What to cook on a rainy day? Tacos! Delicious for breakfast, lunch or dinner, make easy vegan tacos with whatever you have on hand. Keep reading for over 30 taco filling ideas and top seasonings for TexMex food.
Filling options for tacos are almost limitless. Here are some easy ideas of different fillings you can throw in a tortilla and have delicious plant-based tacos in no time!
30+ vegan, plant-based taco filling ideas
- 🥔 Potatoes - Oven roasted with garlic, ground cumin, chili powder & salt
- 🥔 Potatoes - Papas a la Mexicana style: pre-cooked steamed potatoes sautéed with onions, jalapeño, tomato, garlic and cilantro
- 🥔 Hash browns
- 🍠 Sweet potatoes - roasted or mashed with spices
- 🧅 Onions - sautéed/charred, caramelized or raw
- 🫑 Bell Peppers - sautéed/charred or raw
- 🫑 Poblano Pepper - fire roasted, skin removed and chopped
- 🌶 Jalapeños - pickled, sautéed or raw
- 🍅 Tomatoes
- 🌽 Corn - steamed or roasted
- Black Beans - whole, seasoned with cumin and garlic
- Black Beans - mashed or refried
- Pinto Beans - whole, seasoned with Mexican oregano, garlic, onion
- Pinto Beans - vegan spicy charro beans
- Pinto Beans - mashed or refried (make sure they're vegetarian)
- 🍄 Mushrooms - sautéed or grilled
- 🥕 Carrot
- Zucchini or Yellow Summer Squash - sautéed or grilled
- 🥬 Spinach - raw or cooked
- 🥬 Kale - cooked or mixed in other veggies
- 🥬 Lettuce - shredded on top or used instead of tortilla
- Purple cabbage - shredded
- 🥑 Avocado - sliced raw or turned into green salsa
- Butternut squash - roasted or mashed
- Baked tofu with TexMex seasonings
- Cashew sour cream or Silken Tofu sour cream
- 🍅 Pico de Gallo
- 🥑 Guacamole
- 🧀 Vegan chile con queso nacho cheese sauce
- 🧅 Pickled Purple Onions
- 🥕 Pickled Carrots and Onions
- 🌶 Pickled Sliced Jalapeños
- Baked tortilla strips - for crunch
- Quinoa - cooked with taco seasoning or any of the below seasonings
- 🍚 Rice - plain, Spanish rice or Cilantro Lime Rice
- 🥦 Cauliflower - roasted or "riced" with taco seasoning
- 🥦 Broccoli - roasted or raw, cut into tiny pieces
How to season tacos or TexMex food
To give your tacos a TexMex flavor, consider adding some of the below seasonings to your ingredients as they cook. Don't add them all - just pick a few.
- 🧄 Garlic (fresh or granulated garlic)
- Ground cumin
- 🌱 Cilantro
- 🌶 Chile powder
- 🌶 Cayenne
- 🍋 Lime juice
- 🌱 Mexican oregano
- 🌱 Bay leaf (for cooking beans)
- 🌶 Jalapeño pepper
- 🌶 Serrano pepper
- 🌶 Habanero pepper (really hot)
- 🌶 Chipotle pepper powder or chipotles in adobo sauce
- Prepared pico de gallo (salsa fresca)
- Red salsa or picante sauce
- Green salsa
- Cilantro sauce
- Prepared hot sauce, like Cholula or Chipotle Tabasco
Rainy day breakfast ideas
On a rainy day, you just don't feel like going anywhere. And, you want something equally comforting and uplifting.
Here's what I reach for on a rainy day to brighten my morning. These are all vegan breakfast recipes.
- Hot tea! My favorites: Black tea with soy milk or oat milk, Apricot peach rooibos tea, Coconut oolong tea or peppermint tea.
