As you already know, I LOVE TACOS. Tacos could easily be eaten for every single meal of the day – seven days a week. What’s the best thing about tacos? They can be made SO many different ways. Sweet, savory, breakfast, dinner, vegetarian, etc….
Don Lee Farm’s Chipotle Black Bean Burger is my ABSOLUTE favorite vege burger. I’ve sampled many different brands but none have added up to Don Lee Farm’s version. It’s a southwestern version with a mix of black beans, brown rice, corn, and spices. I prefer cooking the burger in the oven with olive oil on each side for extra crispiness. You could easily cook the burger on a grill but we’re grill-less at the moment.
Every Single time I’ve had a vegetarian taco it always consisted of black beans, sweet potato, mushrooms (I hate mushrooms), cauliflower, eggplant, or lettuce and tomato. That being said, I decided to chop up my vege burger and use it as the “meat” base of my tacos. Boy am I glad I tried this!
Black Bean Tacos loaded with Don Lee Farm's Chipotle Black Bean burger, crispy diced garlic potatoes, queso blanco, jalapenos, and much more!
- Black Bean Burger
- 1-2 Chipotle Black Bean Burgers Don Lee Farm's
- 1/2 Red Onion finely diced
- 1 Bell Pepper finely diced
- 1/2 Jalapeno finely diced
- Cilantro to taste
- 2 Tbsp Olive Oil for saute
- Salt & Pepper to taste
- 4-6 Corn Tortillas or flour
- 1-2 Avocados sliced or diced
- Queso for garnishing
- 3-4 Potatoes finely diced
- 2 Tbsp Garlic minced
- 2-3 Tbsp Olive Oil
- Salt & Pepper to taste
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Brush each side of the frozen vegeburger with olive oil.
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Spray a sheet pan with cooking spray and cook the vegeburger for 8 minutes on each side.
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Broil on high for another 3 minutes.
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Remove from oven once crispy and sizzling.
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Heat a skillet over medium heat and let warm. Add the diced potatoes, garlic, salt & pepper, and olive oil to the potatoes. Spread out and let sit for about 5 minutes without flipping.
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Flip and cook until golden brown.
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Cook the vegetables (onion, bell pepper, jalapeno) over medium-low heat with olive oil, salt, and pepper.
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Remove from heat once translucent and warm.
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Microwave your tortillas for about 10-15 seconds. You may also use the warm setting of your toaster oven if you have one! This helps get the tortillas warm and a little crispy at the same time.
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Remove from microwave and top with potatoes, vegeburger, vegetables, queso, and avocado.
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Enjoy!
Want other taco ideas? Check out my Roasted Cauliflower Panko Tacos or Avocado Panko Crusted Mango Tacos ! I also have recipes for Sweet Potato Guacamole and Peach Mango Salsa!