Vegan Tacos with Cilantro Lime Sauce are gluten-free and oil-free. These healthy 20 minute tacos are so easy to make and only take one pan! The filling is made with seasoned pinto beans and rice. Then the tacos are topped with a tangy cilantro lime sauce.
On my recent trip to the health food store I grabbed a pack of organic tortilla sliders. At that time I wasn’t sure what I’d fill them with, but their cute little size was irresistible. And tacos are always a hit with the family so I knew they wouldn’t go to waste.
Last week, I was in need of a quick and easy lunch when I spotted the tortilla sliders in the fridge, and a small amount of leftover rice. I dug around the pantry and came out with pinto beans and seasonings for a taco filling. I then threw together a sauce by modifying my BBQ Ranch Dressing. And within 20 minutes I was enjoying some time saving Vegan Tacos with Cilantro Lime Sauce.
The tacos are topped with fresh cilantro, diced onion and a tangy cilantro lime sauce—made from soaked cashews. The sauce is so quick to whip up even if you forget to presoak the cashews. Boil about a cup of water. Once boiling turn the heat off and toss in the cashews. (I almost always use this method.) It will only take about 10 minutes for the cashews to soften, which is a perfect time to prep the bean filling.
Once the cashews are soft, add them to your blender with the remaining sauce ingredients and blend away! Now slather those tacos with that freshly made cilantro-lime sauce, and extra lime juice if you love fresh squeezed lime as much as me!
Vegan Tacos with Cilantro Lime Sauce
By using soft corn tortillas the tacos are 100% gluten-free. And cooking the beans and rice in veggie broth, while the sauce is made from cashews, makes them oil-free as well!
Now let’s talk more about these amazingly quick, yet super delicious tacos. The filling is healthy and simple. It’s made with pinto beans, rice, seasonings, and veggie broth. The tacos are topped with diced onion and fresh cilantro for minimal prep. The cilantro-lime sauce, paired with the filling and toppings, creates an authentic taste that’s sure to please the whole family.
Make the tacos a filling meal and serve them along side chips and salsa, Spanish rice, or both!
If you make these Vegan Tacos with Cilantro Lime Sauce don’t forget to take a photo and tag me on IG @whereyougetyourprotein! I love seeing your creations!
Yields 8-10 tacos
10 minPrep Time
10 minCook Time
20 minTotal Time
8-10 corn tortillas
Fresh onion, diced
2 (15oz) cans pinto beans, drained and rinsed
1/2 cup rice, precooked
1 cup veggie broth
2 teaspoons onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon himalayan pink salt, or to taste
1/2 teaspoon smoked paprika
1/2 teaspoon paprika
optional: 1 teaspoon nutritional yeast
optional: 1/4 teaspoon chili powder
optional: cayenne, to taste
1/2 cup raw cashews, soaked
1/2 cup fresh cilantro, packed & divided
1/3 cup fresh squeezed lime juice, about 3 limes
1/4 cup non-dairy milk
1/4 teaspoon garlic powder
1/4 teaspoon maple syrup
- If you haven't presoaked the cashews for at least 2 hours you can quick soak them. Boil 1 cup of water. Once boiling, turn off the heat and toss in the cashews. Allow to soak for about 10 minutes.
- Place all the bean filling ingredients into a saucepan. Simmer the bean mix over medium heat for 8-10 min, stirring occasionally.
- While the beans cook, prep the sauce and dice the pinion.
- Once most of the liquid in the beans has evaporated, mash a few of them to thicken the filing. Continue cooking over low heat until desired thickness. If they become too dry add a bit more veggie broth, or water.
- Place all the ingredients, except 1/2 of the cilantro, in a high speed blender or Nutri-Bullet. Blend on high until the sauce is creamy.
- Add the remaining cilantro and pulse a few times. Don’t over blend, you'll want to leave flecks of cilantro. If needed, add more non-dairy milk for desired consistency. I usually ad a bit more for a thinner sauce.
- Place a scoop of bean mix on the tortilla. Top with cilantro lime sauce, diced onion and fresh cilantro. Serve along side chips and salsa or Spanish rice.
Note: This recipe makes about 8-10 tacos or about 16 sliders, but can easily be cut in half. However, I’ve found the leftovers make an even quicker lunch or are delicious in my potato tacos. Reheat the leftover beans in a small pan with about a teaspoon of water to keep them from sticking.
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