Meet my new favorite tacos! These meatless tacos will please even the most adamant carnivores in your life.
This vegetarian taco recipe features refried pinto beans, creamy avocado sauce, quick-pickled onions and fresh garnishes.
If you ask me, every great taco possesses the following qualities: something hearty (beans), something creamy (avocado), something crisp (shredded cabbage), something tangy (pickled onions and feta), and lots of fresh flavors. These tacos have those qualities in spades.
These vegetarian tacos were inspired by an authentic Mexican taqueria in town, Bonito Michoacan. They offer one-dollar tacos on Fridays. I order beans and cheese on mine, then I load them up with my favorite condiments from their epic salsa and pickle bar. You can’t miss me—look for the girl with big hair and drippy-saucy tacos, dancing in her seat.
Taco Tips & Notes
These tacos are fun to make when you have good company in the kitchen. Just assign the individual components (they’re all so simple) and you’ll have dinner ready in no time. I also offered some shortcuts in the recipe notes, if you’re in a hurry.
You could easily take these ingredients and turn them into a burrito or burrito bowl (just add rice) or quesadilla. They’re delicious in any form.
More Taco Recipes to Enjoy
Don’t miss the “Taco Party” menu in my cookbook (page 189). Those tacos are made with refried black beans, roasted mushrooms and poblano peppers, guacamole, and crisp kale slaw. Aren’t tacos the best?
Here are more taco recipes on the blog, too. Please let me know how you like these tacos in the comments! Your comments keep me inspired.
Watch How to Make Vegetarian Tacos
Epic Vegetarian Tacos
- Author: Cookie and Kate
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 8 tacos 1x
- Category: Entree
- Method: Stovetop
- Cuisine: Mexican
Truly amazing vegetarian tacos featuring easy-to-make refried beans, quick-pickled onions, and creamy avocado sauce! Your whole family will love these meatless tacos. Recipe yields 8 hearty tacos (about 4 servings).
Ingredients
Essential components
- Quick-pickled onions
- Creamy avocado dip
- Easy refried beans
- 8 corn tortillas
Recommended garnishes
- Salsa verde
- Shredded green cabbage (for extra crunch)
- Crumbled Cotija or feta cheese
- Chopped fresh cilantro
- Lime wedges
Instructions
- Prepare the onions, avocado dip, and beans as directed, in that order.
- Once they’re ready, warm the tortillas in a large skillet over medium heat in batches, flipping to warm each side. Alternatively, you can warm them directly over a low flame on a gas range. Stack the warmed tortillas on a plate and cover with a tea towel to keep warm.
- To assemble the tacos, spread refried beans down the center of each tortilla. Top with avocado dip and onions (for reference, I used all of the beans and about half of the avocado dip and onions). Finish the tacos with garnishes of your choice, and serve immediately.
- Leftover components are best served separately; reheat the tortillas and beans before serving. Leftover pickled onions and avocado dip are great on quesadillas, nachos or tortilla chips, sandwiches, etc.
Notes
Make it gluten free: Be sure to buy 100% corn/certified gluten-free tortillas.
Make it vegan: Skip the cheese.
Make it quick: You could, theoretically, substitute store-bought refried beans and guacamole for the avocado sauce. Or make the pickled onions and avocado dip in advance, so the tacos come together more quickly.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Nancy Yoder
What could b better then warmed corn tortillas, pickled onions, homemade refried beans& avocado sauce…I can just picture this cooking with my two teenage grands! Thank you for providing us with more homemade memories!
Kate
Right?! You’re so welcome. I love ‘homemade memories!’ :)
ErikB
Wow, just served them for dinner. “Epic” is a great description. As you said, Kate, the pickled onions complement the other ingredients perfectly! I offered all the condiments you suggested and favorites were shredded cabbage and feta cheese. Gonna make up burritos for lunch tomorrow, with the left-overs (I doubled the recipe, fortunately)
Kate
Glad you think so! The pickled onions are a great key here. Thanks for your comment and review, Erik.
ErikB
Photo posted on Instagram! So delicious!
Kate
I will check it out!
