Unlock Unexpected Flavor: Vegan Tacos That Fight Food Waste!

Written by Jorge Fitz, recipes originally published by The Tahona Society | 5 min read

Think a truly delicious taco needs meat? Think again! Get ready to discover three vibrant vegan taco ideas that share a secret: they're all about transforming every last green stem and perfectly imperfect vegetable from your crisper into something incredible.

My earliest food memories often drift back to childhood tacos: simple joys of rice and beans (sometimes together!), all culminating in that perfect drench of salsa. Oh, the flavors, the textures—they were pure magic! Fast forward to today, and my definition has delightfully expanded: a taco, to me, is any scrumptious creation artfully bundled inside a tortilla, whether it's fashioned from hearty, rustic corn or wheat flour.

My lifelong love affair with crunchy, nutritious vegetables—their vibrant textures and layers of flavor—has only grown stronger. This journey truly blossomed over ten years ago with the launch of our Casa Jacaranda Cooking Experience in Mexico City. I soon discovered a significant number of our guests were vegetarian, ovo-lacto, or vegan, eager to explore traditional Mexican cuisine free from meat.

While many authentic Mexican dishes are inherently vegetable-forward, we pushed boundaries. We meticulously researched old culinary texts, transforming beloved classics like Cochinita, Birria, Tinga, and Mole into incredible plant-based versions. After much dedication, I can now proudly affirm that we expertly cater to almost any food restriction, ensuring every guest enjoys unforgettable cooking techniques and flavors. So, when the Tahona Society sought vegan taco recipes to champion home food waste reduction, I enthusiastically dove in!

As you make these tacos, we hope you'll find immense joy in their vibrant flavors – a joy amplified by the knowledge that you're actively preventing food waste. It's a win-win for your taste buds and the planet! And remember our timeless taco wisdom: always, always add salsa or chile to truly make them sing, amigos!

Click here to find recipes for delicious fresh salsa: Easy, Delicious and Spicy: 5 Homemade Taco Sauce Recipes

Colorful Garden Taco “The Crisper Corner Taco”

Makes 1 taco

“Close your eyes and imagine: this taco's aromas of roasted peppers (red or any and all colors) instantly whisk you away to a vibrant Mexican barbecue. Craft this flavor explosion in a pan, on the grill, or under the broiler. If you opt for the latter two, keep those veggies whole until after cooking for the best texture. And for that coveted, smoky char, skip the oil while they cook—it's a game-changer!”

Ingredients

one corn or wheat flour tortilla

⅓ teaspoon extra virgin olive oil, plus some to finish

⅓ big bell pepper, sliced

1 spring onion, sliced into rounds all the way to the green part, used to garnish

3 halves of sun-dried tomatoes

fresh cilantro leaves, to garnish

1 corn tortilla

lime wedges, to garnish

salsa, to garnish

salt and pepper, to taste

How to make

Drizzle a bit of olive oil in a heated pan, add the spring onion and cook for about a minute, then add the bell pepper slices and sauté until slightly tender. Remove from the pan before they change color! Warm a tortilla using the same pan and then add the sautéed veggies. Then add a few slices of sun-dried tomato. Add flaky sea salt and a small pinch of pepper. Garnish with cilantro leaves and lime wedges. If you wish, you can add a few drops of olive oil to the finished taco, then some lime juice and the hot salsa of your preference.

Sautéed Mushrooms and Bean Salad Taco: The Power of Legumes!

Makes 1 taco

“I'm a big believer in the magic of having cooked beans and chickpeas (or any legume!) ready in the fridge. They're my go-to for instantly boosting a simple salad into a nutritious powerhouse, or adding heartiness and a splash of color to any soup.”

Today, I brought that simple magic to the taco. I just tossed chickpeas and black beans together with a drizzle of olive oil, a sprinkle of sea salt, and a dash of vinegar to create a truly delicious base that goes incredibly well with the sautéed mushrooms. And for the ultimate garnish? Grab those greens that might be looking a little sad in your crisper drawer. They'll find new life, fresh crunch, and a burst of flavor in this incredible taco!

Ingredients

one corn or wheat flour tortilla

a handful of fresh mushrooms (cremini, shiitake, oyster, white or any seasonal mushroom works!)

1 spring onion, sliced (reserve the green part for garnish)

1 small garlic clove, chopped

⅓ small serrano pepper (optional)

2 teaspoons bean salad (assorted cooked beans and chickpeas, olive oil, minced garlic, vinegar and salt)

a handful of greens from your crisper drawer (I used leftover arugula), to garnish

the green part from your spring onion, sliced, to garnish

salsa, to garnish

lime wedges, to garnish

salt and pepper, to taste

How to make

Drizzle a bit of olive oil in a heated pan. Add the onion and garlic and sauté for about a minute. Add the mushrooms and the serrano pepper and toss for about two minutes, then sprinkle some sea salt and a few drops of lime. Continue to cook for another minute or until you start smelling the mushrooms’ beautiful umami-rich aroma. Warm a tortilla in a pan, arrange your cooked ingredients in the taco, garnish with arugula and the onion greens, add a few drops of lime and the salsa of your choosing.

Don’t Waste a Bite: The Fridge-Emptying Hummus Taco!

Makes 1 taco

“Ever stare into your fridge, wondering what to do with those last few lonely veggies? Look no further! This Fridge-Emptying Hummus Taco is your new go-to for transforming delicious odds and ends into a vibrant, satisfying meal.”

Today, I'm showcasing spring onion greens, broccoli florets, stems, and leaves, with a kick of serrano chile. But the beauty of this taco is its flexibility—use any leftover vegetables you have on hand. Just slice them small, give them a quick sauté, and get ready to create something delish.

Ingredients

one corn or wheat flour tortilla

a splash of vegetable oil

a handful of chopped greens

a handful of whole green beans—I used mangetout beans (snow beans) today, but you can use steamed green beans or shelled edamame)

a handful of leftover veggies like zucchini, mushrooms, bell peppers, red onion… anything goes, really!

2 tablespoons hummus

roasted nuts, like cashews, peanuts or pistachios

lime wedges, to garnish

salt and pepper, to taste

salsa, to garnish

How to make

Drizzle a bit of vegetable oil in a pan, add your chopped greens and veggies, and cook over medium heat. Toss to cover in the oil and then stop, allowing them to continue cooking and caramelize, getting a slight browning on the edges.

Remove from the pan and set aside. Add a few more drops of olive oil to the pan and sauté your green beans until they’re starting to brown, stopping before they lose their crunch.

Warm a tortilla in the same pan. Spread a generous amount of hummus on the tortilla, add your caramelized greens and veggies, then the green beans and the roasted nuts. Sprinkle it with flaky salt and black pepper to taste. Add a few drops of lime and garnish with the salsa of your choice.