Vegan “Chicken” and Black Bean Tacos
These vegan “chicken” and black bean tacos are made with plant-based chicken-style pieces such as Quorn, though any similar alternative works just as well. Using proper corn tacos keeps the recipe naturally gluten-free, but you can use flour tortillas if gluten isn’t an issue.
The seasoning is mild and balanced, making this a good family-friendly option. If you prefer more heat, add chipotle paste to the sauce or serve with sliced jalapeños. A spoonful of fresh salsa or guacamole on the side finishes the dish well.
Ingredients
Method
- Heat a little oil in a frying pan and cook the plant-based chicken pieces until lightly browned. Transfer to a plate.
- Alternatively, cook them in an air fryer for 10–15 minutes while preparing the sauce.
- In the same pan, heat a little more oil if needed. Add the onion, garlic, chilli (if using), and red pepper. Sauté gently for about 5 minutes until softened.
- Add the cumin seeds, oregano, smoked paprika and tomato purée (or chipotle paste). Stir for a few seconds.
- Add the chopped tomatoes and a small glass of water. Season with salt and pepper.
- Simmer for about 10 minutes, until the sauce thickens slightly.
- Stir in the black beans and chopped kale and cook for 5 minutes.
- Return the plant-based chicken pieces to the pan and stir to combine. Heat through.
- Meanwhile, warm the corn tacos according to the packet instructions.
- Fill the tacos with the mixture and scatter with chopped parsley or coriander.
- Serve with fresh salsa, guacamole, or sliced jalapeños if you want more heat. A squeeze of lime over the top also works well.