Homemade Vegetarian Tacos

tacos Tacos: Indulge in the delightful flavors of vegetarian tacos crafted with care, featuring creamy refried beans, zesty tomato salsa, and a dollop of sour cream. Tacos, a beloved Mexican tradition, showcase corn tortillas brimming with an array of tantalizing fillings.


Preparation Time: 5 minutes

Cooking Time: 25 minutes

Total Time: 30 minutes

Cuisine: Mexican, Global

Course: Snack, Appetizer

Dietary Needs: Vegetarian

Difficulty: Moderate


For soaking kidney beans:

  • ½ cup kidney beans (about 100 grams), or pinto beans
  • Water, enough for soaking

For pressure cooking kidney beans:

  • 2 cups water
  • ¼ teaspoon salt

Additional ingredients for refried beans:

  • 1 tablespoon olive oil
  • ⅓ cup finely chopped onions (about 40 to 50 grams, or 1 medium onion)
  • ½ teaspoon finely chopped garlic, or 2 to 3 medium-sized peeled garlic cloves
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon dried oregano
  • ½ to 1 teaspoon red chili powder or cayenne pepper, to taste
  • 1 teaspoon ground cumin
  • Salt, to taste
  • ½ to ⅔ cup water, or as needed

For vegetarian taco fillings:

  • 12 to 14 taco shells (6 to 8 inches)
  • Tomato salsa, 1 bowl
  • Sour cream, ½ cup
  • ⅓ cup grated or shredded cheddar cheese, as needed

Also Read: Kanji 


Pressure cooking kidney beans:

  1. Rinse the kidney beans thoroughly under running water. Allow the beans to soak in an ample amount of water overnight or for a duration of 8 to 9 hours.
  2. The next day, drain the soaking water. Rinse the kidney beans again.
  3. Transfer the beans to a 2-liter stovetop pressure cooker. Add ¼ teaspoon salt and 2 cups of water.
  4. Pressure cook the kidney beans on medium heat for 15 to 18 minutes. Note that fresh beans cook faster, while older beans may take longer.
  5. Once cooked, allow the pressure to release naturally. Open the lid and check if the beans are soft and mash easily. Remove the water and place the beans to the side.

Making refried beans:

  1. Warm olive oil gently in a pan over low heat. Introduce finely chopped garlic, allowing it to sauté until its aroma fills the air.
  2. Add finely chopped onions and sauté until translucent and softened.
  3. Add the cooked kidney beans along with ½ to ⅔ cup of water. You also have the option to substitute vegetable stock for water.
  4. Add salt to taste and bring the mixture to a boil.
  5. Mash the beans with a vegetable masher once the mixture boils. Optionally, allow the mixture to cool slightly before blending it into a smooth puree.
  6. Add black pepper, dried oregano, red chili powder or cayenne pepper, and ground cumin according to your taste preferences.
  7. Simmer the beans on low to medium-low heat for 5 to 6 minutes until thickened to your desired consistency. Adjust the consistency with more water if needed.
  8. After it has thickened, take it off the heat and set it aside.

Assembling vegetarian tacos:

  1. Preheat the oven to 100°C/210°F. Place the taco shells on a baking tray and heat them in the oven for 2 to 3 minutes.
  2. Remove the heated taco shells from the oven.
  3. Gather all the ingredients for stuffing: taco shells, refried beans, tomato salsa, sour cream, and grated cheddar cheese.
  4. Spoon a generous amount of refried beans onto each taco shell.
  5. Top with tomato salsa, sour cream, and grated cheddar cheese.
  6. Serve the vegetarian tacos immediately.

Also Read: Bonda


  • Store-bought crispy taco shells were used in this recipe, but you can also use soft tortilla shells or whole wheat roti.
  • You can cook the beans in an Instant Pot, adjusting the water as needed.
  • Fresh curd or yogurt can be substituted for sour cream.
  • This recipe is easily scalable for fewer or more servings.
  • Feel free to customize your tacos with additional toppings such as pickled onions, avocado slices or guacamole, or your favorite sauces or sautéed veggies.

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