Gillian
I am always looking for great vegetarian tacos and your recipes are without a doubt my favorites! These look so good and I can’t wait to try them. I also completely agree with your list of what makes a great taco. I might add some pepitas to these for even more crunch :)
Kate
Please let me know what you think! I’m glad I’m not alone with my taco expectations. :)
Natalie Ellis
Cannot agree more with you about the qualities of every great tacos xD It’s so true!
Kate
Right! Thanks for commenting, Natalie.
lau ech
Never taste a vegetarian tacos before. Definately try this recipe!
Kate
Thanks for you for your review.
Box Tree Events
I love the sound of veggie tacos. I am not a full time veggie, but I do eat an awful lot of veggie meals. I love the sound of the veggie tacos here. Might just be a meal for this week! Its also great if you are at the table with some veggies and some meat eaters, you can have a bowl of chicken/beef etc for the meat eaters and the veggies can still enjoy. There isnt too many meals like that. Thanks for sharing.
Kate
Yes, great option! Thanks you for your review.
2pots2cook
Truly epic ! Thank you for sharing !
Kate
Thanks for the review!
Gaby Dalkin
You’re right…these really are epic!
Kate
Thanks, Gaby!!
Lisa Cooking
It’s really a very simple recipe and it’s very necessary to try right away. Thank you for sharing that unique and delicious recipe.
Kate
You’re welcome! Thank you, Lisa for the review.
Nancy Yoder
Do u make ur own shells for tacos?
Mayb that recipe is coming…
Kate
I don’t, but hmm… ideas!
Elizabeth
Where do you get your delicious-looking corn tortillas? They look so much tastier than anything I can find in the store. I can’t wait to try this recipe.
Kate
These are a mix of corn and flour. They tend to be a little more flexible than just straight corn.
Donna
Do you have a recipe for the taco shells? Yours look so good.
Kate
Hi Donna, I don’t. But I find warming them in a skillet works well.
Julia
I made these for dinner tonight….delicious! My one year old boy couldn’t get enough of the pickled onions. Ha!
Kate
That’s too funny! I’m glad they are a hit with the kiddo, Julia. Thanks for the review.
Thera
These were great! Everybody in the family chose a slightly different combo of toppings, and everybody enjoyed them massively. I thought the avocado dip was a just little tart, so I might cut back on the lime next time (we devoured it nonetheless). I made our corn tortillas into hardshell tacos by steaming them in the microwave and then baking them draped over the oven rack for 10 minutes or so. Those were a huge hit with the kids — even our two-year-old, who sometimes seems to live on air, ate three big tacos. I couldn’t find pinto beans in the shops (we live in Finland and these things can be iffy) so I mixed black beans and white beans and they still turned out super tasty.
Thera
PS – I made these on Cinco de Mayo and didn’t even realize it until halfway through the meal. We had them with watermelon frappes: watermelon, lime, mint, and ice. So good!
Kate
Yes, cutting the lime back to your liking would work well. Thanks for sharing, Thera! I’m happy they were a hit with your family. I appreciate the review.
Noelle
These were pretty good – I’m not sure I’d call them epic. Although I used canned refried beans – are they ten times better when you make the beans yourself?
Kate
The refried beans recipe I provided really make these tacos, along with the other ingredients. The bean recipe is so creamy and flavorful!
Cali
Noelle– Maybe retry these tacos and follow the recipe? Seems unfair to give 3 stars when you deviated so profoundly.
Janet
I didn’t care for this. I didn’t like the creamy avocado dip. Too sour.
Richard Walther
Yes, homemade refried per the recipe is very good. I mixed black and pinto beans for mine.
adrienne
I do not like avocado. What can I use in its place?
Kate
You can omit it if you like. Or, you can use a sour cream or the cashew ‘cheese’ from my cookbook. Hummus could work here too.
Erin
So great! I made for a large family gathering with your mini peanut butter cups for dessert and it was a huge hit! Thank you cookie and kate!
Kate
You’re welcome! What a great combination. Delicious, Erin.
Alison Perras
Super yummm! I have made these a few times because they are delish and I crave them haha! Love those beans…
Kate
The beans do really make this recipe! Thanks for sharing, Alison.
Kaitlin
Absolutely fabulous! My family isn’t vegetarian, but everyone loved these! Thanks!
Kate
Love to hear that, Kaitlin! Thanks for sharing.
quinton breen
just made this for my family. My son is not a vegan and he loved this dinner. Thank you again for providing these recipes. Much easier to be vegan with these delicious meals. Three more of your dinners planned for this week.
