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Mexican vegan bean tacos with avocado and lime
Loaded soft tacos brimming with bean ragu and fresh lime.

Mexican vegan bean tacos

Author: Flavelo
Recipes Vegetarian & Vegan Quick Meals
The taco is the soul of Mexican cuisine: simple, eaten by hand, infinitely variable. This plant-based version elevates 'poor man's meat', the bean, to the starring role. The spices and frying add depth to the bean, whilst fresh toppings – lime, coriander, avocado – bring that vibrant freshness that ensures Mexican food is never boring.
🕒 Prep Time 15 mins
🍳 Cook Time 10 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Mexican

Ingredients

Equipment Needed

  • Frying pan
  • Can opener
  • Knife

Allergen Information

⚠️ Gluten

Instructions

1 ✓

Dice the onion finely, crush the garlic. Heat the oil in a pan and sauté the onion until translucent.

Tip: You can start salting here, this helps the onion release water and soften.
2 ✓

Toss in the spices (chilli, smoked paprika, cumin) and fry for 30 seconds until fragrant.

Tip: Spices dissolve in fat (lipophilic compounds), so frying gives a much more intense flavour than just mixing them into the wet ragu.
3 ✓

Add the drained beans, sweetcorn and diced tomato. Cook for 5-8 minutes until the liquid thickens.

Tip: Mash a few beans with a fork, the starch inside naturally thickens the ragu.
4 ✓

Meanwhile slice the avocado, pick the coriander leaves. Heat the tortillas in a dry, hot pan for 10-20 seconds per side.

Tip: Heating restores the tortilla's elasticity (loosens the starch structure) so it doesn't break when folded.
5 ✓

Fill the tortillas with the bean ragu. Pile on avocado, sprinkle with coriander, and squeeze generous lime juice over immediately before eating.

Tip: Acid (lime) is essential to counterbalance fatty (avocado) and starchy (bean) flavours.

Recipe FAQ

Can I use corn tortillas?
Naturally! In fact, they are more authentic and gluten-free too. Just heat them well so they don't break.
What makes the beans tastier?
Don't wash off all the tin juice, or mash some of the beans in the pan – this makes the filling creamier.

Ingredients

  • 8 Small Tortillas
  • 400 g Red Kidney beans (tinned, drained)
  • 150 g Sweetcorn (tinned)
  • 1 Onion
  • 2 cloves Garlic
  • 2 Tomato
  • 1 Avocado
  • 1 bunch Fresh Coriander
  • 1 tsp Chilli powder
  • 1 tsp Smoked paprika
  • 1 tsp Cumin (ground)
  • 1 Lime
  • 2 tbsp Olive oil
  • 1 tsp Salt