Taco Boats
Why limit them to Tuesdays when you can have these mouthwatering taco boats in minutes any night of the week? Picture this: crispy mini tortillas filled with hearty tofu and black bean mixture, baked to perfection, topped with fresh veggies, zesty lime juice, and a kick of spicy sriracha mayo. These vegan taco boats are a hassle-free way to satisfy your Tex-Mex cravings. Their miniature size makes them a winning appetizer for game day gatherings, while a protein-packed filling makes them stand out as a satisfying main meal.
Protein Packed Vegan Recipes
Why You’ll Love This Taco Boats Recipe
Plant-Powered Tacos – Loaded with protein-rich tofu and fiber-rich black beans, these taco boats are a powerhouse of essential vitamins and minerals. From iron and calcium to vitamins A and B6, each bite bursts with all the vital nutrients your body needs. Even your non-vegan friend won’t miss meat.
Miniature yet Super Filling—Don’t let their size fool you—these miniature tacos are incredibly satisfying! Thanks to the protein and fiber content of the tofu and black beans, each bite is packed with flavor and leaves you feeling full. Perfect for those moments when you’re craving something hearty but don’t want to overindulge. This taco boats recipe strikes the perfect balance between portion control and satiety.
Quick to Assemble —With minimal prep work and just 20 minutes of cooking time, these tofu and black beans taco boats come together in a flash. They’re the perfect solution for busy weeknights when you need something nutritious and satisfying in a hurry.
Low-Calorie Vegan Meal – Watching your calorie intake doesn’t mean sacrificing flavor – and Taco Boats are proof of that! This recipe offers all the deliciousness of traditional tacos without the added calories of meat and dairy. With its plant-based ingredients and minimal added fats, Taco Boats are a guilt-free indulgence that fits perfectly into a balanced diet without weighing you down.
Great for the Whole Family – With their fun and customizable nature, these taco boats are a hit for kids and adults alike. Children will love assembling their taco boats and loading them with their favorite toppings. At the same time, adults will appreciate the convenience and deliciousness of this easy-to-make meal. Whether you’re serving them for a family dinner or a casual get-together with friends, this recipe is sure to please everyone around the table.
How to Make Taco Boats
Prepare the Taco Meat
Crumble the extra firm tofu into a pan and add the black beans. Cook over medium heat until the tofu is browned. Once the tofu is browned, add tomato sauce, smoked paprika, cumin, chili powder, salt, and pepper. Mix well to combine.
Prepare the Toppings
Slice the lettuce, onions, red bell pepper, and tomato for easy assembly.
Assemble the Taco Boats
Cut each mini tortilla halfway to the center, then fold the flaps over each other to create a ‘boat’ shape. Place the tortillas in a muffin tray. Divide the tofu and black bean mixture into the tortillas, followed by the chopped onions, bell pepper, and vegan cheese shreds.
Bake
Bake the taco boats for 8-10 minutes or until the tortillas are slightly golden and crispy.
Add Toppings and Serve
Once baked, top them with shredded lettuce, chopped tomatoes, and kalamata olives.
Add a squeeze of fresh lime juice for a burst of freshness, and a drizzle of sriracha for heat. Serve and enjoy!
Recipe Tips for Taco Boats
Meal Prep: Make the taco meat and chop the veggies beforehand so you can assemble quickly when ready to enjoy.
Make it Soy-Free – Use canned beans or chickpeas for a soy free version of this recipe.
Make it Gluten–Free: To adapt this recipe for individuals with gluten sensitivities or dietary restrictions, use corn tortillas or gluten-free tortillas.
Swap the Black Beans – You can also use lentils, pinto beans, or kidney beans instead of black beans according to your liking.
Customize Toppings – Feel free to “sail” with your favourite veggies for toppings. From zucchini to mushrooms, butternut squash, and carrots, everything is welcome.
Swap Tortillas with lettuce cups for a low-carb option.
More Vegan Recipes You’ll Love
VEGAN SHAWARMA RECIPE (OSMOW’S COPYCAT)
VIRAL CHOPPED ITALIAN SANDWICH
WANT MORE FREE PLANT BASED RECIPES?!
Make sure to follow me on all my social platforms:
✨Instagram @That.VeganBabe
🍍TikTok @That.VeganBabe
💜Facebook @ThatVeganBabe
🍉Pinterest @ThatVeganBabe
🙌YouTube @ThatVeganBabe
Taco Boats
Ingredients
- 6 mini tortillas
For the Taco Meat
- 280 g extra firm tofu
- ½ cup black beans
- ¼ cup tomato sauce
- ¼ tsp smoked paprika
- ¼ tsp cumin
- ¼ tsp chilli powder
- Salt and pepper to taste
Toppings Before Baking
- 3 tbsp chopped yellow onion
- 3 tbsp chopped red bell pepper
- ⅓ cup vegan cheese shreds
Toppings After Baking
- ½ cup shredded romaine lettuce
- ½ chopped tomato
- 3 tbsp kalamata olives
- Lime Juice
- Sriracha
Instructions
- First, prepare your taco meat. Crumble your tofu and black beans into a pan and cook over medium heat until the tofu is slightly browned.
- Once the tofu has browned, add the tomato sauce and spices, seasoning with salt and pepper to taste. Mix well to combine.
- In the meantime, slice up your lettuce, onions, red pepper, and tomato for easy assembly.
- Cut your mini tortillas halfway to the center, then fold the flaps over one another to make a ‘boat.’
- Place the tortillas in your muffin tray.
- Divide the tofu black bean mixture into your tortillas, followed by some onions, bell pepper, and vegan cheese.
- Bake at 350f for 8-10 minutes until the tortillas are slightly golden and crispy.
- Once the taco boats have baked, top with shredded lettuce, tomato, kalamata olives, a squeeze of fresh lime juice, and some sriracha mayo for heat.