Hands holding a vegan double decker taco, topped with lettuce, tomato, and non-dairy cheese.
Print Recipe

Vegan double decker tacos with black and refried beans

Enjoy this old fast food favorite at home – fully veganized. Spicy beans, crisp vegetables, and the crackling crunch of the inner taco shell makes for a fully satisfying and filling meal.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Entree
Cuisine: Mexican, Vegan
Keyword: beans, meatless, tacos
Servings: 4 people
Calories: 283kcal
Author: Cadry Nelson

Ingredients

Instructions

  • Preheat oven to 365 degrees. Put the hard corn shells on a baking sheet and warm in the oven for 3-5 minutes, until crisp.
  • In a skillet, warm each wheat tortilla one at a time, flipping once. Move each warmed tortilla to its own plate.
  • Slather each wheat tortilla with refried beans.
  • Place one hard corn shell inside of each wheat tortilla and wrap the tortilla around it, so that the refried beans are sandwiched between each of them.
  • Stuff each corn shell with a couple spoonfuls of spicy black beans, tomatoes, onions, lettuce, avocado or guacamole, cilantro, and any optional toppings. Serve immediately.

Notes

There are so many opportunities to vary the ingredients for these double decker tacos! Instead of refried beans, sandwich the shells together with guacamole. Or use refried black beans instead of pinto. Fill the crunchy corn shells with browned vegan chorizo, jackfruit carnitas, or spicy chickpeas
For the non-dairy cheese, I like to shred my own from a Daiya cheddar farmhouse block. They also have shredded cheese in bags, but I'm not a fan.

Nutrition

Calories: 283kcal | Carbohydrates: 47g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Sodium: 626mg | Potassium: 391mg | Fiber: 10g | Sugar: 4g | Vitamin A: 820IU | Vitamin C: 4.6mg | Calcium: 93mg | Iron: 3.5mg