Air Fryer Vegan Tacos Recipe

Black beans: Rinsed and drained, these provide a hearty and protein-rich base for the tacos.

Corn: Fresh or frozen, these add a sweet and crunchy texture to the filling.

Cumin: A warm, earthy spice that enhances the flavor of the beans and corn.

Chili powder: Adds a mild heat and depth of flavor to the filling.

Tortillas: Small corn or flour tortillas serve as the vessel for the delicious filling.

Salsa: Your favorite kind, to add a fresh and tangy topping.

Guacamole: Optional, but highly recommended for a creamy and rich addition.

To ensure your tortillas come out perfectly crispy and not soggy, lightly spray them with a bit of cooking oil before placing them in the air fryer. This will help them achieve a golden-brown texture and enhance their flavor.

• black beans - Substitute with pinto beans: Pinto beans have a similar texture and flavor profile, making them a great alternative.

• black beans - Substitute with chickpeas: Chickpeas offer a different texture but still provide a hearty, protein-rich base.

• corn kernels - Substitute with diced bell peppers: Bell peppers add a sweet crunch and vibrant color to the tacos.

• corn kernels - Substitute with frozen peas: Peas provide a similar sweetness and can be easily used from frozen.

• cumin - Substitute with ground coriander: Ground coriander offers a citrusy, slightly sweet flavor that complements the other spices.

• cumin - Substitute with smoked paprika: Smoked paprika adds a smoky depth that enhances the overall flavor.

• chili powder - Substitute with paprika: Paprika provides a milder heat and a rich color.

• chili powder - Substitute with cayenne pepper: Cayenne pepper offers a spicier kick, so use less to adjust the heat level.

• corn tortillas - Substitute with flour tortillas: Flour tortillas are softer and more pliable, making them easier to fold.

• corn tortillas - Substitute with lettuce wraps: Lettuce wraps provide a low-carb, gluten-free alternative.

• salsa - Substitute with pico de gallo: Pico de gallo is a fresh, chunky salsa that adds a burst of flavor.

• salsa - Substitute with tomato sauce: Tomato sauce can be spiced up with additional seasonings to mimic salsa.

• guacamole - Substitute with mashed avocado: Mashed avocado provides a similar creamy texture without additional ingredients.

• guacamole - Substitute with hummus: Hummus offers a creamy, rich alternative with a different flavor profile.

• Allow the tacos to cool completely before storing. This prevents condensation, which can make the tortillas soggy.
• Place the tacos in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store in the refrigerator for up to 3 days. For longer storage, consider freezing.
• To freeze, individually wrap each taco in plastic wrap or aluminum foil. This helps maintain their shape and prevents freezer burn.
• Place the wrapped tacos in a freezer-safe bag or container. Label with the date for easy tracking.
• Freeze for up to 2 months. For best results, consume within this timeframe.
• When ready to reheat, thaw the tacos in the refrigerator overnight if frozen.
• Reheat in the air fryer at 350°F (175°C) for 5-7 minutes, or until heated through. This helps retain their crispiness.
• Alternatively, reheat in a preheated oven at 350°F (175°C) for 10-15 minutes.
• Serve immediately with fresh salsa and guacamole to enhance the flavors.

• Preheat your air fryer to 350°F (175°C). Place the leftover tacos in the basket, ensuring they are not overlapping. Heat for 3-5 minutes until they are warmed through and the tortillas regain their crispiness.

• For a quick microwave method, wrap each taco in a damp paper towel to retain moisture. Microwave on high for 1-2 minutes. This method is faster but may result in softer tortillas.

• If you prefer using the oven, preheat it to 350°F (175°C). Place the tacos on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Bake for 10-15 minutes until heated through.

• For stovetop reheating, use a non-stick skillet over medium heat. Place the tacos in the skillet and cover with a lid. Heat for 2-3 minutes on each side until warmed through and the tortillas are slightly crispy.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the tacos on the rack or a baking sheet. Heat for 5-7 minutes until they are hot and the tortillas are crispy.

• Air fryer: Used to cook and crisp the tortillas and the filling mixture.

• Mixing bowl: Used to combine the black beans, corn, cumin, and chili powder.

• Spoon: Used to mix the ingredients in the mixing bowl.

• Measuring cups: Used to measure the black beans, corn, and salsa.

• Measuring spoons: Used to measure the cumin and chili powder.

• Tongs: Used to place and remove the tortillas from the air fryer.

• Serving plate: Used to serve the finished tacos with salsa and guacamole.

Prepare the filling: Mix the black beans, corn, cumin, and chili powder ahead of time and store in the fridge.

Use pre-made salsa: Save time by using your favorite store-bought salsa instead of making it from scratch.

Preheat the air fryer: Start preheating your air fryer while you prepare the ingredients to cut down on waiting time.

Batch cook tortillas: Warm all tortillas at once in the air fryer, then fill them all together.

Ready-made guacamole: Use store-bought guacamole to save time on preparation.