These vegan picadillo tacos couldn't be easier to make and they are so, so scrumptious! No one will miss the meat.
Serve up these delicious vegan picadillo tacos at your Cinco de Mayo gathering or just for a family Taco Tuesday and watch them go! The picadillo filling takes minutes to make and is loaded with spicy vegan meatless meat and veggies like tomatoes, bell peppers and potatoes. You can scoop the picadillo into plain tortillas or fry up corn tortillas into crispy golden taco shells, especially if you have kids.
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 vegan picadillo taco 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.
- They are 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.
- They are 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).
- They are everyone 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).
Ingredients
- 1 tablespoon vegetable oil
- 14 oz vegan sausage or vegan meatless beef. I used Impossible spicy sausage. A chipotle sausage would also work great in this filling. Read labels if you are gluten-free or soy-free. You can also use lentils as the base instead of a vegan meat. Use two cups cooked or canned brown lentils.
- 1 medium onion
- 4 cloves garlic
- 4 medium potatoes. Use yellow or red potatoes. I would not recommend a floury potato like russet.
- 1 large bell pepper. Green bell peppers or any color bell peppers will work here. I used a red bell pepper.
- 2 tomatoes. You can use 1 cup canned tomato puree instead.
- 1 teaspoon dried Mexican oregano. Use marjoram as a substitute.
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon cinnamon
- 1 chipotle chili with 1 teaspoon adobo sauce (optional). This is meant for those using an unflavored vegan meat or lentils. You can skip if you used a spicy vegan sausage, or add it if you want more kick in the filling.
- 1 tablespoon tamari or soy sauce (optional). This adds more umami to the recipe but you can leave it out if you are soy-free.
- Salt and ground black pepper to taste
- 2 tablespoon cilantro
- 12 corn tortillas for serving
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.
Frequently asked questions
Yes absolutely. Use two cups cooked or canned brown lentils and be sure to use the chipotle chili when you cook the picadillo filling. Black beans would also work very well here.
Personally I prefer the corn tortillas with this spicy picadillo filling, and the corn keeps this recipe gluten free. But you can use whole wheat or white flour tortillas with just as tasty results.
You can sub mushrooms, carrots, zucchini, cauliflower and sweet potatoes for the veggies in this filling with great results.
I love these with shredded cabbage and perhaps some raw, sliced onions. You can also layer on tomato salsa, guacamole or cubed avocado and shredded lettuce.
Related recipes
Vegan Picadillo Tacos
Equipment
Ingredients
- 1 tablespoon vegetable oil
- 14 oz vegan sausage (I used the Impossible spicy sausage but any brand is fine. See recipe notes for how to substitute with lentils or beans)
- 1 medium onion (chopped)
- 4 cloves garlic (minced)
- 4 medium potatoes (yellow or red. Russet or other floury potatoes won't work as well here)
- 1 large bell pepper (chopped)
- 2 tomatoes (pureed. Or use 1 cup canned tomato puree)
- 1 teaspoon dried Mexican oregano
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 chipotle chili with 1 teaspoon adobo sauce (optional)
- 1 tablespoon tamari (or soy sauce, optional)
- Salt and ground black pepper to taste
- 2 tablespoons cilantro (chopped)
- 12 corn tortillas
Instructions
- 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.
Recipe notes
- Chipotle sausage would also work great in this filling. Read labels if you are gluten-free or soy-free. You can also use lentils or black beans as the base instead of a vegan meat. Use two cups cooked or canned brown lentils or black beans.
- I love these picadillo tacos with shredded cabbage and perhaps some raw, sliced onions. You can also layer on tomato salsa, guacamole or cubed avocado and shredded lettuce.
- 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.
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