The Best Vegan Crispy Bean Tacos (Gluten-free option)

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This amazing vegan crispy bean tacos with peanut sauce recipe is so incredibly tasty – and very easy to make. Made simply with beans, spices, chili sauce, herbs and couscous.

The crispy vegan tacos are my favourite way to use leftover couscous and baked beans because it turns them into a completely new and mouthwateringly good lunch or dinner. 

This vegan crispy tacos recipe is my go-to quick lunch and my most recommended recipe when anyone asks me for simple vegan back-to-school lunch ideas. It’s always a favourite with kids and adults because it’s so insanely good. 

What’s great about these all vegan amazing crispy bean tacos with peanut sauce:

  • Just about everything
  • Great way to use leftovers
  • Easy and quick to make 
  • Quick and delicious vegan lunch or dinner
  • Great to bring with you to-go
  • Vegan
  • Healthy and low-calorie
  • Can be gluten-free – just use gluten-free tortillas
  • Great vegan-back-to-school lunch idea
  • A sure family favourite recipe

What kind of tortillas should I use?

You can use wheat tortillas, rice tortillas, corn tortillas and even lentil tortillas for this recipe. Any type of tortilla works great in this recipe, so don’t be afraid to use what you have. 

Using leftovers

If you have leftover bakes beans you can easily use them in this recipe. They work just as well as freshly made naked beans. The same with the couscous. Whenever I have leftover couscous these crispy tacos are one of my favourite ways to use them.

What kind of couscous should I use?

Again you can use your favourite couscous salad, leftover couscous from last nights dinner or a simple freshly made couscous. 

Here are a few of my favourite easy couscous recipes that I like to use in my crispy bean tacos:

Easy summer couscous

Easy Mediterranean couscous

Simple moroccan couscous

But you can also just make a quick couscous seasoned with dried thyme, paprika, fresh basil and salt. There’s no need to get fancy and add lots of vegetables if yo don’t feel like it. A plain well seasoned couscous works just as well. 

How is this Amazing crispy bean tacos with peanut sauce recipe made? It’s very easy. Just:

Instructions

For the Peanut Sauce

  • In a small mixing bowl, mix together the peanut butter with all the other ingredients until they are combined into a creamy dressing. Add extra salt if need and set aside. 

Baked Beans

  • Heat a pan and add the drained beans.
  • et the beans cook for a few minutes before adding the chopped spring onions, sweet chili sauce and salt. Stir together to combine and use a spoon to lightly mash the beans.
  • Once the beans are mostly mashed, remove the pan from the heat and set aside. 

Making the Tacos

  • Place the tortillas on a plate and spread two tablespoons baked beans onto one half of the tortilla. 
  • Top with couscous salad and a sprinkle of fresh herbs. Fold one half of the tortilla over the other half and lightly press them together. Do the same with all the tortillas.
  • Next, heat a grill or skillet and grill the tacos for 3-5 minutes on each side or until the tacos are golden and crispy. Serve the crispy tacos with a drizzle of peanut sauce on top and enjoy. 

The Best Vegan Crispy Bean Tacos with Peanut sauce

This amazing crispy bean tacos with peanut sauce recipe is so incredibly tasty – and very easy to make. Made simply with beans, spices, chili sauce, herbs and couscous.
The crispy vegan tacos are my favourite way to use leftover couscous and baked beans because it turns them into a completely new and mouthwateringly good lunch or dinner. 
This vegan crispy tacos recipe is my go-to quick lunch and my most recommended recipe when anyone asks me for simple vegan back-to-school lunch ideas. It’s always a favourite with kids and adults because it’s so insanely good. 
Course Dinner
Cuisine American
Keyword vegan
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 people
Author Simone – Munchyesta.com

Ingredients

  • 1 cup Couscous Salad
  • 4 large Tortillas

Baked Beans

  • 1 15-oz can Kidney Beans or black beans, rinsed and drained
  • 1 Spring Onion Chopped
  • 2 tbsp Sweet and Sour Chili Sauce
  • ½ tsp Salt
  • ½ tsp Ground Cumin
  • ½ tsp Ground Coriander

Peanut Sauce

  • ¼ cup Organic Peanut Butter
  • 2 tbsp Hoisin Sauce
  • 1 tbsp Rice Wine Vinegar
  • 1 tbsp Cold Water
  • ½ tsp Ground Coriander
  • ½ tsp Salt
  • ½ tsp Garlic Powder

Instructions

For the Peanut Sauce

  • In a small mixing bowl, mix together the peanut butter with all the other ingredients until they are combined into a creamy dressing. Add extra salt if need and set aside. 

Baked Beans

  • Heat a pan and add the drained beans.
  • et the beans cook for a few minutes before adding the chopped spring onions, sweet chili sauce and salt. Stir together to combine and use a spoon to lightly mash the beans.
  • Once the beans are mostly mashed, remove the pan from the heat and set aside. 

Making the Tacos

  • Place the tortillas on a plate and spread two tablespoons baked beans onto one half of the tortilla. 
  • Top with couscous salad and a sprinkle of fresh herbs. Fold one half of the tortilla over the other half and lightly press them together. Do the same with all the tortillas.
  • Next, heat a grill or skillet and grill the tacos for 3-5 minutes on each side or until the tacos are golden and crispy. 
    Serve the crispy tacos with a drizzle of peanut sauce on top and enjoy. 

Are you looking for more quick vegan dinner ideas? Try my easy vegan Arugula Pasta salad or my easy vegan grilled cheese plum sandwich

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