Vegan instant pot taco filling

Name: Vegan instant pot taco filling
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 lb package of white button or baby bella mushrooms (cleaned and chopped finely to the size of ground beef); 14 ounce can of black beans (drained and rinsed); ½ medium red onion (diced); 1 packet of taco seasoning ( see notes to make your own); 14 oz can fire roasted tomatoes; 1 teaspoon garlic powder; ½ teaspoon chipotle powder or smoked paprika (optional); salt to taste; Taco shells; Lettuce; Avocado; Salsa; Vegan sour cream

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These Vegan Mushroom & Black Bean Tacos are a perfect meal option for anyone looking for a quick and easy-to-make vegan meal. With only 30 minutes required to make and minimal ingredients needed, this recipe is a game-changer. Not only is it satisfying and delicious, but it's also healthy, making it an excellent addition to your weekly meal plan.

Vegan mushroom and black bean tacos in corn shells topped with lettuce and vegan sour cream

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❤️ Why You'll Love This Recipe
🌮 Ingredients
🍄 Substitutions
🔪 Directions
👩‍🍳 Expert Tips
❄️ Storing
🥄 Serving Suggestions
❓ FAQs
🍅 Similar Recipes
📖 Recipe

❤️ Why You'll Love This Recipe

It takes only 30 minutes to make.
Minimal ingredients required, making it an easy and affordable recipe.
This vegan taco filling is packed with nutrients from mushrooms, black beans, and fire-roasted tomatoes.
It's a filling and satisfying meal that can be enjoyed by vegans and non-vegans alike.
It's a great option for anyone looking to reduce their meat consumption while still enjoying the same satisfying texture and flavor.
meaty and chewy, just like traditional taco filling, without using any animal products.

🌮 Ingredients

White button or baby bella mushrooms - Clean and chop the mushrooms finely to resemble ground beef. Mushrooms are a great vegan substitute for meat and add a meaty texture to the dish.
Black beans- Drain and rinse the black beans before using. They are a good source of plant-based protein and add a rich and hearty flavor to the dish.
Red onion - Dice the red onion finely. They add a mild, sweet flavor to the dish and a beautiful pop of color.
Taco seasoning - Use a packet of taco seasoning but make sure to check the ingredients to ensure there is no dairy. This will add a lot of flavor and seasoning to the dish.
Fire roasted tomatoes - Use a can of fire-roasted tomatoes for an extra smoky flavor. They add a depth of flavor to the dish and make it taste more like traditional taco meat.
Garlic powder - Use garlic powder to add some extra flavor to the dish. Garlic is a staple in many Mexican-inspired dishes and adds a lot of savory notes.
Chipotle powder or smoked paprika (optional) - Adding chipotle powder or smoked paprika is optional but adds a nice smoky flavor to the dish.
Salt: Add salt to taste to enhance the flavors in the dish.

Vegan instant pot mushroom and black bean tacos all laid out on a white serving platter topped with lettuce.

🍄 Substitutions

If you don't have a pressure cooker, you can easily make this recipe on the stovetop by following the stove-top directions in the recipe card.

You can also swap out the type of mushroom used and use any type of bean you have on hand. Kidney bean or pinto beans are delicious in this. Click on my blog post on how to cook kidney beans if you want to make your own.

🔪 Directions

Make sure to scroll to the recipe card for full step-by-step instructions.

Clean and chop the mushrooms and onions.
Sauté the mushrooms and onions until they brown and shrink.
Add the drained and rinsed black beans, tomatoes, taco packet, seasonings, and water.
Cook on medium pressure for 6 minutes.
Quick release and serve with taco shells and toppings of your choice.

👩‍🍳 Expert Tips

If you don't have a pressure cooker, you can make this recipe on the stovetop by following the stove-top directions.
If you want to make a higher protein taco, check out this vegan taco meat made from tofu and black beans.
To make this recipe spicier, add more chipotle powder or smoked paprika.
Be sure to warm up your taco shells before filling them to prevent them from becoming soggy.
If you want to forgo canned beans and make your own instead check out my blog post on how to cook dried beans.

❄️ Storing

This taco filling can be stored in the fridge in an airtight container for up to five days or frozen for up to three months.

🥄 Serving Suggestions

This vegan taco filling pairs well with toppings such as lettuce, avocado, salsa, vegan queso and vegan sour cream. You can also serve this on top of a taco salad.

❓ FAQs

What can you put in tacos instead of meat?

Mushrooms, beans, lentils, tofu, and tempeh are great alternatives to meat in tacos.

What is vegan taco meat made of?

Vegan taco meat can be made from a variety of ingredients such as mushrooms, beans, lentils, tofu, and tempeh. Store bought taco meat is usually made from either soy protein or pea protein.

Can I freeze this?

Yes, after cooking this filling, it can be frozen in a freezer safe container or bag for up to 3 months. Thaw it out in the fridge overnight, then reheat.