Vegan Mexican Street Tacos

Vegan Mexican Street Tacos

Recipe: Vegan Mexican Street Tacos

Author: Maura Rooney, Hamama Marketing Coordinator

Prep Time: 10 Minutes

Cook Time: 5 Minutes

Makes: 2Servings

Ditch the takeout because these delicious vegan mexican street tacos are so easy to make right at home! Top them with your favorite microgreens, beans, corn, cilantro, radish, onion and any of your other favorite toppings and enjoy!


  • 1/2 cup canned black beans, or cook homemade
  • 1/4 teaspoon cumin (optional)
  • 1/2 cup canned corn, or grill 1 ear of corn and cut off the cob
  • 1 cup fresh cut Hamama Radish Microgreens
  • 1/2 cup of fresh cut Hamama Green Onion Microgreens
  • 1/2 avocado, sliced
  • 1/2 cup radish, sliced (optional, since using radish microgreens)
  • 1/2 cup white onion, finely chopped (optional since using green onion microgreens)
  • 1/2 cup of fresh cilantro, leaves and tender stems coarsely chopped
  • 1 package of street-sized corn tortillas (extra small tortillas)
  • 2-3 limes, quartered
  • Favorite hot sauce to taste


  1. If using canned beans and corn, place in separate pots and warm on the stovetop. Add cumin to black beans. 
  2. Assemble black beans, corn, avocado, cilantro, radish (optional) and onion (optional) in small bowls. Set aside.
  3. Warm tortillas in a hot to touch skillet, flipping once to allow a bit of browning on each side. Place tortillas as they are cooked inside a clean damp dish towel to keep warm. You can place the towel in a basket or something with a lid to seal in even more heat.
  4. Place all food on the table. Cut microgreens as needed and let everyone make their own tacos!

Make this recipe today!

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