Love Mexican recipes? Be sure to try our vegan empanadas and vegan enchiladas. If you’re looking for an easy but showstopping recipe for your next Mexican-themed dinner, look no further. This vegan picadillo tacos recipe come together in about 30 minutes and the tacos are so, so delicious that you won’t be able to stop at two or three. Picadillo recipes usually use ground beef or pork but the base for this meatless picadillo recipe is vegan sausage. I used the Impossible spicy sausage, which has cayenne and chili flakes added to it. You can use any sausage or meatless meat of your choice and just add more chili to it. There are lots of veggies in the filling as well, including bell peppers, onions, tomatoes and potatoes, which makes this a rounded, healthy meal. I used corn tortillas to serve up this tasty filling and I fried them up until they were crisp and golden for Jay. Not that he needed the incentive to eat this delicious picadillo but he does love crispy taco shells. You can top up the tacos with a tomato salsa or cubed avocados or guacamole or plain onions or purple cabbage, although they need little gilding.
Why you’ll love this recipe
The tacos are delicious. If you love tacos and trying out tasty taco fillings you will love these picadillo tacos. They are hearty and satisfying and full of flavor. Healthy. This recipe has 201 calories, nine grams of protein and four grams of dietary fiber, plus lots of vitamins and minerals per serving of one taco. You will add to those by choosing healthy toppings like red cabbage, avocado and lettuce. Easy to make. The filling takes under 30 minutes to make and all you need to do is chop up a few veggies. This is enough filling to generously stuff 12 small corn tortillas, and you can easily double or triple the tacos picadillo recipe for a larger gathering (use the servings slider in the recipe card to scale up the recipe). Allergy friendly. The spicy sausage I used does have soy but there are lots of vegan meats now on the market that are soy-free and any of them would work in this filling. Using corn tortillas also makes this recipe gluten-free (although you can use wheat tortillas as well if you’re inclined and not gf).
How to make vegan picadillo tacos
Heat the oil in a wide skillet and add the vegan sausage. Break up any clumps with a spoon or ladle. Saute the sausage for 3-5 minutes until it begins to brown. Add the onions and garlic and saute for a couple more minutes.
Add the potatoes and mix. Cover the skillet with a lid and let the potatoes cook for five minutes or until they are half-tender. Stir in the bell peppers and add ½ teaspoon salt and ground black pepper to taste. Mix well. Cover again and continue to cook for five more minutes. Stir a few times in between.
Stir in the tomato puree with ½ cup water and mix well. Add the ground coriander, ground cumin, Mexican oregano and cinnamon. Add the chipotle chili at this time if using. Mix, cover and continue to cook over medium heat or medium low heat until potatoes are tender, about 10 minutes.
Stir in the tamari or soy sauce at this point if using. Check seasoning and turn off heat. Stir in cilantro. Serve hot or warm in taco shells of soft tortillas. To make crispy taco shells heat an inch of oil in a cast iron skillet. Place the corn tortillas, one at a time, in the hot oil and let them bubble up. Remove as they begin to stiffen and fold each taco into half. Once they are cool enough to handle, stuff the taco shells and serve.
Storage and make-ahead instructions
Make ahead: The picadillo filling can be made ahead of time and refrigerated for up to three days. Refrigerate: Leftovers of the filling can be stored in the fridge for up to three days after you’ve made it. Freeze: Freeze the taco filling in an airtight container or freezer bag for up to four months. Reheat: Reheat in the microwave or on the stovetop. You might need to add a little water while reheating.
More vegan Mexican recipes
Vegan Lentil Tacos Vegan Cauliflower Tempeh Masala Tacos Vegan Potato Tacos Vegan Baked Chimichangas with Filo Vegan Enchiladas with Smoky Lentils
Recipe card
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