25+ Easy and Flavorful Friday Vegan Taco Recipes to Try This Weekend

Every product is independently reviewed and selected by our editors. If you buy something through our links, we may earn an affiliate commission at no extra cost to you.

Taco nights are a beloved tradition in many households, offering endless possibilities for creative and flavorful fillings.

For those seeking to enjoy a delicious and plant-based meal, vegan tacos are the perfect way to kick off the weekend.

Friday nights are made for unwinding, sharing good food, and discovering new flavors, and these 25+ vegan taco recipes will transform your taco night into a celebration of taste and creativity.

From hearty fillings like spiced chickpeas and roasted vegetables to fresh, light options with avocado and tangy slaw, these taco recipes will keep your taste buds dancing.

Whether you’re a seasoned vegan or simply looking for healthier taco alternatives, these recipes are perfect for any occasion.

Get ready to dive into a variety of plant-based taco ideas that range from simple to sophisticated.

These recipes are packed with wholesome ingredients, bold flavors, and vibrant colors—ideal for a Friday night meal that everyone will enjoy.

25+ Easy and Flavorful Friday Vegan Taco Recipes to Try This Weekend

With these 25+ Friday vegan taco recipes, you’ll never have a dull taco night again.

The endless combination of flavors, from spicy and smoky to sweet and savory, means there’s something for everyone.

Whether you’re cooking for yourself or hosting a gathering, these tacos provide a satisfying and nutritious alternative to traditional taco fillings.

Vegan tacos are incredibly versatile, allowing you to experiment with seasonal vegetables, legumes, grains, and exciting spices.

This collection of recipes ensures that your Fridays will be filled with flavorful meals that are easy to prepare and even easier to enjoy.

So, next Friday, skip the takeout and enjoy the satisfaction of making your own vibrant and delicious vegan tacos from scratch.

Spicy Lentil Vegan Tacos

Packed with protein and flavor, these spicy lentil vegan tacos are a wholesome choice for your taco cravings. The lentils are simmered with a blend of spices, creating a filling that’s both hearty and satisfying. Pair this with fresh toppings like avocado, cilantro, and a squeeze of lime for a taco night delight.

Ingredients:

For the lentil filling:

  • 1 cup cooked green or brown lentils
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1/2 cup tomato sauce
  • Salt and pepper to taste

For assembly:

  • 8 small corn tortillas
  • 1 avocado, sliced
  • 1/2 cup shredded lettuce
  • 1/4 cup diced red onion
  • Fresh cilantro, chopped
  • Lime wedges

Instructions:

  1. Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until fragrant and softened, about 3–4 minutes.
  2. Add the lentils, chili powder, smoked paprika, cumin, cayenne, and tomato sauce. Stir well to coat the lentils with the spices and sauce. Simmer for 5–7 minutes until thickened. Season with salt and pepper.
  3. Warm the tortillas in a dry skillet or microwave.
  4. Fill each tortilla with the lentil mixture, then top with avocado slices, lettuce, red onion, and cilantro.
  5. Serve immediately with lime wedges for squeezing over the tacos.

The smoky spices blend beautifully with the earthiness of the lentils, creating a filling that feels indulgent yet nourishing. Topped with fresh, vibrant ingredients, these tacos offer a satisfying balance of flavors and textures.

Roasted Cauliflower and Chickpea Tacos

These roasted cauliflower and chickpea tacos are bursting with flavor. The spiced cauliflower and chickpeas turn crispy in the oven, creating a filling that’s as satisfying as it is nutritious. A tangy vegan yogurt sauce ties it all together perfectly.

