Plant-Based Beef Tacos

Name: Plant-Based Beef Tacos
Total time: 35 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 onion, chopped fine; 1 green bell pepper, stemmed, seeded, and chopped fine; ½ teaspoon table salt, divided; 4 garlic cloves, minced; 1 tablespoon chili powder; 1 teaspoon ground cumin; ¼ teaspoon cayenne pepper (optional); 2 tablespoons tomato paste; 12 ounces plant-based beef; ½ teaspoon pepper; ¼ cup water; 12 (6-inch) corn tortillas, warmed; Shredded iceberg lettuce; Salsa; Plant-based yogurt or dairy sour cream

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Plant-based beef tacos deliver a convincingly meaty filling through crumbled plant-based beef combined with sautéed onions, peppers, and warm spices. The filling comes together in about 12 minutes with a savory, slightly thick sauce that clings to warm corn tortillas.

🥗Vegan 🥗Vegetarian

Total

35 min

Servings

4

Recipe Source

View original recipe

From Americastestkitchen

16 Ingredients

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Instructions

1
Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion, bell pepper, and salt and cook until vegetables are softened and lightly browned, 5 to 7 minutes.
2
Stir in garlic; chili powder; cumin; pepper; and cayenne, if using, and cook until fragrant, about 30 seconds. Stir in tomato paste and cook until rust-colored, 1 to 2 minutes.
3
Stir in ground meat and cook, breaking up meat with wooden spoon, until firm crumbles form, about 3 minutes. Stir in water and simmer until sauce is thickened, about 1 minute. Divide filling evenly among tortillas and serve.

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Tips & Notes

Pro tips

Let the onion and bell pepper brown lightly (5–7 minutes) before adding spices to deepen their flavor and prevent a raw-vegetable taste.
Break up the plant-based beef with a wooden spoon as it cooks to create small, even crumbles that mimic ground beef texture and distribute sauce evenly.
Add water in the final step and simmer until the sauce reduces to a light coating—this prevents watery tacos and ensures flavors concentrate.
Warm tortillas in a dry skillet or directly over a flame just before serving to improve pliability and add subtle char.

Substitutions

Green bell pepper → Red or yellow bell pepper (sweeter, less grassy)
Tomato paste → 3 tablespoons tomato sauce (thinner; reduce water by 1 tablespoon)
Chili powder → 1.5 teaspoons paprika + ½ teaspoon ground ancho chile (milder, less heat)

Storage & make-ahead

Store leftover filling in an airtight container in the refrigerator for up to 3 days; reheat on the stovetop over medium-low heat, stirring and adding water if needed.

Common Questions

What brand of plant-based beef works best for tacos?

Any crumbled plant-based beef that holds its shape when cooked works well—brands like Beyond Meat, Impossible, or store-brand options are all suitable. Avoid finely processed versions that may become mushy.

Can I make the filling ahead of time?

Yes. Prepare the filling up to 2 days ahead and refrigerate in an airtight container. Reheat gently on the stovetop over medium-low heat, adding a splash of water if the sauce has thickened too much.