Easy Weeknight Dinner

Discover a fresh take on tacos with these flavor-packed Vegan Mushroom & Bean Tacos. Overflowing with juicy cremini mushrooms, sweet red bell peppers, and creamy pinto beans, this recipe delivers all the satisfying bite of traditional tacos without a trace of meat. Tossed with zesty taco seasoning and finished with crisp green onions, each bite is loaded with earthy, hearty goodness, making it a perfect choice whether you want a meatless main course or a protein-rich snack. An easy prep and quick cook time ensure these tacos are ready for busy weeknight dinners or casual get-togethers alike. Serve this vibrant filling in warm whole wheat tortillas, then personalize with fresh toppings like salsa, avocado, or a sprinkle of dairy-free cheese for a 100% vegan meal. With wholesome, plant-based ingredients and bold Mexican flavors, these tacos are guaranteed to please vegans and meat-lovers alike—go ahead and load up your plate!

Hearty Vegan Mushroom & Bean Tacos

Print Recipe

By Malini Serves: 6 Prep Time: 15 m Cooking Time: 25 m

Ingredients

• 1 tablespoon olive oil
• 1 1/2 pounds cremini mushrooms, coarsely chopped
• 1 red bell pepper, diced
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (1 ounce) packet taco seasoning mix
• 2 green onions, sliced thinly
• 1/4 cup water
• 6 (8 inch) whole wheat tortillas

Instructions

1

Warm olive oil in a large skillet over medium-high heat.

2

Add in the chopped mushrooms and diced red bell pepper, stirring occasionally until the mushrooms are tender and browned, about 20 minutes.

3

Stir in the pinto beans, taco seasoning, sliced green onions, and water.

4

Mix well and continue cooking until the liquid is absorbed, about 5 minutes.

5

Spoon the savory mushroom-bean filling into whole wheat tortillas.

6

Top with your favorite vegan garnishes before serving.

Notes

Tips:
For a completely vegan taco, opt for non-dairy cheese or creamy avocado slices as your topping. If you're short on time, pre-sliced mushrooms and canned beans make the prep even faster. These tacos also work great as a make-ahead lunch—just store the filling and tortillas separately, and assemble when ready to eat.