Vegan Chili Tacos
Crunch into these vegan chili tacos for a quick and crispy lunch option! How to make vegan tacos with pinto & black bean chili in crunchy shells.
- 2 crunchy taco shells (I used Thrive Market’s Grain-Free Taco Shells)
- ¼ cup shredded lettuce
- ¼ cup vegan cheese shreds
- any vegan taco fillings you like!
Add plant-based chili to a saucepan over medium heat.
Stir in additional beans of choice, chopped tomato, and cilantro. Continue to heat until warm.
Fill taco shells with shredded lettuce, warm vegan chili, vegan cheese shreds, and any additional desired toppings.
Serve and enjoy!
To pack for lunch:
Prepare chili as described above and package in an airtight container.
Store taco shells, shredded lettuce, and vegan cheese shreds in separate airtight containers, or a divided container.
At lunchtime, assemble tacos with cold or warmed chili and enjoy!
Serving: 1meal | Calories: 578kcal | Carbohydrates: 86g | Protein: 25g | Fat: 17g | Fiber: 21g | Sugar: 6g