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Fun, flavorful, and plant-based pickled beet tacos! Quick and easy to assemble in only a few simple steps. Make these tacos for a delicious vegan meal the whole family will love!

Overhead view of two pickled beet tacos on a plate surrounded by garnish and a jar of pickled beets.

I developed these pickled beet tacos as my “What I’d Enter With” recipe for Aunt Nellie’s “You’ve Got Good Taste” recipe contest. Though I can’t enter officially (womp, womp), YOU absolutely can! You don’t have to be a blogger or a kitchen pro, either – you just have to develop a tasty recipe using plant-based ingredients, and especially Aunt Nellie’s jarred beets or onions (any cut, style, or flavor – they have several!). Visit the official contest page for all the details!

What Makes This Recipe So Good

  • It’s totally plant-based, and extra healthy! Aunt Nellie’s Sliced Pickled Beets are jam-packed with antioxidants. Feel good about feeding your family this super nutritious meal!
  • It’s surprisingly quick and easy to make. Make the black beans and the quick pickled red onions, then assemble your tacos and enjoy – that’s it! This vegan lunch or dinner recipe comes together in no time at all.
  • It’s a fun meal the whole family will love! Introduce your loved ones to how truly delicious veggies can be in these pickled beet tacos. Serve each filling separately, and allow everyone to stuff these tacos however they’d like!
Overhead view of 3 pickled beet tacos on parchment paper with a jar of pickled beets

Chef’s Tips

  • Add these pickled beet tacos to your weekly meal prep! To do this, assemble all ingredients, then store separately. Once ready to eat, assemble however many tacos you’d like and enjoy a quick and easy meal.
  • Finish this plant-based tacos recipe off however you’d like! A squeeze of fresh lime juice and a sprinkling of fresh cilantro are the cherry-on-top of this delicious meal. And if you’re not vegan, finish off each taco with a little bit of sour cream and/or queso fresco.
  • Have fun with this recipe, and don’t be afraid to make it your own! Add or remove any spices, or toppings you’d like. These pickled beet tacos will taste incredible no matter how you fix ’em!
Side angled view of pickled beet tacos with guacamole and a glass of beer.

More Meatless Recipes You’ll Enjoy

Close-up view of 3 pickled beet tacos topped with guacamole next to a jar of pickled beets.
Recipe By: Sam Guarnieri

Pickled Beet Tacos

Prep 15 minutes
Cook 15 minutes
Total 30 minutes
Quick and easy pickled beet tacos pack SO much flavor into just a few ingredients, making this a perfect vegan dish for any Taco Tuesday.
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10 tacos

Equipment

  • 2 medium saucepans
  • Large spoon
  • Food processor

Ingredients

  • 1 16-ounce jar Aunt Nellie's Sliced Pickled Beets liquid reserved

For the Black Beans

  • 1 15-ounce can black beans drained, rinsed
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • 1 pinch salt

For the Pickled Red Onions

  • 1 cup pickling liquid from jar of Aunt Nellie's Sliced Pickled Beets
  • 1 small red onion thinly sliced

For the Avocado Sauce

  • 2 medium avocados peeled, pit removed
  • 1 tablespoon fresh lime juice
  • 1 pinch salt
  • ¼ teaspoon garlic powder

For the Tacos

  • 10 8-inch flour tortillas
  • fresh cilantro chopped, optional
  • any additional toppings

Instructions

  • Add black beans, paprika, garlic powder, cumin, and salt to medium saucepan over medium heat. Stir well to combine, then cook 5 to 6 minutes or until mixture is warm. Taste and adjust seasonings as desired.
    Overhead view of seasoned black beans in a large silver saucepan.
  • Meanwhile, pour 1 cup of liquid from jar of beets into second saucepan and warm over medium-low heat. Once liquid is simmering, add in sliced red onions and cook 3 minutes. Remove pickled onions from heat and set aside.
    Overhead view of pickled onions in a silver saucepan.
  • Add meat of avocados, lime juice, salt, and garlic powder to food processor bowl. Process until mixture is completely smooth.
    Overhead view of guacamole in a food processor bowl.
  • Assemble tacos by filling each tortilla with sliced beets, warm black beans, pickled red onions, avocado sauce, and any additional toppings you prefer. Serve immediately.
    Overhead view of pickled beet tacos with black beans, onions, and guacamole on a plate.
  • If your saucepan is too hot, you’ll overcook the beans which can make them dry and crumbly. If that happens, just stir in approximately 3 tablespoons of water.
  • Make it Gluten Free: Use gluten-free tortillas.

Approximate Information for One Serving

Serving Size: 1tacoCalories: 281calProtein: 8gFat: 9gSaturated Fat: 2gTrans Fat: 1gCholesterol: 1mgSodium: 671mgPotassium: 424mgTotal Carbs: 42gFiber: 7gSugar: 9gNet Carbs: 35gVitamin A: 161IUVitamin C: 6mgCalcium: 114mgIron: 3mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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Sam Guarnieri

Sam is a travel, food, and fitness enthusiast from the New York metro area who loves creating new and inventive recipes. Her love of food goes all the way back to her early childhood, cooking alongside her mom and Nonna – the two best cooks she knows! She's a big believer that good-for-you food can still explode with flavor and (most importantly) be easy to make. When she's not in the kitchen, Sam can usually be found planning her next vacation, spending time outdoors, or bingeing the latest Netflix docu-series.

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