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.
Ingredients
Vegan Chili
- 1 package plant-based chili (10oz)
- ½ cup beans of choice
- ¼ cup chopped tomatoes
- -or-
- 1½ cups homemade or vegan chili of choice
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!
Instructions
- 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!
Video
Notes
For a homemade vegan chili option:
Try my zesty chipotle slow cooker vegetarian chili made with pinto & black beans!
Nutrition
Serving: 1meal | Calories: 578kcal | Carbohydrates: 86g | Protein: 25g | Fat: 17g | Fiber: 21g | Sugar: 6g