Warm tortillas are stuffed with a crispy potato mix, a homemade walnut-bean chorizo and a tangy avocado salsa. Taco Tuesday has never tasted this good!
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Taco Tuesday is a weekly tradition in my house – not only because it takes the thinking out of “What’s for dinner?” every Tuesday, but also because it’s a slam dunk when it comes to feeding me (the vegan) in my non vegan household. Everyone can eat the same meal AND get what they want.
Although there are lots of great vegan beef products available that are delicious stand-ins for ground beef taco meat (this one is my favorite), sometimes I like to keep it homemade. So, instead of using store-bought vegan soyrizo for this recipe, I decided to play around with a protein packed walnut and black bean filling.
Once I nailed that, I started layering more ingredients. First, a roasted potato medley to add just the right amount of texture and mix of salty sweet. Then, I topped it all with an avocado salsa – the perfect alternative to my usual go-to toppings of guac and pico. The zippy avo salsa was the perfect complement to the other powerful flavors wrapped up in these tacos.
Why I Love This Recipe
I’m not sure where to start with the deliciousness that are these tacos! It starts with the layer of crispy potatoes, a combination of Russets and sweet that are fried and salted to perfection. Next up is the walnut and black bean chorizo that packs a protein punch. Topping it all off comes the limey avocado salsa that ties it all together.
In addition to how delicious this recipe is, I’m a big fan of how easy it is to serve the whole family with this meal. For the non vegans, add some regular chorizo or ground beef on the side to add to the rest of the mix.
What is Vegan Chorizo?
hese Vegan Chorizo & Black Bean Tacos are filled with a Walnut & Black Bean Chorizo, which is a vegan chorizo alternative made primarily from a combination of walnuts and black beans, along with various seasonings and spices. This mixture is designed to mimic the flavor, texture, and appearance of traditional chorizo sausage while being entirely plant-based.
Ingredients & Substitutions for Vegan Chorizo & Black Bean Tacos
Potatoes
We’re using a mix of Russets and sweet potatoes, but any combination (or singular variety) works. Just make sure they are crispy to add a layer of texture, as well as flavor to your tacos.
Walnut & Black Bean Chorizo
I’m using a homemade chorizo recipe from Vegan Dinner Club that you can prep ahead of time, making these tacos a quick and easy weeknight meal.
Salsa
We’ve combined two of our favorite taco toppings – salsa and guacamole – into one salsa that mixes chopped onion, cilantro and avocado together with lots of fresh lime juice.
Tortillas
Any type of taco shell will do, but we prefer a soft corn tortilla for these tacos. Just heat them on the burner (vs frying them).
Substitutions
In the case of a nut allergy, pepitas or sunflower seeds can be used instead of walnuts.
Replace the homemade avocado salsa with any variety you prefer. You can also sub a store-bought salsa.
Instead of potatoes, you could swap rice, cauliflower rice or any other type of grain.
How to Make Vegan Chorizo & Potato Tacos
- Fry the potatoes: Finely dice your potatoes and fry them in canola oil until crispy. Drain and salt.
- Make the Walnut & Black Bean Chorizo:
Combine all of the ingredients in a food processor and pulse until coarsely chopped. In the same skillet as the potatoes, pan “fry” the chorizo until browned and slightly crispy.
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Prepare the salsa: Chop and combine your ingredients in a small bowl. Add the lemon juice and season to taste.
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Warm the tortillas: Heat a dry pan or place them over an open flame.
Meal Prep & Storage Tips
Make the Vegan Chorizo:
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- Prepare the Walnut & Black Bean Chorizo ahead of time and store until ready to assemble the tacos.
Store Separately:
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- If possible, store the taco fillings separately from the taco shells or tortillas to prevent them from becoming soggy. You can assemble the tacos when you’re ready to eat.
Use airtight containers for storage:
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- You can also line the container with a paper towel or parchment paper to help absorb any excess moisture and maintain crispiness.
What to Serve with Vegan Chorizo & Potato Tacos
Complement your tacos with one or more of the following side dishes:
Mexican Rice
- Serve fluffy Mexican rice with flavors like tomato, onion, and spices.
Refried Beans:
- A classic Mexican side dish, refried beans (made vegan, without lard) add protein and creaminess to your meal.
