Vegan Walking Taco
Take your taco game on-the-go with this fun and satisfying Vegan Walking Taco recipe! Perfect for parties, picnics, or casual dinners, these portable tacos are served right in single-serve bags of vegan-friendly tortilla chips. Packed with seasoned black beans, hearty brown rice or quinoa, and a rainbow of fresh toppings like cherry tomatoes, shredded lettuce, creamy avocado, and vegan sour cream, each bag is a customizable feast in itself. Ready in only 15 minutes, these walking tacos are as simple to make as they are enjoyable to eat. Whether you're vegan or just looking for an exciting twist on a classic dish, this recipe offers bold taco flavor without the mess. Bring a touch of fun and flavor to your next gathering with this creative handheld delight!
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Recipe Information
Ingredients
- 6 bags Small bags of vegan-friendly tortilla chips (e.g., plain corn chips or flavored with vegan seasonings)
- 1.5 cups Canned black beans, drained and rinsed
- 1.5 cups Cooked brown rice (or quinoa for a lighter option)
- 1 cup Cherry tomatoes, diced
- 1 cup Shredded lettuce
- 0.5 cup Vegan sour cream (store-bought or homemade)
- 0.5 cup Vegan shredded cheese (optional)
- 0.25 cup Sliced black olives
- 0.25 cup Fresh cilantro, chopped (optional)
- 1 large Avocado, diced or mashed (or guacamole)
- 1 tablespoon Taco seasoning mix (ensure it’s vegan-friendly)
- 1 teaspoon Olive oil (for heating beans, optional)
- 0.5 cup Hot sauce or salsa (optional, for serving)
Instructions
Heat a saucepan over medium heat and add 1 teaspoon of olive oil, if using. Add the drained and rinsed black beans and stir in the taco seasoning. Heat for about 3-5 minutes, until warmed through. Set aside.
Prepare all the toppings: dice the cherry tomatoes, shred the lettuce, chop the cilantro, and dice or mash the avocado.
Cook the brown rice or quinoa according to package instructions if it’s not pre-cooked. Ensure it’s warm and ready to use.
To assemble walking tacos, gently crush the tortilla chips in each bag to create bite-sized pieces, but don’t overdo it.
Carefully cut the tops off the chip bags to create an opening, leaving the chips inside the bag.
Layer ingredients directly into each bag: Start with a few spoonfuls of seasoned black beans, followed by brown rice or quinoa.
Add your desired toppings: diced tomatoes, shredded lettuce, vegan sour cream, vegan shredded cheese, black olives, cilantro, and avocado or guacamole. Finish with a drizzle of hot sauce or salsa if desired.
Serve immediately with a fork. Guests can hold the bag and enjoy the taco straight from it!
Nutrition Facts
Calories |
7568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 377.1 g | 483% | |
| Saturated Fat | 75.1 g | 376% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8228 mg | 358% | |
| Total Carbohydrate | 998.7 g | 363% | |
| Dietary Fiber | 120.4 g | 430% | |
| Total Sugars | 8.1 g | ||
| Protein | 126.6 g | 253% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2604 mg | 200% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 4250 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
