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Vegetarian Tacos

Course: Mains


Essential components

  • Quick-pickled onions
  • Creamy avocado dip
  • Refried beans
  • Corn tortillas

Recommended garnishes

  • Salsa verde
  • Shredded green cabbage
  • Crumbled cotija or feta cheese
  • Chopped fresh cilantro
  • Lime wedges


  • Prepare the onions, avocado dip, and beans as directed, in that order.
  • Once they’re ready, warm the tortillas in a large skillet over medium heat in batches, flipping to warm each side. Alternatively, you can warm them directly over a low flame on a gas range. Stack the warmed tortillas on a plate and cover with a tea towel to keep warm.
  • To assemble the tacos, spread refried beans down the center of each tortilla. Top with avocado dip and onions (for reference, I used all of the beans and about half of the avocado dip and onions). Finish the tacos with garnishes of your choice, and serve immediately.
  • Leftover components are best served separately; reheat the tortillas and beans before serving. Leftover pickled onions and avocado dip are great on quesadillas, nachos or tortilla chips, sandwiches, etc.


Recipe by Cookie and Kate