Thank you
Kate
You’re welcome! I appreciate your star review.
Jon
This recipe is awesome! I served these with a friend last weekend – she said they were the best refried beans she’s ever had, and I agree. The salsa verde is terrific too. Thanks so much.
Kate
Thanks for sharing, Jon!
Alisha
Thank you! I made this thinking “wow, this better be worth it” and it was! My family literally gave this recipe a round of applause. Great flavor combinations here!
Kate
Hooray! I’m glad it gave you the ‘wow’ factor. Thanks for sharing, Alisha!
Cat
Kate, these tacos are AMAZING. I feel like you could run a really successful taco truck with your taco recipes. I’ll quit my job and run it for you, lol. We are having them for next week’s dinner too because they’re that good. So many of your recipes are stables in our household. Thank you so much for the meal inspiration and easy go to recipes =)
Kate
That’s an idea! Hmmm, food truck and blogging not sure I can do both. :) I love how much you love tacos, too. Thanks for sharing, Cat.
Kait
My husband and I are trying to go mostly vegetarian and we have had a hard time finding recipes that we love. This one deserves six stars! I am from New Mexico so I had to find a way to keep tacos in my diet and this will definitely become a staple for us! Thank you so much for sharing your wonderful recipes. I am now excited to try more from your blog!
Kate
I wish I had a six star option! Thanks for the raving review, Kait.
Ruth Harris
I made these last week, I am not a vegetarian but trying to eat healthier- I loved these – my husband and I commented that you don’t miss the meat at all because of all the flavor!!
Kate
Win! I love it, Ruth. Thanks for sharing.
vanessa
Epic is the perfect word to describe these tacos! the pickled onions are AH-MAZING! i was a little lasy and just cut up the avocados instead of making it creamy and the tacos were still Epic! I will definitely be making these again soon.
Kate
Next time, make the avocado sauce. It’s so worth it! Thanks for sharing you still loved it, Vanessa.
Beth
Thank you Kate, this recipe did not take too much time to make and it was so good. The pickled onions were surprisingly good. A lot of times, when I can’t decide what to make for dinner, I turn to your site.
Amy
Your recipes are unbelievable! You are so talented thank you for sharing. I am so glad to have found your site. I have tried 5 or 6 of your recipes and none have been less than awesome. I am excited about cooking again, you really got me out of a rut! Thank you and blessings!!
Rebecca B.
We made these for dinner last night and they were delicious! Each element was so good – the pickled onions and avocado sauce were scrumptious, and my husband declared that we can never again use canned refried beans because yours were so good! He even topped his tacos with some of your simple seedy slaw. Thanks for another taco recipe to add to our meal plans!
Kate
I love it, Rebecca!
Kimberly Johnson
This recipe was amazing! I used store-bought hard shells for crunch, but I made the pickled onions, avocado dip, and easy refried beans according to the recipe. They were so much fresher and better tasting than anything I’ve ever had out of a jar or a can. They all paired so well together, that I didn’t even want to add anything else to it. These recipes were definitely worth the time, and honestly weren’t too much effort (working mom of 3 here!). I am so glad I found your page and can’t wait to try some more recipes!
Kate
I’m so happy to hear that! Thanks for your feedback, Kimberly.
Rama
I made this recipe. Having never used avocados, had to google a bit. Really nice recipe, I used canned pinto beans and crispy tacod and Pico for garnish. I wasn’t a fan of the Mexican food i had in restaurants so far but this was yummmm. The variation i want to try next time is a. Use the cabbage garnish and b. Sweeten the pickled onions more.
Kate
Thanks for sharing, Rama!
Jennifer
These look fantastic. I am going to make those this week, but wondering if you have a good recipe for corn tortillas as we do not have a good supply in my area. My husband made corn tortillas this weekend with proper tortilla four and they were quite good, but he wanted them to be a little thinner and more flexible. Might be a good one for you to make with a video.
Thank you for the subzero recipes
Kate
I don’t sorry!
Robyn
I just tried these tonight and they were so delicious! The pickled onions against the beans was such an awesome taste contrast!
Kate
I’m so glad you loved them! Thanks, Robyn.
