Vegan Picadillo Tacos

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Posted: Might 2, 2022 · Up to date: Might 2, 2022

These vegan picadillo tacos could not be simpler to make and they're so, so delicious! Nobody will miss the meat.

Serve up these scrumptious vegan picadillo tacos at your Cinco de Mayo gathering or simply for a household Taco Tuesday and watch them go! The picadillo filling takes minutes to make and is loaded with spicy vegan meatless meat and veggies like tomatoes, bell peppers and potatoes. You'll be able to scoop the picadillo into plain tortillas or fry up corn tortillas into crispy golden taco shells, particularly when you have youngsters.

Tacos picadillo on two blue plates with slices of lime. More vegan picadillo filling and red cabbage shreds on the side in bowls.

For those who're searching for a straightforward however showstopping recipe to your subsequent Mexican-themed dinner, look no additional. This vegan picadillo tacos recipe come collectively in about half-hour and the tacos are so, so scrumptious that you just will not have the ability to cease at two or three.

Picadillo recipes normally use floor beef or pork however the base for this meatless picadillo recipe is vegan sausage. I used the Inconceivable spicy sausage, which has cayenne and chili flakes added to it. You should use any sausage or meatless meat of your alternative and simply add extra chili to it. There are many veggies within the filling as nicely, together with bell peppers, onions, tomatoes and potatoes, which makes this a rounded, wholesome meal.

I used corn tortillas to serve up this tasty filling and I fried them up till they had been crisp and golden for Jay. Not that he wanted the inducement to eat this scrumptious picadillo however he does love crispy taco shells. You'll be able to prime up the tacos with a tomato salsa or cubed avocados or guacamole or plain onions or purple cabbage, though they want little gilding.

Why you will love this vegan picadillo taco recipe

The tacos are scrumptious. For those who love tacos and attempting out tasty taco fillings you'll love these picadillo tacos. They're hearty and satisfying and stuffed with taste.
They're wholesome. This recipe has 201 energy, 9 grams of protein and 4 grams of dietary fiber, plus plenty of nutritional vitamins and minerals per serving of 1 taco. You'll add to these by selecting wholesome toppings like purple cabbage, avocado and lettuce.
They're straightforward to make. The filling takes below half-hour to make and all it's essential to do is chop up a number of veggies. That is sufficient filling to generously stuff 12 small corn tortillas, and you'll simply double or triple the tacos picadillo recipe for a bigger gathering (use the servings slider within the recipe card to scale up the recipe).
They're everybody pleasant. The spicy sausage I used does have soy however there are many vegan meats now in the marketplace which can be soy-free and any of them would work on this filling. Utilizing corn tortillas additionally makes this recipe gluten-free (though you need to use wheat tortillas as nicely for those who're inclined and never gf).

Elements

1 tablespoon vegetable oil
14 oz vegan sausage or vegan meatless beef. I used Inconceivable spicy sausage. A chipotle sausage would additionally work nice on this filling. Learn labels if you're gluten-free or soy-free. You can even use lentils as the bottom as a substitute of a vegan meat. Use two cups cooked or canned brown lentils.
1 medium onion
4 cloves garlic
4 medium potatoes. Use yellow or purple potatoes. I might not advocate a floury potato like russet.
1 giant bell pepper. Inexperienced bell peppers or any shade bell peppers will work right here. I used a purple bell pepper.
2 tomatoes. You should use 1 cup canned tomato puree as a substitute.
1 teaspoon dried Mexican oregano. Use marjoram in its place.
1 tablespoon floor coriander
1 teaspoon floor cumin
1 teaspoon cinnamon
1 chipotle chili with 1 teaspoon adobo sauce (non-obligatory). That is meant for these utilizing an unflavored vegan meat or lentils. You'll be able to skip for those who used a spicy vegan sausage, or add it in order for you extra kick within the filling.
1 tablespoon tamari or soy sauce (non-obligatory). This provides extra umami to the recipe however you possibly can depart it out if you're soy-free.
Salt and floor black pepper to style
2 tablespoon cilantro
12 corn tortillas for serving

Storage and make-ahead directions

Make forward: The picadillo filling may be made forward of time and refrigerated for as much as three days.
Refrigerate: Leftovers of the filling may be saved within the fridge for as much as three days after you have made it.
Freeze: Freeze the taco filling in an hermetic container or freezer bag for as much as 4 months.
Reheat: Reheat within the microwave or on the stovetop. You would possibly want so as to add slightly water whereas reheating.

