you pls tell me how did you make the taco shells???
    Also all your recipes are just awesome.

    Thanks

    • thanks. these are store brought taco shells. i have not made them.