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Vegan Black Bean Tacos

Vegan Chili Tacos

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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.
Course Lunch & Dinner, Main Course
Cuisine American, Mexican
Keyword chili tacos, vegan black bean tacos, vegan chili tacos, vegan tacos
Prep Time 5 mins
Cook Time 5 mins
Total Time 11 mins
Servings 1 serving
Calories 578
Author Alyssia Sheikh


Vegan Chili

Taco Assembly

  • 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!


For a homemade vegan chili option:
Try my zesty chipotle slow cooker vegetarian chili made with pinto & black beans!


Serving: 1meal | Calories: 578kcal | Carbohydrates: 86g | Protein: 25g | Fat: 17g | Fiber: 21g | Sugar: 6g