Neeraj Soni
Hii,
i have read many of your recepies , and they were amazing …. the best part of ur recepies are they are working for me ….
thanks for sharing such a delicious list with us….
keep posting
cheers……
Kate
You’re welcome! I’m glad you are loving them, Neeraj.
Ilke
Being vegetarian for almost 3 years now I was dearly missing my beloved tacos. Not only were these better than beef tacos, but they were the best tacos I have ever had! (And I have been to Belize, Guatemala, and Mexico)
Kate
Thanks for trying them! I’m happy they pass your well traveled tastes :)
Janice Clayton
Made these for the first time tonight. Soooo good. Well, I did a shortcut with the avocado sauce, and just did smashed avo w/lime juice and salt, but the beans, pickled onions, guac, and feta cheese combo was amazing.
Kate
Thank you, Janice!
Mia
Made these tonight and they were delicious. I was skeptical my kids would like them but everyone was impressed and ate several tacos; they even liked the pickled onions. I highly recommend topping with cabbage and feta-those made them shine!
Kate
I agree with the topping (of course :) )! Thanks for your review, Mia.
Bryan Miller
Dear Kate,
My wife and I just recently moved our family into a new home that has, for the first time in our lives, an amazing, spacious kitchen. I promised myself to start making epic, healthy, homemade meals for summer with a vegetarian/vegan slant. My first recipe was your “Epic Vegetarian Tacos,” which I lovingly spent all day putting together. OMG, these are fantastic! The quick-pickled onions, creamy avocado, and refried beans–ALL–were a huge hit. I cannot wait to explore more of your healthy, awesome recipes. Thank you for the time you’ve taken to put together and share these!
Kate
Having a great kitchen helps in the over all experience, that’s for sure! Thanks for sharing. I’m so glad you loved these.
Alana Cama
Oh. My. Days. These tacos seriously are epic. I made them last night with the refried beans, avo dip, pickled onions, cheese, crispy lettuce and added a bit of chipotle mayo. They were to die for and those pickled onions were delicious. It was so fun making each element and assembling it all felt like I was creating a work of art. I haven’t stopped thinking about them all day! Can’t wait to make these again. Huge thumbs up from husband too – he said they tasted restaurant quality!
Kate
Hooray! I’m happy you think they standup to their name. Thank you, Alana!
Richard Bosworth
Yes, I was asked to bring a vegetarian dish to a family gathering and I chose these tacos. They were a huge hit, everyone wanted the recipe. I did sub beer for the water in the refried beans and added some celery.
Kate
Thank you for sharing, Richard!
Linda Spitsen
This recipe was delicious and easy to make. It took a bit longer to make than I thought but man, it was worth it. Will definitely make this again and again!
Kate
Wonderful, Linda! Thank you for your review.
Nicole Flanagan
Kate, these truly were epic. My husband and I enjoyed them so much. I was running too late with cooking to serve them to the kids, but I definitely will. I made the pickled onions, the avocado dip and the shredded cabbage to go along with the beans, and I served all in corn tortillas that I crisped up on an upside down muffin tin covered in cooking spray. I also added a bit of shredded cheese. Delicious!!!
Kate
That’s great! I’m happy they were a hit. Thanks for your review.
Kelly B
Best.tacos.ever!! I took a couple shortcuts, but seriously, so so delish!! One of the best things I’ve ever made!! Thank you!
Kate
I love hearing that! Thank you, Kelly!
Dena Englander
I made a huge dinner party for lots of friends with mostly “Cookie and Kate” recipes. This one, Roasted Sweet potato, Refried Black Bean, Refried pinto beans, Corn Salad, Seedy Slaw Salad, Guacamole, Salsa Rojo, Salsa, Verde, Pickled Onions and Radishes, Cashew Sour Cream And Roasted Mexican Cauliflower.
Colleen Gildea
I love this recipe! And everyone vegetarians and vegans alike loved the meal!!!
Kate
Thanks for sharing, Colleen!
