Vegan tacos are gluten-free and oil-free. These healthy, 20-minute vegan tacos are so easy to make! They're filled with seasoned pinto beans then topped with a tangy cilantro-lime sauce, diced onion, and fresh cilantro.
Vegan tacos with Spanish rice are always a hit with the family.
So on my recent trip to the supermarket, I grabbed a pack of organic tortilla sliders. I envisioned the cute little tortillas filled with seasoned pinto beans and topped in a creamy sauce.
Well, last week, I was short and time and in need of a quick and easy lunch.
Looking in the fridge I spotted the tortilla sliders and some leftover brown rice. The vegan tacos I had envisioned instantly came to mind!
So, I dug around the pantry and came out with 2 cans of pinto beans and some Mexican-inspired seasonings for the taco filling.
Next, I threw together the sauce by modifying my BBQ Ranch Dressing, and within 20 minutes my family was enjoying these time-saving Vegan Tacos with Cilantro Lime Sauce.
Vegan tacos are topped with a tangy cilantro lime sauce—made from soaked cashews.
How to soak cashews
To quick soak the cashews, start by boiling about a cup of water. Then carefully add the cashews to the boiling water and turn off the heat. It will only take about 10 minutes for the cashews to soften, which is enough time to prep the bean filling.
Once the cashews have softened, drain & rinse them. Then add them to a blender with the remaining sauce ingredients and blend away!
Vegan Tacos with Cilantro Lime Sauce
Let’s talk more about these amazingly quick, yet super delicious vegan tacos.
The tacos are filled with pinto beans and brown rice simmered in veggie broth and seasonings. The tacos are then slathered in a tangy cilantro-lime sauce and topped with diced onion and fresh cilantro.
These 20-minute tacos will have the whole family coming back for more!
Make these vegan tacos a filling meal and serve them alongside Spanish rice and chips and salsa!
Enjoy!
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20 minute Vegan Tacos with Cilantro Lime Sauce
Vegan Tacos with Cilantro Lime Sauce are gluten-free and oil-free. These healthy 20 minute vegan 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.
Ingredients
Tacos:
- 8-10 corn tortillas
- Fresh cilantro
- Fresh onion, finely diced
Pinto Bean Filling
- 2 (15oz) cans pinto beans, drained and rinsed
- 1/2 cup rice or grain of choice, precooked/leftover
- 1 cup vegetable broth
- 2 teaspoons onion powder
- 1 teaspoon cumin
- 3/4 teaspoon Himalayan pink salt, or to taste
- 3/4 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- optional: 1 Tablespoon nutritional yeast
- optional: cayenne pepper for added heat
Cilantro Lime Sauce
- 1/2 cup raw cashews, soaked
- 1/2 cup fresh cilantro, packed and divided
- 1/4 cup freshly squeezed lime juice, about 3 limes
- 1/4 cup non-dairy milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon maple syrup
Instructions
Pinto Bean Filling:
- Place 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 onion.
- Once most of the liquid in the beans has evaporated, mash a few of them to thicken the filling. Continue cooking over low heat until desired thickness. If they become too dry add a bit more veggie broth, or water.
- Adjust seasonings to taste.
Cilantro Lime Sauce:
- Set aside half of the cilantro.
- Drain and rinse the soaked cashews.
- Place the cashews along with the remaining ingredients into a NutriBullet or equivalent. Blend until the sauce is creamy.
- Add in the cilantro you set aside and pulse the sauce a few more times to break it up. Don’t over blend, you'll want to leave some flecks of cilantro. If needed, add more non-dairy milk to desired consistency. I usually add a bit more for a thinner sauce.
To Assemble Tacos:
- Place a scoop of bean mix on the tortilla. Top with cilantro lime sauce, diced onion and fresh cilantro. Serve alongside chips and salsa or Spanish rice.
Enjoy!
Nutrition Information:
Yield: 16 slider tacos Serving Size: 2 slider tacosAmount Per Serving: Calories: 115Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 123mgCarbohydrates: 20gFiber: 2gSugar: 1gProtein: 5g
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
Note: This recipe makes 8-10 tacos or about 16 sliders. I’ve found that leftovers make an even quicker lunch. Just reheat the leftover beans in a small pan with about a teaspoon of water to keep them from sticking. The filling is also a delicious replacement for the refried beans in my potato tacos.
Alicia
I Made these for dinner today and they were amazing! I’m so glad I came across this recipe , I’ll definitely be making them again. Thanks!
Where you get your protein
Yay! I’m glad you enjoyed the recipe, Alicia!
Kathy
These were so amazing!!!!! Thank you for recipe. I added yeast, skipped cayenne pepper and they were devoured my family.
Lynn
I made this sauce earlier tonight so it could sit in the fridge for a bit before using it. It's definitely lime and cilantro flavored, lol. I followed the recipe (not quite sure what the point of 1/4 tsp of maple syrup is) except I used fresh garlic. It's way too runny. Like water almost. I'll see if it's thickened up tomorrow. If it hasn't, I'll have to add more cashews.
Where you get your protein
The maple syrup is added to the blender in the beginning, with everything else. Too thin of a sauce typically indicates there was too much liquid. Usually, I have the opposite results and need to add more non-dairy milk. Next time, I suggest adding only half of the non-dairy milk to begin with, then add more as needed.
Wendy
Just have to say these were AWESOME!! Thanks for the recipe. :)
Where you get your protein
Yay, I'm so glad you enjoyed the recipe Wendy!!
Molly
Will these work with any white bean do you think?
Where you get your protein!
I think any white bean will work. Just taste and adjust seasonings to your liking! Enjoy, Molly!
Juanita
I am always looking for new recipes for my vegan bff I am super excited to try this recipe tomorrow tacos are always a hit thank you for sharing
Al Davis
Just made them for lunch, and this recipe knocks the ball out of the park! I did find, though, there was too much liquid in the bean, even after mashing them, so I added more rice, and that solved the problem.
Ditto the cilentro lime sauce--too watery. Adding rice solved the problem. I did use a food processor, though, so maybe the Vitamix wold have prevented the problem. But the difficulty with the Vitamix is that you can't get all the food you made out of the bottom of the damn thing!
Including slicing and dicing, it did take longer than 30 minutes--and I'm fast at it.
Thanks!
Where you get your protein!
That's great to hear, Al! I'm so glad you enjoyed the tacos and the rice thickened things up for you! :)
Randi
Diced the onion, says dice the pinon :) fyi
Where you get your protein!
Just fixed it, thanks! :)
Amy Katz from Veggies Save The Day
I love this recipe! The tacos are so delicious, especially with that sauce!
Where you get your protein!
Thank you so much, Amy! I cover my tacos in the sauce... I love it!!
Rebecca Strength and Sunshine
Love that cilantro lime sauce! Taco tuesday has a new super star ;)
Where you get your protein!
Thanks Rebecca!! The sauce is BOSS!! :)
Brandie
You had me at tacos :D I'm saving this link so I can make it later. Yummy!
Where you get your protein!
I can eat tacos daily! Enjoy, Brandie! :)
Sarah McMinn
These look so good and perfect for summer!
Where you get your protein!
Thanks Sarah!
Sophia | Veggies Don't Bite
I pretty much can drink cilantro lime sauce like soup so count me in!
Where you get your protein!
I'm with you Sophia! This sauce is so drinkable!!
Taylor
Oh my, these look delicious!!