- Bake something (especially if it's cold & rainy)
- Quick and easy breakfast, if you're running low on energy, like:
- If you have time to spare, make a comforting, weekend brunch-style breakfast, to brighten your mood and delight your family
- Vegan Chorizo Potato Breakfast Tacos
- Breakfast Couscous Bowl with Banana and Strawberries
- 3 Ingredient Banana Oatmeal Breakfast Cookies (no egg, no flour)
- Easy Vegan Banana Bread
- Simple Maple Oatmeal with Sliced Banana
- Healthy Hash Browns (air fryer or stovetop)
- Breakfast Tacos with Spinach, Sweet Potato and Spicy Charro Beans
- Vegan Pumpkin Bread
Rainy day dinner ideas
Vegan or vegetarian dinner ideas on a rainy day have to easy and effortless, so you can get to relaxing and enjoying the pitter patter of the rain.
I asked a Facebook group what they love to cook on a rainy day and the #1 answer was: Soup or Chili.
Some of my go-to quick and easy dinner ideas, that are also comforting and filling:
- Lazy Vegan Chili (instant pot or stovetop)
- Sesame Noodles - super slurpy and addictive. Serve with non-starchy veggies, like broccoli, cauliflower or greens.
- Jamaican Rice and Pigeon Peas - if you don't have pigeon peas, use canned kidney beans instead for a still-authentic version.
- Easy Tomato Vegetable Soup
🗺 Around the world
How did this recipe come about?
We were onto day five of hunkering down during Hurricane Harvey’s onslaught of rain over Houston and were so thankful to be safe and dry. Not only that, we still had food, water, power and gas for cooking.
We were, and still are, beyond grateful that our experience during the storm was mild, especially since we were taking care of my wheel-chair bound mother-in-law.
Our food options were starting to dwindle a bit and the roads were still flooded. I made all manner of meals over the previous four days to satisfy the five of us.
Each day, worried that we would lose electricity and/or water, I was in a cooking frenzy to use up the food in our fridge so it wouldn't spoil and so we'd have plenty of prepared food ready to eat by candlelight, if the need arose.
The morning of day five, I pulled out whatever fresh veggies we still had and chopped them up and threw them in a pan to make some quick and easy tacos.
These could be called "Everything but the Kitchen Sink" tacos.
Or, "Whatever you have on hand" tacos.
Or, "Clean Out the Frig" Tacos.
But, I decided to go with "Rainy Day Everything Tacos", because we pulled everything together for a nutritious and filling meal on this rainy, rainy day.
💜 More recipes you'll love
If you love tacos, check out these other plant-based TexMex recipes.
Love this recipe? Please rate it ⭐️⭐️⭐️⭐️⭐️ down below. ⬇️ And, if you make it, please tag me @veryveganish on Instagram in your posted photos! I would love to see your creations. 😄
- 1 purple onion, diced
- 1 large carrot, peeled and diced
- 3 mushrooms, sliced
- 1 cup frozen corn
- 1 baked, pre-cooked potato, cut into cubes
- 1 cup spinach, rough chopped
- 1 can black beans, drained and rinsed
- 2 tbsp salsa
- ½ tsp garlic powder
- ½ tsp ground cumin
- ¼ tsp chili powder
- ¼ tsp salt
- freshly ground black pepper
- 1 can vegetarian, fat-free refried beans
- 10 corn tortillas
- hot sauce
- Heat wide pan over medium high heat and add onions and carrots. Saute for 3-5 minutes. Add a tablespoon of water if it starts to stick.
- Reduce heat to medium and add mushrooms. Saute 1-2 minutes.
- Add corn, potato, spinach, black beans, salsa and spices, stir and cook until heated through.
- Add refried beans to bowl with 1 tbsp of water. Stir and heat in microwave for 60-90 seconds, with a paper towel or cover on top.
- Heat corn tortillas one at a time over open flame on stove, for 10-15 seconds each side. Keep warm on a plate lined with a clean kitchen towel. Alternatively, you can heat them in a dry skillet or in the microwave.
- To assemble, spread a little refried beans down the middle of the tortilla, then top with veggies and hot sauce.
If you don't already have a baked potato on hand for this recipe, you can bake one in the microwave, Instant Pot or oven. The microwave is fastest, only taking a few minutes until it's "stick a fork in it, it's done!"
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 430Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 1050mgCarbohydrates: 85gFiber: 20gSugar: 6gProtein: 21g
Nutritional calculations are done using online tools, such as recipe widget Create. Even though we have tried to provide accurate nutritional information, these figures should be considered estimates.