Try the BOSH! Ultimate Vegan Taco recipe

Stop what you're doing and get ready to cook—these tasty veg-filled tacos from team BOSH! are quick to make and seriously delicious. Go, go, go.

BOSH! Ultimate Vegan Taco Recipe: How to make vegan tacos at home

Serves 4

Preparation time 10 minutes

Cooking time 10 minutes

This taco recipe uses a zingy, crunchy and colourful combination of textures and flavours to create what team BOSH! reckon is the ultimate veggie taco. Picture it; roasted pepper and corn, tangy salsa, creamy avocado guac and hearty cinnamon black beans encased in a crunchy corn tortilla shell and finished with lime and coriander. Mmm yeah.

They're so good, you probably won't even realise that the ingredients are 100% vegan. Plus, they're cheap, take just 20 minutes to get from fridge to fork and are full of vitamins, nutrients and full of heart-healthy fibre thanks to the six types of veg. We're in.

Like what you see? The BOSH! Healthy Vegan recipe book from Henry Firth and Ian Theasby is available to buy now.


For the roasted peppers

  • Red onion
  • Orange peppers
  • 1 tbsp olive oil
  • Salt and black pepper

For the roasted corn

  • 1 x 2OOg tin sweetcorn in water with no added salt, if possible
  • ½ tsp smoked paprika
  • ½ tbsp olive oil

For the black beans

  • 2 garlic cloves
  • 1 x 4OOg tin black beans in water
  • 1 tbsp olive oil
  • ½ tsp ground cinnamon
  • ½ tsp ground cumin

For the salsa

  • 5Og cherry tomatoes
  • 1 spring onion
  • 5g fresh coriander leaves
  • ¼ tsp chilli powder
  • ½ lime

For the guac

  • 1 ripe avocado
  • 1 lime

To serve

  • ½ fresh green chilli
  • 2 limes
  • 8 small corn tortillas
  • 1Og fresh coriander leaves


  1. Before you begin, preheat the oven to 180°C and line two baking trays with parchment paper.
  2. Start bby roasting your peppers. Peel, halve and cut the red onion and red pepper into 5mm­ thick strips or slices.
  3. Then, put the onion and pepper in a bowl, drizzle over the olive oil, add a pinch each of salt and pepper and toss to combine. Spread out on one of the lined baking trays, put in the oven and bake for 25-30 minutes.
  4. While the red onion and pepper is roasting, prepare the corn. Drain and rinse the sweetcorn and pat dry with kitchen paper. Then, tip the kernels into a bowl with the smoked paprika and stir to combine, sprinkling over a little salt and pepper. When done, tip the sweetcorn onto the second baking tray and roast for 30 minutes, stirring halfway through. When done, take both trays out of the oven, drizzle the corn with the oil and set to one side.
  5. Next, make the black beans. Peel and grate the garlic and drain and rinse the beans, tipping them into a bowl and mashing with a fork.
  6. Heat the olive oil in the small saucepan over a medium heat, adding the garlic and stirring for 30 seconds. Stir in the cinnamon and cumin, add the black beans and stir to combine, adding water to loosen the mixture if necessary.
  7. Remember to taste and season with salt and pepper here if need be.
  8. For the salsa, quarter the tomatoes, trim and thinly slice the spring onion and roughly chop the coriander leaves. Put the chilli powder in a bowl, squeezing in the lime juice and stirring. Then, mix in the tomatoes, spring onion and coriander leaves, and set to one side.
  9. For the guacamole, halve and carefully stone the avocado by tapping the stone firmly with the heel of a knife so that it lodges in the pit, then twist and remove. Next, halve the lime, scoop the avocado flesh into a bowl, squeeze in the lime juice and mash with a fork to a textured cream.
  10. Lay all the elements on the table ready to serve, including a bowl of thinly slice the chilli and lime wedges. For a bit of everything, spoon a layer of beans, roasted pepper and onion onto each tortilla and top with the salsa and guac. To finish, sprinkle with roasted corn, garnish with coriander leaves and chilli, squeeze over a touch of lime and enjoy.