These Vegan Three Bean Chili Tacos are super simple and we served them in these great little crunchy shells by Ortega called “Fiesta Flats“. If you can’t find them, you could use any crunchy taco shell.

The chili features kidney, black and pinto beans. We began with a quick saute of onions and used Beyond Meat’s Beefy Crumbles. These grounds are both soy and gluten-free. I am really loving them lately. For the sauce, diced tomatos and tomato paste. Season to taste with chili powder, salt and pepper.

We served ours with a bed of shredded lettuce, vegan sour cream by Tofutti and vegan Mexican Style Shreds by GO Veggie!

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