Karen
i made these tonite for the first time and they were SO good! Made the homemade refried beans (SO easy!) and the pickled onions, which added the most flavor to the tacos! My husband is NOT a fan of anything vegetarian, but he LOVED these tacos and can’t wait to eat them again :O Instead of the avocado dip, I simply bought a container of “avocado salsa” (at Sprouts) which is VERY good, but next time I want to make the dip. The only other topping we added was a tangy slaw, simply shredded green cabbage and chopped cilantro mixed with a bit of EVOO and juice from half a lime, salt & pepper. Make about 3-4 hrs before making the tacos. VERY good and VERY fresh tacos!! DEFINITELY a 5-star recipe :)
Kate
Winning! I love it, Karen. Thanks so much for your review.
Braden Peterson
These were absolutely delicious! Loved the pickled red onions and the homemade “refried” beans, which were the bomb dot com! I was just wondering if you had the nutritional information about this meal? I am new to becoming a vegetarian and if all the meals are this delicious, I should have no problem what-so-ever!
Matt
Good stuff, thanks for the help ,all our kidswent through a vegetarian phase, working on the last one now, doesn’t like to try new stuff wish us luck
Kate
Thank you for your review, Matt!
Ida Bradshaw
Your recipes never disappoint They are always full if flavor.
Kate
I’m so happy you think so, Ida! I appreciate your review.
jacob
epic tacos by epic games
mobasir hassan
i love the recipe, it is simple and easily described which helped me very much to make at home. Every one in our family loved your recipe, Thank you so much .
Kate
You’re welcome! I’m happy you loved it.
Carol C Papas
Absolutely delicious. No changes- perfect as written. I would say that the cabbage is essential, definitely need the crunch!
Kate
Yes, the crunch helps really make this epic. Thank you for your comment and review, Carol!
Amber
This was one of mine and my husband’s favorite meals! It’s so fresh and light, it definitely hit the spot! Next time I make it I’ll be doubling the refried beans so it lasts a little longer. :)
Pam
I made this with black beans. Pickled onions are the bomb! I have just started on a plant based diet journey and I know it will be on me to keep things interesting if I’m to help my husband stay on board. I just ordered your cook book as everything I’ve seen on the blog are foods and recipes that really appeal to me and I’m sure will satisfy the husband as well. Thank you.
Amy Roscoe
These are amazing! Everything about them are so yummy! I’ve recently found my way back to vegetarianism and on my way to being vegan. And all your recipes have saved my life. I make your creamy tomato soup almost once week. Guess I should go leave a review there too.
Joanna
I have to say it’s a relief to finally find a vegetarian taco recipe my boyfriend also loved (he is averse to mushrooms). Love the crunch the cabbage brings and how great the beans turned out with so little oil! And that cilantro dip with the jalapeno – yum! Am definitely adding this to the regular rotation.
Gaye Roddy
These are so good!!!!!
Kelsey
So yummy! A cure-all to stuck-at-home blues – thank you!
Kate
You’re welcome, Kelsey! I’m happy you loved this recipe.
Shannon
Wow! This was amazing!! What a flavorful dish. Love the pickled red onion, it was so good my family at it all in one sitting. Can you reuse the pickling juice? Or does it need to be hot when you pour it over the onion? I didn’t have cabbage so I used romaine lettuce and it added some crunch. Can’t wait to try it with cabbage. Thanks for the recipe! Will make again soon :)
Kate
Thank you, Shannon! Glad to hear it. I haven’t tried reusing the pickled juice. If it’s very fresh, as you mentioned, you could try re-warming it and pouring it over another batch of onions.
Jen M.
These tacos are amazing! I usually stick to your lentil cauliflower tacos because my husband and I cannot get enough of those, but these were just as good! Those refried beans in particular were a game-changer. Also, between your website and cookbook I must have made well over a hundred of your recipes at this point, and we still have yet to experience a flop! Thanks SO much for your epic recipes and easy-to-follow instructions. You make cooking such a fun and stress-free process :)
Kate
I love it! Yes, I agree. The refried beans really help to make these different.
Sydney
I’ve made this recipe a few times as is. I most recently made it into a much better version of “7 layer dip” for a work party. It was a huge hit! I love them as tacos but I find it’s even better with the crunch of a tortilla chip. I like to add adobo seasoning to the beans, makes them mouth-watering! Thank you for the recipe!
Kate
I love that idea! I may just need to try that. Thanks for your review, Sydney.
Haley Quintiliano
Absolutely delicious! The pickled onions were the perfect addition to this. Really easy to make and prep.