Ingredients:

For the filling:

  • 1 small head of cauliflower, cut into small florets
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon turmeric
  • Salt and pepper to taste

For the vegan yogurt sauce:

  • 1/2 cup unsweetened vegan yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dill (optional)

For assembly:

  • 8 small flour or corn tortillas
  • Shredded purple cabbage
  • Diced tomatoes
  • Fresh parsley or cilantro

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Toss the cauliflower and chickpeas with olive oil, cumin, smoked paprika, chili powder, turmeric, salt, and pepper. Spread on a baking sheet in a single layer.
  3. Roast for 20–25 minutes, flipping halfway, until golden and slightly crispy.
  4. In a small bowl, mix the vegan yogurt, lemon juice, garlic powder, and dill until smooth.
  5. Warm the tortillas and fill them with the roasted cauliflower and chickpeas. Top with shredded cabbage, diced tomatoes, and a drizzle of yogurt sauce.
  6. Garnish with fresh parsley or cilantro and serve warm.

The roasted cauliflower and chickpeas provide a wonderful combination of crunch and tenderness, enhanced by the smoky and earthy spices. The creamy yogurt sauce balances the bold flavors, making each bite a satisfying experience.

Sweet Potato and Black Bean Tacos

These sweet potato and black bean tacos are a comforting and flavorful meal, perfect for a cozy Friday night. Roasted sweet potatoes pair beautifully with spiced black beans, while a zesty lime crema adds a refreshing touch.

Ingredients:

For the filling:

  • 2 medium sweet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1 can (15 oz) black beans, drained and rinsed

For the lime crema:

  • 1/2 cup cashews, soaked and drained
  • 2 tablespoons lime juice
  • 1/4 cup water
  • 1/2 teaspoon garlic powder
  • Pinch of salt

For assembly:

  • 8 small tortillas
  • Sliced radishes
  • Fresh cilantro leaves
  • Lime wedges

Instructions:

  1. Preheat the oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, smoked paprika, chili powder, cumin, and salt. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway.
  2. While the sweet potatoes roast, heat the black beans in a small saucepan over low heat, seasoning with a pinch of salt and cumin.
  3. Blend all lime crema ingredients in a blender until smooth. Add more water for a thinner consistency if desired.
  4. Warm the tortillas and assemble the tacos with roasted sweet potatoes, black beans, radishes, and cilantro. Drizzle with lime crema.
  5. Serve with lime wedges for added zest.

The roasted sweet potatoes bring a natural sweetness, while the black beans provide a hearty, protein-rich base. The lime crema adds a creamy, citrusy finish, making these tacos a delightfully well-rounded vegan dish.

Mushroom and Spinach Vegan Tacos

These mushroom and spinach vegan tacos are a savory and satisfying choice, offering a meaty texture from the mushrooms and a burst of freshness from the spinach. Paired with a smoky chipotle sauce, these tacos are both healthy and delicious.

Ingredients:

For the filling:

  • 2 cups mushrooms (such as cremini or button), sliced
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 cups fresh spinach, chopped
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • Salt and pepper to taste

For the chipotle sauce:

  • 1/2 cup canned chipotle peppers in adobo sauce
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1/4 cup water
  • Salt to taste

For assembly:

  • 8 small corn tortillas
  • Sliced avocado
  • Fresh cilantro
  • Lime wedges

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add the mushrooms and sauté until browned and softened, about 6–8 minutes.
  2. Add garlic, spinach, smoked paprika, cumin, salt, and pepper. Cook until the spinach wilts, about 2 minutes.
  3. In a blender, combine the chipotle peppers, olive oil, lime juice, water, and salt. Blend until smooth.
  4. Warm the tortillas and fill them with the mushroom and spinach mixture.
  5. Top with avocado slices, cilantro, and a drizzle of chipotle sauce. Serve with lime wedges.

These tacos are a perfect balance of earthy mushrooms and tender spinach, with a smoky chipotle sauce that adds depth and richness. The toppings of creamy avocado and fresh cilantro round out the flavor profile, making each bite a flavorful, fulfilling experience.

Jackfruit Carnitas Tacos

Jackfruit is the perfect meat substitute for creating vegan carnitas, with its shredded texture mimicking pulled pork. These tacos are full of bold flavors, from the spiced jackfruit to the tangy pickled onions and zesty cilantro lime slaw.

