Vegan Tacos with Cilantro Lime Sauce are gluten-free and oil-free. These healthy, 20-minute vegan tacos are so easy to make! The filling is made with seasoned pinto beans and rice. The tacos are then topped with a tangy cilantro-lime sauce, diced onion, and fresh cilantro.
On my recent trip to the health food store I grabbed a pack of organic tortilla sliders. At the time I wasn’t sure what I’d fill them with, but their cute little size was irresistible.
And vegan tacos are always a hit with the family so I knew the tortillas wouldn’t go to waste.
Well, last week, I was in need of a quick and easy lunch.
Looking in the fridge I spotted the tortilla sliders and some leftover brown rice. Vegan taco instantly came to mind!
I then dug around the pantry and came out with 2 cans of pinto beans and some seasonings for the taco filling. Next, I 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.
These vegan tacos are topped with a tangy cilantro lime sauce—made from soaked cashews. To quick soak the cashews, start by boiling about a cup of water. Then slowly 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, 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, chips and salsa or both!
Enjoy!
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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.
10 minPrep Time
10 minCook Time
20 minTotal Time
Yields 8-10 tacos
Save Recipe5 based on 5 review(s)
Ingredients
8-10 corn tortillas
Fresh cilantro
Fresh onion, diced
2 (15oz) cans pinto beans, drained and rinsed
1/2 cup rice or grain of choice, precooked/leftover
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
Instructions
- 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 onion.
- 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 8-10 tacos or about 16 sliders. I’ve found the leftovers make an even quicker lunch. Just reheat the leftovers 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.
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