Healthy, fresh, and incredibly flavorful vegan street tacos are made with homemade guacamole and a zesty black bean and corn salad. Piled high into warm tortillas, these vegan tacos are sure to satisfy vegans and meat-eaters alike!

This is the recipe for vegan tacos I have fallen in love with for more than just being mouthwateringly delicious. When I’m in need of more plant-based meal ideas for my family or for guests, or when I just feel like something a bit lighter than beef or chicken, these incredibly flavorful and satisfying tacos are always a hit.
They’re made with a creamy guacamole and zesty corn salad filling wrapped in flour tortillas, and the best part is, they’re cost-effective to make and no one will miss the meat.
You won’t find traditional sour cream or cheese as a topping, but you can certainly use vegan cheese and sour cream alternatives. Pile it high with more of your favorite toppings, and you may never go back to ground beef again!
Follow up your meal with a batch of homemade vegan brownies for dessert. Because, balance 😉
Why You’ll Love This Recipe
- They’re customizable. You can add meat protein to them if you’d like, of course, no longer calling them vegan tacos, but that’s the fun about any kind of taco—customizing them to your liking!
- Easy to make using simple, fresh, and healthy ingredients.
- They can just as easily be made gluten-free if need be.
- A great way to use up leftover corn!
Ingredients for Vegan Street Tacos
- Corn: Use fresh, thawed from frozen, or drained canned corn. You can also grill or cook whole cobs of corn and remove the kernels.
- Avocados: You’ll need ripe avocados so they’re easy to smash.
- Garlic: Minced garlic for flavor in the guacamole.
- Cilantro: Fresh cilantro, washed, dried, and chopped. Reserve some for garnish.
- Red onion: A classic choice for guacamole as they’re mild and flavorful without being too “onion-y”
- Limes: Fresh lime juice adds a zesty zing but also prevents the guac from turning brown.
- Black beans: Drained and rinsed.
- Tortilla shells: I use the small taco-sized soft flour tortillas, but corn tortillas can also be used.
How to Make this Vegan Taco Recipe
Step 1: Cook the corn in a pan on the stove over medium heat to warm through, stirring occasionally.
Step 2: In a small bowl, mash the avocados and add the minced garlic, some of the cilantro and onioin. Squirt lime juice over everything and use a fork to blend until creamy. Cover with plastic wrap, gently lower it into the bowl so that the plastic touches the guacamole. Then, refrigerate.
Step 3: Once the corn is cooked through, transfer them to a tupperware and add the black beans with remaining cilantro and onion. Squirt with the rest of the lime juice and keep it covered in the fridge until you’re ready to serve it.
Step 4: Serve warm tortillas layered with a scoop of guacamole and a generous serving of bean and corn salad. Enjoy immediately!
Substitutions + Variations
- Add extra vegetables. Diced butternut squash, sweet potato, zucchini, tomatoes, or bell pepper, would be a great addition to your corn salad.
- For extra flavor sprinkle in some spices like taco seasoning or chili powder, ground cumin, and cayenne pepper for heat.
- I love these corn salad tacos, but mushroom tacos and cauliflower tacos are other ways bulk up vegan tacos. Refried beans are also great.
- Add toppings like avocado salsa, pineapple salsa, tomatillo salsa, or regular salsa, pickled red onions, pico de gallo or other non-dairy, vegan options.
FAQs
The citrus from the lime juice will help with this, as will making sure the plastic wrap rests directly on the guacamole. This will help prevent oxidation. If the guacamole does turn brown, it’s only superficial. You can scrape off a thin layer at the top, and underneath should still be green.
To warm the tortillas, you can either place them one at a time to heat in a skillet or heat them in the microwave. To keep them soft while you wait, stack them on a plate and cover with a damp paper towel.
More Healthy Taco Recipes
- Quinoa Taco Casserole
- Chicken Taco Lettuce Wraps
- Easy Taco Salad
- Crock Pot Taco Soup
- Baked Fish Taco Recipe
Vegan Street Tacos
Ingredients
- 1 cup corn – frozen, fresh, or canned. (canned corn needs to be drained and frozen corn needs to be thawed.)
- 2 ripe avocados, smashed
- 1 clove garlic, minced
- 1 cup fresh cilantro, chopped (divided)
- 1/2 red onion, minced (divided)
- 2 limes
- 1 can black beans, well rinsed
- 10 soft-taco size tortillas, flour or corn
Instructions
- Heat a pan on the stove on medium heat. Spray with nonstick spray and add the corn. You might want to turn on your vent fan as there will be some smoke. Cook for 8 minutes, rotating 2 or 3 times to grill evenly.
- Meanwhile, in a small bowl, add the avocados, the minced garlic, 1/3 of the cilantro and 1/3 of the onion. Squeeze the juice of 1 lime over the top and blend with a fork until creamy. Cover with plastic wrap and place in the fridge. (Note: The wrap should make contact with the guac to keep it green)
- Remove the corn kernels and place in a Tupperware, along with the black beans, juice of 1 lime, and the remaining onion & cilantro. Cover and store in the fridge until ready to serve.
- When you’re ready to serve, warm up the tortillas by heating them one at a time on the stove, or in a stack in the microwave.
- Layer each warmed tortilla with 1 scoop of guacamole and plenty of bean + corn salad. Serve immediately and enjoy!