Ingredients:

For the jackfruit filling:

  • 2 cans (20 oz) young green jackfruit in brine, drained and shredded
  • 1 tablespoon olive oil
  • 1/2 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground coriander
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon lime juice
  • Salt and pepper to taste

For the cilantro lime slaw:

  • 2 cups shredded cabbage
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon olive oil
  • Salt and pepper to taste

For assembly:

  • 8 small tortillas
  • Pickled red onions (optional)
  • Lime wedges

Instructions:

  1. In a large skillet, heat olive oil over medium heat. Sauté the onion and garlic until softened, about 3–4 minutes.
  2. Add the shredded jackfruit, cumin, chili powder, smoked paprika, coriander, soy sauce, lime juice, salt, and pepper. Stir well, and cook for 8–10 minutes, allowing the jackfruit to caramelize and absorb the flavors.
  3. In a bowl, toss the shredded cabbage with cilantro, lime juice, olive oil, salt, and pepper to make the slaw.
  4. Warm the tortillas and fill them with the jackfruit mixture. Top with cilantro lime slaw and pickled red onions, if desired.
  5. Serve with lime wedges for extra zest.

The jackfruit’s ability to mimic shredded meat makes these tacos a hearty and satisfying vegan option. Paired with the crunchy and tangy slaw, these tacos are a wonderful combination of textures and flavors that are both fresh and indulgent.

Zucchini and Black Bean Tacos

These zucchini and black bean tacos are light, flavorful, and packed with plant-based protein. The stir-fried zucchini pairs perfectly with spiced black beans and is topped with a refreshing mango salsa that adds a sweet touch to the savory filling.

Ingredients:

For the filling:

  • 2 medium zucchinis, sliced into half-moons
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 tablespoon olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste

For the mango salsa:

  • 1 ripe mango, diced
  • 1/2 red onion, finely chopped
  • 1/2 cup fresh cilantro, chopped
  • 1 tablespoon lime juice
  • Salt to taste

For assembly:

  • 8 small tortillas
  • Sliced avocado (optional)
  • Fresh cilantro leaves

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add the zucchini and sauté until tender and slightly golden, about 6–8 minutes.
  2. Add black beans, cumin, chili powder, salt, and pepper. Cook for an additional 2–3 minutes, allowing the beans to warm through.
  3. In a bowl, mix the diced mango, red onion, cilantro, lime juice, and salt to create the salsa.
  4. Warm the tortillas and fill them with the zucchini and black bean mixture.
  5. Top with mango salsa and sliced avocado, if using. Garnish with fresh cilantro leaves and serve.

The lightness of the zucchini combined with the heartiness of black beans makes these tacos a great option for a lighter yet filling meal. The mango salsa adds a refreshing sweetness, making each bite a balanced, flavorful experience.

Grilled Portobello Mushroom Tacos

These grilled portobello mushroom tacos are a deliciously smoky and savory vegan option, perfect for taco lovers. The mushrooms are marinated in a zesty balsamic and garlic mixture, then grilled to perfection for a juicy and tender filling.

Ingredients:

For the mushroom marinade:

  • 4 large portobello mushrooms, stems removed and caps sliced
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste

For assembly:

  • 8 small tortillas
  • Shredded lettuce
  • Sliced tomatoes
  • Sliced red onion
  • Fresh cilantro
  • Lime wedges

Instructions:

  1. In a bowl, whisk together balsamic vinegar, olive oil, garlic, oregano, smoked paprika, salt, and pepper.
  2. Place the sliced portobello mushrooms in the marinade, tossing to coat. Let marinate for 15–20 minutes.
  3. Preheat a grill or grill pan to medium-high heat. Grill the mushrooms for 4–5 minutes per side until tender and grill marks appear.
  4. Warm the tortillas and fill them with the grilled mushrooms.
  5. Top with shredded lettuce, sliced tomatoes, red onion, and fresh cilantro. Serve with lime wedges for added flavor.