Liz
Hi! I made these vegetarian tacos and loved, loved them! Have always made tacos with ground meat but these were just as good if not better! The pickled onions and avocado dip really went well with it. My son loved them as well. Thanks for the yummy recipes!
Cora
Do I have to make the whole avocado dip? We only have one avocado.
Kate
Hi Cora, you can always make a quick guacamole instead. Or, just serve with avocado on top. You may not be able to get enough to blend with just one avocado, but you could try.
Laurette Sylvie Looney
You really inspired me. I have never made such delicious tacos. The pickled onions were the bomb! We ate half of them right off.
Steve Mark
Truly delicious. I’ve never had pickled onions before and was surprised how well they work. I’ll use them as a garnish on my next vegetarian chili. The only thing I would do differently next time, and there will definitely be a next time, is i would cut down a little bit on the lime in the creamy avocado dip (also delicious on its own) because i thought it slightly diminished the avocado taste.
Maddy
Fantastic! My family loved it. Perfect!!
padmadadha
All vegetarian recipes
Aria P Hall
Wow!!
These are my go to tacos from now on. I made everything in order and it all turned out amazing! The pickled onions are my favorite as I plan on keeping those on hand for so much more. I will never buy another can of retried beans again! I had no idea how easy it would be. I added a bit of vegetarian paste mixed with warm water to make my a little creamier.
Also, I warmed my corn tortillas in the oven in 2 stacks wrapped in foil.
We really enjoyed this meal and I enjoyed making it!
Thanks again!
Kate
Hooray! I love it. Thank you for sharing, Aria.
Sara
These were simple and amazing. I made the refried beans, pickled onion and avocado spread. Added queso fresca and shredded cabbage. Charring the tortillas a touch on the gas flame added to it all. Perfection!
Aarti
These were epic in every way. Made these for my husband’s birthday and we both thought the meal was restaurant quality…! The beans were some of the most creamy and flavorful we’ve had, while the pickled onions (which came together so quickly!) add the perfect flavor punch. Can’t wait to cook these again. Thank you! <3
Marien
These really were EPIC. My husband and I try to eat vegetarian a few times a week and we were amazed by the combination of flavors and textures here. They will definitely be a regular in our house! Thanks for the recipe, Kate.
Janet
I didn’t care for this. I didn’t like the creamy avocado dip. Too sour.
Robert
Yikes. The sodium content is far too high. Or healthy. Taco Bell has less sodium.
Iva
Absolutely lovely, flavorful and fresh!
I used chickpeas cause that’s what I had. And I didn’t have the ingredients for the tomatillo salsa so I just chopped up some tomatoes with cilantro and lime juice.
Super healthy and delicious. I will make these again. Thank you!
Kate
I’m happy you enjoyed it, Iva! I appreciate you taking the time to review.
Diana K
Is there a brand of corn tortillas you prefer? The ones I purchased are dry and break easily upon warming them up. I even tried making my own corn tortillas at home, with the same results.
Kate
Hi Diana! I’m sorry to hear you are having trouble. They can be finicky! Mi Rancho have worked well for me.
Diana K
Thank you so much!
SG
These are amazing!! Thank you so much for sharing. Can’t wait to try other vegetarian tacos. Great homemade refried beans and avocado dip. Overall incredible meal!
Ravita
This recipe is amazing. I made all the elements including the salsa verde and it was so tasty. Exactly what my tastebuds were craving. Thanks
Kate
I’m happy you loved the tacos, Ravita! Thank you for your review.
Elex
Hi, would love to make these but is there a substitute for the beans as not many people in my family like beans.
Jamie
Absolutely LOVE this recipe. I follow the pickled onions and refried beans recipe to go with it. Sooooo good!
Jamie
This was so delicious!! Thank you for another fantastic vegetarian recipe. I’m going to use the leftovers for breakfast burritos.
Kate
Sounds delicious! Thank you for sharing, Jamie.
Margaret Ault
These were 5 star! Very delicious
Jayne Anderson
Not used to eating vegetarian but we love tacos and were intrigued with the pickled onions so decided to give it a try. This recipe is so delicious! The layers of flavors you combined are perfection. We ate the whole thing . This will be a regular on the menu.
Kate
I’m glad you liked them! Thank you for sharing, Jayne.
