Vegan Tacos

The perfect Friday night supper


  • 1 tbsp olive oil
  • 1 red and 1 orange pepper - finely chopped
  • 400g can black beans, drained
  • 1 jar Sacla’ Vegan Bolognese Sauce
  • 8 vegan tacos

For the topping

  • 1-2 avocados, halved, stoned and chopped tossed with lemon juice to stop discoloration
  • 1 red onion, finely sliced (soaked in water for 5 mins)
  • Small handful of coriander leaves, finely chopped
  • 250ml single cream alternative
  • Squeeze of lemon juice
  • Lime wedges for serving


  1. Preheat the oven to 200°C (180°C fan) Heat the olive oil in a large frying pan, add the pepper and cook for 4-5 mins until soft. Stir in the black beans and Sacla’ Vegan Bolognese Sauce and simmer gently until hot.
  2. Sit the taco shells on a baking sheet and put them in the oven for 2 mins until warm.
  3. Spoon the Bolognese mixture into each taco shell.
  4. Mix the vegan cream with a squeeze of lemon juice to sour.
  5. Top each taco with avocado, red onion and a sprinkle of coriander.
  6. Serve with a lime wedge and a drizzle of the soured cream.
Serves: 4Cooking time: Share recipeReview this recipe


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