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Vegan picadillo tacos in blue plate with more filling and red cabbage shreds on side.
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5 from 3 votes

Vegan Picadillo Tacos

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Vegan Picadillo Tacos
Servings: 12 tacos
Calories: 201kcal



  • 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


  • 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.


  • 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.
Storage and make-ahead:
  • 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.


Serving: 1taco | Calories: 201kcal | Carbohydrates: 29g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 531mg | Fiber: 5g | Sugar: 2g | Vitamin A: 608IU | Vitamin C: 37mg | Calcium: 43mg | Iron: 1mg