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Veggie Soft Tacos

  By Kris Giovanini  

October 26, 2015

Make every Tuesday taco night with this healthy and versatile veggie bean soft taco. You'll never miss the meat!


1 T canola or other oil

1 red onion, cut in half, one-half sliced very thin and the other half sliced thicker

2 bell peppers, preferably 1 red and 1 yellow, thinly sliced

2 yellow squash, cut lengthwise in half and then into thin half circles

½ to 1 can Hatch Mild Green Enchilada Sauce (or other red or green enchilada sauce - the original recipe uses Trader Joe’s Enchilada Sauce)

1 can black beans, rinsed and drained

fresh tortillas - any kind and size


Cut the onion in half and chop one-half into very thin slices. Cut the remaining onion into slightly thicker slices.

Heat a tablespoon of oil in a pan over medium to medium-high heat. Add the thicker onion slices to the pan and sauté for 3 to 5 minutes.

Add half of the bell pepper and continue sautéing for another 5 to 7 minutes, stirring often.

Add the remaining peppers, onions and squash and sauté for several minutes more.

Add the beans and sauté an additional 3 to 5 minutes.

Add the enchilada sauce and simmer for a minute or two. Spoon into warm tortillas and top with cashew cream.

Cashew Cream:
Soak 1 cup cashews for several hours or overnight in warm water. Drain and rinse the cashews then put them in a blender with ½ cup water, 1 T nutritional yeast and salt to taste. Blend on high speed until the mixture is very smooth. You can skip the soaking if you have a high speed blender.

This is our adaptation of a recipe from Vegan Outreach. Check out the organization at



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