Alpa
Used jicama tacos, turned out amazing!
Instead of onions, used pickled purple cabbage with coriander.
Avocado cream was a hit!
Thank you
Kate
Wonderful to hear, Alpa! Thank you for your review.
Jamie D
Just like the name says… Epic!!! I absolutely love these tacos. I have lost count on how many times I have made them.
Kate
Thank you, Jamie! I’m happy you enjoyed them.
Kate
Hi Kate,
I’ve been a long-time reader of your blog and have really loved a lot of your recipes. I just made these tacos with your quick-pickled onions, refried beans, and avocado sauce. I also made your queso for an appetiser. Just wanted to let you know that they all were delicious! I will definitely be making them all again. I really appreciate all the care you put into your recipes.
– Another Kate
Kate
That’s great! Thank you for your review, Kate.
MATTIE FISHER
I made these and they were AMAZING!!
Kate
I’m happy you loved them!
Kelsey
Looove these tacos! Ones of my old stand bys. I find the avocado sauce a tad fussy for a weeknight so usually just cut up some avocado instead. I also always roast some sweet potatoes with chile powder and salt/pepper in the oven for some added bulk (and sweetness!) and they are just perfect.
The homemade refried beans and pickled onions are a must and it’s a fabulous combo of different textures and flavor combos.
Thanks for a keeper, Kate!
Kate
You’re welcome, Kelsey! I appreciate you taking the time to review.
Arlene
I’ve never left a comment on any recipe blog before, though I find the majority of my recipes that way. This recipe was FABULOUS! So easy, absolutely delicious. I’ve also never made my own refried beans, what a revelation! Easy and so flavorful and healthy! The avocado sauce is also to die for and the combination of the various simple elements elevate the simple bean taco to four stars!
Kate
I’m so glad you did! Thank you for your comment.
Michelle
I made these and my whole family was oooh-ing and ahhh-ing they were so good! The pickled onions really sent them over the top. Thank you!
Kate
I’m glad you enjoyed them!
Anon
I can’t make the salsa verde as we don’t get green tomatoes. What is it adding to the recipe or what do you suggest to replace it with, thank you!
Kate
Hi Anon! You can buy salsa verde in the store. Or, you can use my Best Red Salsa (Ready in 10 Minutes) recipe if you are looking to make some!
Rebecca
These tacos may be the best thing I’ve ever cooked!! I made everything as written except I put some smashed garlic in with the pickled onions and instead of tacos, I ate these components on top of tortilla chips. I am really thrilled with how everything tasted together but also excited that each component would work with other dishes as well. Thanks Kate!
Kate
I’m so happy to hear that! Thank you for sharing, Rebecca.
Rebecca
Oops, I commented but forgot the star rating! Def gets five stars, thanks so much for another awesome recipe Kate.
Kate
Thank you, Rebecca!
Katie
This is the only new recipe I’ve made in YEARS where I actually looked forward to eating leftovers. A good vegetarian recipe is HARD to find. Thanks for making one that was delicious and not weird and/or bland.
Kate
I’m glad you love it, Katie! Thank you for your review.
Halley
My favorite type of recipe, super easy and super delicious! I cheated and used store bought pickled onions. Definitely a keeper, my family loved them too. Thanks for sharing.
Kate
Great to hear, Halley! I appreciate your review.
Sharon Frey
If you have the time to really amp up the cabbage, then cut a quarter of a green cabbage so the pieces are little squares or very small chunks. Put it in a bowl and add finely diced jalapeño with no seeds, chopped scallions as desired, minced up grape tomatoes, finely chopped cilantro (I use a scissors), and one to two limes, squeezed for their juice. Combine thoroughly.
I adjusted this from a condiment bowl at La Morenita, near Fresno, CA. And then adjusted further from a farmers market purchase in Anacortes, WA. It is the bomb for tacos or tostadas. Guac on the side.
Megh
These are the best vegetarian tacos, truely epic. I personally find them very fun to make as well! 10/10 so delicious I never leave reviews but I really do love these that much!
Kate
Great to hear, Megh!
Kathleen
I love these tacos. So easy to prep in advance and then pull together. I switch up what goes inside so it’s the creamy avocado dip and pickled onions that really make it for me.
Kate
Great to hear, Kathleen!