This week, we’re celebrating National Taco Day on October 4th with 15 fall-inspired recipes. All of these seasonal creations are warm, comforting, and full of traditional fall flavors! Easy to put together on a chilly fall evening — satisfying enough to make you thankful for all the flavors that come with the changing seasons. Spice up your dinner table this fall with these versatile taco recipes brought to you by entirely plant-based ingredients.
We also highly recommend downloading our Food Monster App, which is available for both Android and iPhone, and can also be found on Instagram and Facebook. The app has more than 8,000 plant-based, allergy-friendly recipes, and subscribers gain access to ten new recipes per day. Check it out!
These quick and easy tacos are filled with simple, plant foods using nothing fancy or hard to find. They are filling, nutritious and super budget friendly too. Black beans provide added fiber, plenty of protein and there’s certainly no lack of flavor from the spiced up butternut squash. Stay warm this fall with these Chili Roasted Butternut Squash Tacos.
Our Taco-Stuffed Spaghetti Squash Boats are perfect for the comfort-food cravings cold weather can bring. If you haven’t tried a yellow vegetable recently, give spaghetti squash a try – this recipe is a great place to start! These vibrant squash boats are roasted until tender and then filled with a zesty “taco meat” mixture made with mushrooms, zucchini, onion, chickpeas, and bell peppers, and plenty of spices. Top with avocado, cherry tomatoes, green onions, and cilantro to complete the Tex-Mex theme.
There is a myth that eating well is a costly endeavor but these Black Bean and Roasted Carrot Taquitos will put this rumor to bed once and for all – they are delicious and very affordable. This delightful finger food is packed with fall favorites: roasted carrots, hearty black beans, and then wrapped in a crispy corn tortilla. Plus, you can get creative when it comes to the toppings.
If you love spicy food, you need to make these Spicy Cauliflower Lentil Tacos. The filling is made from protein-rich lentils that are blended with cauliflower and warm spices to make a savory filling that brings the heat. Top that with homemade coleslaw, which provides a cooling “crunch,” then sprinkle with pickled jalapeños and a drizzle of dairy-free cilantro sauce.
100 percent raw, gluten-free tacos! The “meat” is made from a walnut base and is absolutely incredible. Put it on tortillas with some homemade salsa, cashew sour cream and guacamole or make it an entirely raw meal and serve it on leave of cabbage or lettuce.
These Scrambled Chickpea Tacos With Ginger Miso Sauce feature scrambled chickpea “meat” topped with a miso ginger dressing, fresh heirloom tomato salsa, carrot sour cream all over blue corn tortillas. You can use regular corn tortillas if you can’t find blue corn, but they look amazing, and Autumn-inspired with the bright orange color of the filling against the dark shell!
Thanksgiving leftover sandwiches are kind of legendary. The best part about Thanksgiving is getting to put all those leftovers in a sandwich, right? Well, why no try it in a taco? You can make this recipe using your Thanksgiving leftovers, but if you don’t happen to have a refrigerator full of leftovers, you can easily whip up some Thanksgiving tacos from scratch. Celebrate Thanksgiving early this year with these Fall’s Bounty Tacos.
Let’s call these fall tacos – seasonal butternut squash, freshly picked apples and a little spicy chipotle-lime dressing to kick it up a notch. I dare you not to be blissfully content after eating these. These Roasted Butternut Squash Tacos With Crisp Apple and Chipotle-Lime Drizzle are so satisfying and simple to whip up on a weeknight.
Try this recipe and then make it your own! Other optional ingredients include: green beans, squash, apples, or other fall inspired flavors! If you like to do things ahead of time, you can make the caramelized onions and reheat them before serving to enjoy these Tacos With Spinach, Mushroom, Potato, and Caramelized Onions after a long weekday.
These cinnamon apple dessert tacos are the kind of indulgent treat you’d encounter at the world’s greatest food festival … Except you can make these at home and the only line you’ll be waiting on is the one at the grocery store. They have a crispy fried tortilla shell that sparkles from the cinnamon sugar coating, a warm apple pie filling, and a topping of coconut whipped cream dusted with cinnamon that you should absolutely go overboard on. Crunchy, sweet, warm, and indulgent, these Cinnamon Apple Dessert Tacos are sure to be your fall favorite.
The best way to make a good thing better is to turn it into a taco. In this Mushroom and Garlic Tacos recipe, tender mushrooms and jalapeño, are wrapped in a soft flour tortilla and topped with fresh cilantro. This nutty recipe captures the essence of fall with from hearty filling to the kick of spice the jalapeño gives!
These Green Tacos are really delicious and offer a nice dose of plant protein and vegetables. Instead of tortillas try collard greens. They are incredibly good for you and loaded with important minerals like calcium. If you don’t care for tacos, the fillings also taste delicious on top of salad greens. All in all, this is a really filling, healthy and delicious meal. Try these Green Tacos and Green Taco Salad for a lighter take on a classic, autumn comfort food.
Can’t decide between Mexican and Indian? Why not have both! This recipe for Sweet and Spicy Lentil Dal Tacos fuses two fall favorites. The added molasses gives it an extra interesting twist by providing a deep sweetness that will have you scraping the pot on a chilly autumn evening.
Delicious Sweet Potato Tacos With Mint-Cilantro Salsa made with a filling black bean purée, creamy avocado, crispy sweet potatoes, and topped with a cooling salsa! A crazy good taco that is anything but traditional. Sweet potatoes, black beans and avocados together provide that signature satiating feeling we crave on evenings during the fall.