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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 300 g plant-based chicken-style pieces e.g. Quorn
  • 1 red onion finely sliced
  • 2 garlic cloves finely chopped
  • 1 red chilli deseeded and chopped (optional)
  • 1 red pepper sliced
  • 1 tsp cumin seeds
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 Tbsp tomato purée or chipotle paste
  • 1 cup chopped fresh tomatoes
  • 1 tin black beans drained and rinsed
  • 1 cup chopped kale
  • Chopped parsley or coriander to serve
  • Corn tacos
  • Oil for cooking

Method
 

  1. Heat a little oil in a frying pan and cook the plant-based chicken pieces until lightly browned. Transfer to a plate.
  2. Alternatively, cook them in an air fryer for 10–15 minutes while preparing the sauce.
  3. 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.
  4. Add the cumin seeds, oregano, smoked paprika and tomato purée (or chipotle paste). Stir for a few seconds.
  5. Add the chopped tomatoes and a small glass of water. Season with salt and pepper.
  6. Simmer for about 10 minutes, until the sauce thickens slightly.
  7. Stir in the black beans and chopped kale and cook for 5 minutes.
  8. Return the plant-based chicken pieces to the pan and stir to combine. Heat through.
  9. Meanwhile, warm the corn tacos according to the packet instructions.
  10. Fill the tacos with the mixture and scatter with chopped parsley or coriander.
  11. Serve with fresh salsa, guacamole, or sliced jalapeños if you want more heat. A squeeze of lime over the top also works well.