Vegan Taco Boats

Our love for Mexican food!

Yes, we love this cuisine because it's delicious and has quite a few vegetarian options.

We almost always visit Mexican restaurants when traveling. I also love the ambiance in a Mexican restaurant. 

There is so much happening in there, the decor, the music, the aroma, the live guacamole counter, and of course the yummy spicy food!

We enjoy recreating some of our favorite dishes at home like these tacos, Mexican Rice, Tandoori Cheese Quesadillas, and Enchilada Mini Casserole.

In fact, I recently made an Indian-Mexican fusion dish called Mexican Pani Puri which was a big hit in our house!

So if you too are big on Mexican food and love trying out different recipes, then this one is for you. 

Vegan Taco Boats is my suggestion for a Mexican style dinner option that is easy to make and uses ingredients you can easily find at the supermarket. 

Tacos are fun!

Looking for a healthy and easy vegan and gluten-free dinner idea? Then this is it! If you love tacos this is a fun twist on taco night and it's easy to make. 

Let me tell you a secret - I never order tacos at a restaurant! Yes, it's true. I hate eating tacos outside because I hate the mess it creates. 

I prefer making tacos at home where I can eat without being judged. Taco night in our house is a laid-back affair and I really like it that way. 

When I told this to my friend, she agreed with me. In fact, she told me that even when making tacos at home, she feels that kids and the elderly find it a bit difficult to eat tacos without spilling it. 

This got me thinking and I wanted to do something about it. So, I ended up making these fun homemade Instant Pot Tacos using taco shells. It's so much easier to eat them!

Why make this

Whether it's for Taco night or Taco Tuesday, this recipe hits all the right spots! These taco boats are the ultimate quick and easy weeknight meal! They are:

• Fresh and Flavorful
• Satisfying and Versatile
• Easy and Delicious
• Vegan and Gluten-Free
• Can be ready in less than an hour

The savory flavors really stand out in this dish, making it a viable meal option for plant-based eaters. Meat eaters will also not miss anything!

Hope you too enjoy these authentic Instant Pot tacos as a staple Mexican-inspired dinner for Taco Tuesday or Cinco de Mayo!

Ingredients needed

This Black Bean Taco recipe can be made using basic pantry staples.

Taco Boats - I used these Taco Shells. Read notes for substitutions.

Black beans - I prefer using raw black beans over canned ones. But feel free to use either.

Read the notes below to see the cooking instructions if using canned black beans. 

Veggies - Bell pepper, sweet corn, tomatoes, and onion.

Spices - Cajun seasoning, Chili seasoning, Mexican seasoning, jalapenos, and ground cumin. You can also add taco seasoning. 

Vegan shredded cheese and garlic for that extra flavor. 

Apart from the ingredients, you would need some salsa, lemon juice, cilantro, and an Instant Pot. 

Here's how to make it

The first step in the Black bean taco recipe is to rinse the black beans under running water till you get clear water. Then soak them overnight or for 7-8 hours.

1. Turn on the Instant Pot in saute mode. Add oil and once it's hot, add minced garlic. Fry till it turns light golden.
   • Then add chopped onions and saute till they turn translucent.
2. Then add chopped tomatoes along with salt. Continue to saute till they turn soft and pulpy.
3. Now add chopped bell pepper and sweet corn. Cook it for a minute. 
4. Drain the black beans and add them to the pot. Mix and cook for another minute.
5. It's time to add the seasonings. Add cajun seasoning, Mexican seasoning, chili seasoning, and ground cumin.
6. Give it all a good mix and cook for one minute. Then add water. Turn off the saute mode. Close the lid and cook in pressure/manual/beans mode for 30 minutes.
   • Release pressure naturally. Garnish with chopped cilantro and lemon juice. Mexican Black Beans in Instant Pot is ready!

Keep this aside for now. Keep it refrigerated if you don't need to prepare the taco boats immediately. 

1. To prepare the taco boats, preheat the oven to 350 degrees F. Place the taco shells over a lined cookie tray and heat them for 3 to 4 minutes.
   • Alternatively, you can also microwave them on high for 40 to 60 seconds. 
2. Add a generous helping of the prepared black bean mixture and fill up the boats.
3. Then, add a layer of salsa on top.
4. Lastly, garnish with shredded vegan cheese and add some sliced jalapenos for that extra kick. Broil for 1-2 minutes or till the cheese melts. 

Serving Suggestions

Serve these authentic tacos immediately. You can also top it with some avocado slices, guacamole, and/or olives if you like. Want more heat, drizzle some hot sauce on top. 

Pair these authentic tacos with some Lentil Soup and/or Cherry Lemon Iced Tea on the side. 

Top tips, recommendations, and suggestions

Add some quinoa, tofu crumbles, or plant-based meat along with the black beans for added protein. Lentils, Kidney, or Pinto beans can also be used here instead of black beans. 

You can also garnish some Cojita cheese crumbles on top for some more authentic taco flavor. Feel free to add or minus veggies (mushrooms, sweet potato, butternut squash, zucchini, carrots, etc) of your choice. 

Drizzle some cashew cream on top for ultimate taco bliss! This black bean filling will also be great in wraps, (real) tacos, or salads. 

These vegan taco boats are amazing for meal prep. On meal prep day, simply prepare a batch of this black beans recipe to enjoy throughout the week for lunch or dinner.

Some Black bean info

One can of black beans yields 2 cups and 1 cup of uncooked beans yields 3 cups of cooked beans. 

Want to make healthy vegan taco boats?

Swap these taco shells with Romaine lettuce, or make boats out of zucchini by scooping out its center. You can also use bread or pastry shells.

Forgot to soak the beans overnight?

After adding the uncooked black beans to the pot, add a cup of water in addition to the said amount and cook it for 45-50 minutes. 

Another handy tip - I normally soak beans more than I need and freeze them. That way, I always have soaked beans handy!

If using canned black beans

Follow all the steps in the recipe, just reduce the water by half and pressure cook it for 5 minutes. Do a natural pressure release. 

How to store it?

Do not prepare the taco boats and store them, they will get soggy. Refrigerate the prepared Mexican black beans for 4-5 days. It can also be frozen.

When needed, thaw it to room temperature and heat it up. Add little water/stock if it has thickened up. They use it as desired. 

I also have this recipe as a Web Story. You can view it here. 

Some crowd-pleasing snacks

• Masala Corn
• Moong Dal Toast
• Mashed Potato Cheese Sandwich
• Dabeli Pizza
• Crispy Onion Fritters

Recipe 📖