The grilled portobello mushrooms bring a meaty, umami-rich flavor that is complemented by the fresh and crunchy taco toppings. The marinade infuses the mushrooms with tangy balsamic and garlic, creating a savory filling that’s perfect for a satisfying vegan taco night.

Sweet Potato and Black Bean Tacos

These sweet potato and black bean tacos are a vibrant, hearty, and nutritious option that combines the natural sweetness of roasted sweet potatoes with the richness of black beans. Topped with a zesty avocado lime crema, these tacos are packed with flavor and texture.

Ingredients:

For the filling:

  • 2 medium sweet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 1 can (15 oz) black beans, drained and rinsed
  • 1/4 cup fresh cilantro, chopped

For the avocado lime crema:

  • 1 ripe avocado
  • 1/4 cup cashew cream or plant-based yogurt
  • 1 tablespoon lime juice
  • Salt to taste

For assembly:

  • 8 small corn tortillas
  • Sliced red onion
  • Chopped cilantro
  • Lime wedges

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 25–30 minutes, or until tender and lightly browned.
  2. While the sweet potatoes roast, heat black beans in a small saucepan over medium heat, cooking until warm.
  3. In a blender, combine the avocado, cashew cream (or yogurt), lime juice, and salt. Blend until smooth and creamy.
  4. Warm the tortillas and fill them with roasted sweet potatoes, black beans, and cilantro.
  5. Drizzle with avocado lime crema, and top with sliced red onion and additional cilantro. Serve with lime wedges.

These tacos are a wonderful combination of sweet and savory flavors. The creamy avocado lime crema adds a rich, tangy element to balance the sweetness of the roasted sweet potatoes. The black beans provide a nice contrast in texture, making these tacos both satisfying and nutritious.

Spicy Cauliflower Tacos

These spicy cauliflower tacos are full of bold flavors, with crispy roasted cauliflower tossed in a smoky and spicy seasoning mix. Topped with a creamy cilantro dressing and fresh slaw, they make for a satisfying and vibrant vegan taco.

Ingredients:

For the cauliflower filling:

  • 1 large head of cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional for extra heat)
  • Salt and pepper to taste

For the creamy cilantro dressing:

  • 1/4 cup fresh cilantro
  • 1/4 cup plant-based yogurt or cashew cream
  • 1 tablespoon lime juice
  • 1 teaspoon maple syrup (optional)
  • Salt to taste

For assembly:

  • 8 small tortillas
  • Shredded cabbage
  • Sliced avocado
  • Lime wedges

Instructions:

  1. Preheat your oven to 425°F (220°C). Toss the cauliflower florets with olive oil, chili powder, smoked paprika, cumin, cayenne (if using), salt, and pepper. Spread them out on a baking sheet and roast for 25–30 minutes, or until crispy and golden brown.
  2. In a blender or food processor, combine cilantro, plant-based yogurt (or cashew cream), lime juice, maple syrup, and salt. Blend until smooth and creamy.
  3. Warm the tortillas and fill them with roasted cauliflower.
  4. Top with shredded cabbage, avocado slices, and a generous drizzle of cilantro dressing. Serve with lime wedges.

The roasted cauliflower provides a smoky and spicy base, while the creamy cilantro dressing adds a refreshing touch that balances out the heat. The crunchy cabbage and smooth avocado bring texture and richness, making each taco bite irresistible.

Lentil and Kale Tacos

These lentil and kale tacos are a hearty and nutritious vegan option, combining protein-rich lentils with the earthy flavor of sautéed kale. The addition of a tangy tahini dressing brings a creamy, nutty element to complement the flavors.