Ceaselessly requested questions

Can I exchange the vegan sausage with lentils?

Sure completely. Use two cups cooked or canned brown lentils and make sure to use the chipotle chili whenever you cook dinner the picadillo filling. Black beans would additionally work very nicely right here.

Do corn tortillas or wheat tortillas work higher with this filling?

Personally I want the corn tortillas with this spicy picadillo filling, and the corn retains this recipe gluten free. However you need to use entire wheat or white flour tortillas with simply as tasty outcomes.

Can I add different greens to the filling?

You'll be able to sub mushrooms, carrots, zucchini, cauliflower and candy potatoes for the veggies on this filling with nice outcomes.

What toppings would work with these picadillo tacos?

I like these with shredded cabbage and maybe some uncooked, sliced onions. You can even layer on tomato salsa, guacamole or cubed avocado and shredded lettuce.

Print Recipe

Review Recipe

Course: Foremost Course

Delicacies: Mexican

Weight loss plan: Gluten Free, Vegan, Vegetarian

Key phrase: Vegan Picadillo Tacos

Servings: 12 tacos

Energy: 201kcal

Writer: Vaishali · Holy Cow! Vegan Recipes

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Directions

Warmth the oil in a large skillet and add the vegan sausage. Break up any clumps with a spoon or ladle. Saute the sausage for 3-5 minutes till it begins to brown.
Add the onions and garlic and saute for a pair extra minutes.
Add the potatoes and blend. Cowl the skillet with a lid and let the potatoes cook dinner for 5 minutes or till they're half-tender.
Stir within the bell peppers and add ½ teaspoon salt and floor black pepper to style. Combine nicely. Cowl once more and proceed to cook dinner for 5 extra minutes. Stir a number of instances in between.
Stir within the tomato puree with ½ cup water and blend nicely.
Add the bottom coriander, floor cumin, Mexican oregano and cinnamon. Add the chipotle chili at the moment if utilizing. Combine, cowl and proceed to cook dinner over medium warmth or medium low warmth till potatoes are tender, about 10 minutes.
Stir within the tamari or soy sauce at this level if utilizing. Examine seasoning and switch off warmth. Stir in cilantro.
Serve sizzling or heat in taco shells of sentimental tortillas. To make crispy taco shells warmth an inch of oil in a forged iron skillet. Place the corn tortillas, separately, within the sizzling oil and allow them to bubble up. Take away as they start to stiffen and fold every taco into half. As soon as they're cool sufficient to deal with, stuff the taco shells and serve.

Recipe notes

Chipotle sausage would additionally work nice on this filling. Learn labels if you're gluten-free or soy-free. You can even use lentils or black beans as the bottom as a substitute of a vegan meat. Use two cups cooked or canned brown lentils or black beans.
I like these picadillo tacos with shredded cabbage and maybe some uncooked, sliced onions. You can even layer on tomato salsa, guacamole or cubed avocado and shredded lettuce.

Storage and make-ahead:

Make forward: The picadillo filling may be made forward of time and refrigerated for as much as three days.
Refrigerate: Leftovers of the filling may be saved within the fridge for as much as three days after you have made it.
Freeze: Freeze the taco filling in an hermetic container or freezer bag for as much as 4 months.
Reheat: Reheat within the microwave or on the stovetop. You would possibly want so as to add slightly water whereas reheating.