Vegan Taco Meat

Looking down on 3 soft tacos with cherry tomatoes around it. There's also a bowl of salsa and a bowl of guacamole by it.

Make this easy vegan taco meat to serve on your favorite Mexican dishes, like tacos, salads, burritos, and more. It's generously seasoned with Mexican spices and made nutritional and flavorful with black beans and corn.

Course Main Course

Cuisine Mexican

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 177kcal

Author Marly McMillen

Ingredients

1 teaspoon olive oil
½ cup chopped onions
2 cups veggie crumbles
⅓ cup taco seasoning
2 cups black beans (or one 15 oz can)
1 cup frozen corn (or canned)

Cups - Metric

Instructions

Heat the oil in a skillet over medium heat. Add the onions and stir to coat the onions in the oil. Cook for approximately 5 minues, until the onions are mostly tender.
Add the veggie crumbles. (See note) Use a spatula to break the crumbles into smaller bits. Add the taco seasoning, black beans, and corn. Cook until heated through.

Notes

How you cook the veggie crumbles depends on the type of crumbles you're using. If it's a frozen veggie crumble, like Gardein or Beyond Meat, the cooking time is simply to heat up the veggie crumbles. If you're using one of the veggie products, like Impossible Burger products, they require more cooking and you may need to use your spatula to break it down into smaller pieces.

Nutrition