Ingredients:

For the filling:

  • 1 cup dried green or brown lentils, rinsed
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 bunch kale, stems removed and chopped
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste

For the tahini dressing:

  • 3 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 tablespoon maple syrup
  • 1-2 tablespoons water to thin, as needed
  • Salt to taste

For assembly:

  • 8 small tortillas
  • Sliced cucumber
  • Fresh parsley or cilantro

Instructions:

  1. In a medium pot, cook the lentils with vegetable broth according to package directions until tender, about 20 minutes. Drain any excess liquid if necessary.
  2. While the lentils cook, heat olive oil in a large skillet over medium heat. Sauté onion and garlic until softened, about 3 minutes. Add the kale and sauté until wilted, about 4–5 minutes.
  3. Add the cooked lentils to the skillet along with cumin, smoked paprika, salt, and pepper. Stir well and cook for an additional 2–3 minutes, allowing the flavors to combine.
  4. In a small bowl, whisk together tahini, lemon juice, maple syrup, water, and salt until smooth and creamy.
  5. Warm the tortillas and fill them with the lentil and kale mixture.
  6. Top with cucumber slices and drizzle with tahini dressing. Garnish with fresh parsley or cilantro.

These tacos are a nutritious powerhouse, with the lentils providing protein and fiber and the kale offering a boost of vitamins. The tahini dressing brings a rich, creamy texture that elevates the entire dish, making these tacos a wholesome and satisfying meal.

Tempeh Taco Meat Tacos

These tempeh taco meat tacos offer a vegan-friendly alternative to traditional ground beef tacos. Tempeh is crumbled and sautéed with spices, creating a hearty and flavorful filling that’s complemented by fresh toppings like tomatoes, lettuce, and a tangy avocado salsa.

Ingredients:

For the tempeh taco meat:

  • 1 block tempeh, crumbled
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 1 tablespoon soy sauce or tamari
  • 1/4 cup water

For the avocado salsa:

  • 1 ripe avocado, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1 tablespoon lime juice
  • Salt and pepper to taste

For assembly:

  • 8 small tortillas
  • Shredded lettuce
  • Fresh cilantro
  • Lime wedges

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add the crumbled tempeh, onion, and garlic, and sauté for 5–7 minutes until the tempeh is browned.
  2. Stir in the chili powder, cumin, paprika, salt, pepper, soy sauce, and water. Cook for an additional 3–4 minutes, allowing the flavors to meld together.
  3. In a small bowl, combine the avocado, tomatoes, red onion, lime juice, salt, and pepper to make the salsa.
  4. Warm the tortillas and fill them with the tempeh taco meat.
  5. Top with shredded lettuce, avocado salsa, and fresh cilantro. Serve with lime wedges.

The tempeh taco meat brings a meaty texture and deep flavor, while the fresh avocado salsa adds a creamy, tangy contrast. These tacos are perfect for anyone craving a plant-based alternative that’s just as satisfying as traditional tacos.

Mushroom and Spinach Tacos

These mushroom and spinach tacos offer a savory, umami-packed filling, making them a perfect choice for a satisfying and healthy meal. The mushrooms bring a meaty texture, while the spinach adds a burst of color and nutrients, all enhanced with a touch of garlic and smoked paprika for extra depth of flavor.

Ingredients:

For the filling:

  • 2 cups mushrooms, sliced (cremini, button, or a mix)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 cups fresh spinach
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground thyme
  • Salt and pepper to taste

For assembly:

  • 8 small corn or flour tortillas
  • Sliced avocado
  • Fresh cilantro, chopped
  • Lime wedges

Instructions:

  1. Heat the olive oil in a large skillet over medium heat. Add the mushrooms and cook for 5-7 minutes, until they release their moisture and begin to brown.
  2. Add the garlic, smoked paprika, thyme, salt, and pepper, and stir well to combine. Continue cooking for another 2 minutes.
  3. Stir in the spinach and cook until wilted, about 2 minutes.
  4. Warm the tortillas and fill each with the mushroom and spinach mixture.
  5. Top with slices of avocado, a sprinkle of cilantro, and a squeeze of lime juice.

