Vegan walking tacos

Name: Vegan walking tacos
Prep time: 30 minutes
Yield: 6
Ingredients: 4 medium avocados; 1 juice of ½ lime, plus more to taste; 0.5 teaspoon salt, plus more to taste; 1 teaspoon garlic powder; 2 Roma tomatoes, chopped; 0.5 cup chopped onion; 0.25 cup chopped cilantro; 1 juice of ½ lime, plus more to taste; 0.5 teaspoon salt, plus more to taste; 1 tablespoon olive oil; 0.5 cup chopped onion; 2 (12-ounce) packages plant-based ground beef; 1 (15-ounce) can black beans, drained and rinsed; 2 tablespoons vegan taco seasoning; 1 cup shredded vegan cheese, plus more for serving; 6 individual bags vegan corn chips; shredded lettuce; vegan sour cream; salsa

We haven’t met a vegan taco we didn’t love, but these vegan walking tacos just might be our new favorite way to enjoy them. Really, who doesn’t love a taco you can eat straight out of the bag?

Individual bags of crunchy corn chips are stuffed with seasoned taco filling and loaded with fresh guacamole, zesty pico de gallo, and shredded vegan cheese. For the overachievers, we’ve also included shredded lettuce, vegan sour cream, and salsa, so you can customize your walking taco just the way you like it.

It’s taco time everywhere you take this delicious twist on a classic. Have your toppings ready to go, grab a fork, and dig in. These fun, portable tacos are perfect for adding a little novelty to taco nights, game days, and parties.

Preparation Time: 30 minutes

Print the recipe

Ingredients

SERVINGS:

Calories: 700 Protein: 26 g

Guacamole

4 medium avocados
1 juice of ½ lime, plus more to taste
0.5 teaspoon salt, plus more to taste
1 teaspoon garlic powder

Pico de gallo

2 Roma tomatoes, chopped
0.5 cup chopped onion
0.25 cup chopped cilantro
1 juice of ½ lime, plus more to taste
0.5 teaspoon salt, plus more to taste

Taco filling

1 tablespoon olive oil
0.5 cup chopped onion
2 (12-ounce) packages plant-based ground beef
1 (15-ounce) can black beans, drained and rinsed
2 tablespoons vegan taco seasoning
1 cup shredded vegan cheese, plus more for serving

For serving

6 individual bags vegan corn chips

Optional toppings

shredded lettuce
vegan sour cream
salsa

Preparation

Make the guacamole. In a medium bowl, add the avocado flesh, juice of ½ lime, ½ teaspoon salt, and garlic powder. Mash with a fork until creamy but slightly chunky. Taste and add more lime juice, salt, or garlic powder, if desired. Set aside.
Make the pico de gallo. In another medium bowl, combine the tomatoes, ½ cup onion, cilantro, juice of ½ lime, and remaining ½ teaspoon salt. Stir to combine, then taste and add more lime juice and salt, if needed. Set aside.
Cook the filling. Heat the olive oil in a large skillet over medium heat. Add the remaining onion and cook until translucent, about 2 minutes. Stir in the plant-based beef, black beans, and taco seasoning, and cook until the beef is heated through and lightly browned, about 8 minutes. Remove from the heat and stir in the shredded vegan cheese until melted. Taste and add more salt, if needed.
Crush the chips. Without opening the bags, gently crush the chips into bite-size pieces. You’re going for broken pieces, not crumbs.
Assemble. Open each bag and roll down the top edges. Spoon about ½ cup of the filling into each bag, then top with more vegan cheese, guacamole, and pico de gallo. Add any other toppings you like and serve right away with forks.

Several bags of corn chips filled with vegan walking taco toppings on a wooden board, surrounded by bowls of guacamole, pico de gallo, and vegan sour cream, plus shredded vegan cheese, lettuce, lime wedges, and cilantro.

Tips

Gently crush the chips: Keep the bags sealed and crush the chips into bite-size pieces. You’re looking for broken pieces, not crumbs!
Choose your chips: Individual bags of corn chips, like Fritos Original, are a classic choice because they’re sturdy enough to hold the filling and toppings. Tortilla chips work too.
Assemble just before serving: For the crunchiest walking tacos, wait until you’re ready to eat before adding the filling and toppings.
Set up a taco bar: For a party, set out the bags of crushed chips, warm filling, guacamole, pico de gallo, vegan cheese, and toppings buffet-style, and let everyone build their own.
Customize your toppings: Chopped tomatoes, pickled red onions, sliced jalapeños, fresh cilantro, or diced red onion would all be delicious additions. The options are endless!
Simplify: Save time with store-bought guacamole and pico de gallo. You can also use sliced avocado, chopped tomatoes, or your favorite salsa, or skip either one.
Swap the filling: Use pinto beans, kidney beans, or cooked lentils in place of the black beans, and crumbled seasoned tofu, tempeh, or your favorite plant-based crumbles in place of the plant-based beef.
Make it extra cheesy: Swap the shredded cheese for your favorite vegan queso or nacho cheese sauce, or leave it out.
Make ahead: Make the guacamole and pico de gallo up to 1 day ahead, and the taco filling up to 3 days ahead. Store each in a separate airtight container in the refrigerator, and reheat the filling in a skillet over medium heat before assembling.