Purple Cabbage Vegan Tacos had to be done – after all, it’s Taco Tuesday! When a dish is this colourful, flavour-packed, and quick to throw together, how could I resist?
Did you know Americans eat over 4 billion tacos every year? Honestly, I must have been Mexican or American in a past life because I could easily live on tacos every day of the week.
This recipe gives traditional tacos a fun and nourishing twist. It starts with crispy corn taco shells and layers up with fresh chopped lettuce, a hearty mix of refried baked beans and black beans cooked in garlic, onion, and taco seasoning, juicy sweet corn, chopped tomatoes, and my signature loaded guacamole.
But the real showstopper? Boiled red cabbage that turns a gorgeous shade of purple when cooked. It’s a vibrant and beautiful way to add nutrients and a bit of flair to your tacos.
These tacos are so moist and flavourful on their own that you really don’t need cheese – but of course, feel free to sprinkle on some vegan cheese if you like that extra touch.
Start by heating up your corn tacos and chopping the lettuce, tomatoes, and green chilies.
For a flavorful twist, mix refried baked beans with black beans seasoned with garlic, onion, and taco seasoning. This adds a rich and savory element to your tacos.
Now, it's time to assemble your tacos! Layer the chopped lettuce, bean mixture, sweet corn, chopped tomatoes, and a generous dollop of loaded guacamole onto each taco shell.
Don't forget to add a vibrant pop of color with boiled red cabbage, which magically transforms into a beautiful shade of purple when cooked.
While these tacos are beautifully moist and flavorful on their own, feel free to sprinkle some vegan cheese on top if you're craving that extra cheesy goodness.
Ingredients
IG Recipe