Mexican Street Corn (Elote):
- Grilled or boiled corn on the cob slathered with a mixture of vegan mayo, chili powder, lime juice, and vegan cheese.
Coleslaw:
- A refreshing coleslaw with a tangy dressing is a crunchy contrast to the tacos.
Tortilla Chips:
- Serve with tortilla chips and a selection of vegan dips like salsa, guacamole, or vegan queso.
Grilled Vegetables:
- Keep it healthy with grilled bell peppers, zucchini, or mushrooms.
Jicama Slaw:
- A crunchy jicama slaw with a citrusy dressing is a unique and refreshing side choice.
Cilantro Lime Rice:
- A variation of Mexican rice, cilantro lime rice is fragrant and pairs well with tacos.
FAQs
Is vegan chorizo spicy?
Are Vegan Chorizo & Potato Tacos healthy?
What toppings can I add to the tacos?
Can I make the tacos gluten free?
Can I freeze the vegan chorizo?
What other proteins can I use instead of the vegan chorizo?
@thestephaniedreyer Warm tortillas are stuffed with a crispy potato mix, a homemade walnut-bean chorizo and a tangy avocado salsa. Taco Tuesday has never tasted as good as with these Vegan Chorizo & Potato Tacos. Full recipe up on our blog 👇🏼
♬ Flamboyant Auditorium - DJ BAI
Vegan Chorizo & Potato Tacos
- Total Time: 40 minutes
- Yield: 6 1x
- Diet: Vegan
Description
Warm tortillas are stuffed with a crispy potato mix, a homemade walnut-bean chorizo and a tangy avocado salsa. Taco Tuesday has never tasted this good!
Ingredients
For the Walnut & Black Bean Chorizo:
- 1 lb walnuts
- 1 14.5-oz can black beans, drained and rinsed
- 3 Tbsp apple cider vinegar
- 2 tsp chili powder
- 1 Tbsp garlic powder
- 2 tsp cumin
- 1 tsp oregano
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 cloves garlic, minced
- 1 lime, juiced
For the tacos:
- 1/4 cup canola oil
- 1 medium Russet potato, finely diced
- 1 medium sweet potato, finely diced
- 1/2 tsp sea salt, plus more to taste
- 2 cups Walnut & Black Bean Chorizo
- 2 Tbsp vegetable broth
- 1/2 white or yellow onion, finely diced
- 1/2 cup chopped cilantro
- 1 avocado, finely diced
- 1 lime, juiced
- 12 corn tortillas
- 2 limes, cut into wedges
Instructions
For the Walnut & Black Bean Chorizo:
- Pulse the ingredients:In a food processor, pulse the walnuts until they are a coarse crumble. Add the black beans, apple cider vinegar, chili powder, garlic powder, cumin, oregano, salt, pepper, garlic and lime juice. Pulse until combined, pausing to stir and push down the mixture as needed.
- Heat the chorizo: In a large skillet over medium heat, brown the chorizo for 10 minutes, stirring occasionally.
For the tacos:
- Cook the potatoes: In a large skillet, heat the canola oil over medium heat. Add the potatoes in a single layer and cook, stirring occasionally for about 15 minutes until golden and crispy. Transfer to a paper towel lined plate and toss with the salt.
- Add the chorizo: In the same skillet, add the Walnut & Black Bean Chorizo and vegetable broth. Stir occasionally until liquid is absorbed, about 1 minute.
- Make the salsa: In a small bowl, combine the onion, cilantro, avocado, lime juice and salt. Stir well.
- Assemble the tacos: Warm the tortillas in a skillet or stove burner. Top each tortilla evenly with about 2 tablespoons of the Walnut & Black Bean Chorizo, 1 tablespoon of the potatoes and 1 teaspoon on the onion and avocado mixture. Serve with lime wedges.
Notes
- Nut Allergy? Use pepitas or sunflower seeds instead of walnuts.
- Spoiler Alert: Vegan Chorizo & Potato Tacos are best eaten when served but individual ingredients can be stored in air-tight containers in the refrigerator for a week. Walnut & Black Bean Chorizo can be made ahead. It will stay fresh in an airtight container in the refrigerator for 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Meals
- Method: Stovetop
- Cuisine: Latin