These mushroom and spinach tacos are a fantastic option for those looking to enjoy a light yet flavorful taco. The earthy mushrooms, combined with the slightly bitter spinach, create a satisfying balance that’s perfectly complemented by the creamy avocado and tangy lime.

Zucchini and Corn Tacos

Fresh zucchini and sweet corn come together in these light and vibrant tacos, making them a refreshing choice for a summer-inspired meal. The addition of smoky chipotle and lime adds a smoky heat and tang that elevates the natural sweetness of the corn and zucchini.

Ingredients:

For the filling:

  • 2 medium zucchinis, chopped
  • 1 cup fresh corn kernels (or frozen, thawed)
  • 1 tablespoon olive oil
  • 1 teaspoon chipotle chili powder
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste

For assembly:

  • 8 small tortillas
  • Fresh cilantro, chopped
  • Lime wedges

Instructions:

  1. Heat the olive oil in a skillet over medium heat. Add the zucchini and cook for 3-4 minutes, until tender.
  2. Add the corn, chipotle chili powder, cumin, salt, and pepper. Continue cooking for another 3-4 minutes, allowing the corn to warm and caramelize slightly.
  3. Warm the tortillas and fill them with the zucchini and corn mixture.
  4. Top with fresh cilantro and a squeeze of lime juice.

These zucchini and corn tacos are a delightful, light option that’s packed with fresh flavors. The smoky chipotle and lime bring an extra layer of excitement to the dish, making these tacos perfect for a quick and satisfying vegan meal.

Chickpea and Avocado Tacos

These chickpea and avocado tacos are a fantastic combination of creamy avocado and protein-packed chickpeas. Tossed in a flavorful spice mix and topped with a tangy tahini dressing, they’re a deliciously filling and nutritious taco choice.

Ingredients:

For the filling:

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon turmeric
  • Salt and pepper to taste

For the tahini dressing:

  • 3 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 tablespoon water (to thin)
  • Salt to taste

For assembly:

  • 8 small tortillas
  • 1 ripe avocado, sliced
  • Sliced red onion
  • Fresh parsley or cilantro, chopped

Instructions:

  1. Heat the olive oil in a skillet over medium heat. Add the chickpeas, smoked paprika, cumin, turmeric, salt, and pepper. Cook for 5-7 minutes, gently pressing the chickpeas as they cook to slightly mash them and create a “crunchy” texture.
  2. In a small bowl, whisk together tahini, lemon juice, and water until smooth. Season with salt to taste.
  3. Warm the tortillas and fill each with the spiced chickpeas.
  4. Top with avocado slices, red onion, and a drizzle of tahini dressing. Garnish with fresh parsley or cilantro.

These chickpea and avocado tacos are bursting with flavor, with the spiced chickpeas providing a savory base and the creamy avocado adding richness. The tahini dressing brings a delightful nutty tang that ties everything together, creating a balanced and satisfying meal.

Butternut Squash and Black Bean Tacos

These butternut squash and black bean tacos are a hearty, seasonal delight. The roasted squash brings a natural sweetness, while the black beans add protein and earthiness. With a sprinkle of fresh lime and cilantro, these tacos are both filling and flavorful.

Ingredients:

For the filling:

  • 2 cups butternut squash, peeled and diced
  • 1 tablespoon olive oil
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 can (15 oz) black beans, drained and rinsed

For assembly:

  • 8 small tortillas
  • Fresh cilantro, chopped
  • Lime wedges

Instructions:

  1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, chili powder, cumin, salt, and pepper. Spread the squash in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
  2. Heat the black beans in a small saucepan over medium heat until warmed through.
  3. Warm the tortillas and fill each with roasted butternut squash and black beans.
  4. Top with fresh cilantro and a squeeze of lime juice.

These tacos are the perfect fall-inspired meal, with the sweetness of the butternut squash beautifully complementing the earthy black beans. The fresh cilantro and lime add brightness, making these tacos both comforting and refreshing.

Note: More recipes​ are coming soon!