Happy Meat-Free Monday, everyone!

I kept the Tex-Mex theme going this week because, well…  why wouldn’t you?  It’s so easy to make and so much fun it makes every night feel like a fiesta.  Big and small kids alike love building their own tacos at the dinner table and when delicious fillings ooze from broken taco shells, it’s guaranteed grins all round.  Crunchy, messy fun.


Serves 4 hungry amigos

Cashew Sour Cream

  • 1 cup raw cashews
  • 1/2 cup water
  • 1 lemon, juiced
  • Splash of apple cider vinegar
  • 1/2 tsp sea salt
  1. Add all ingredients to blender and allow to soak for an hour (or as long as possible while you are making the other dishes).
  2. Blend on high-speed until smooth and creamy.


Spicy Bean Chilli

  • 2 x 400g cans Mexi Beans
  • 1 400g can diced tomatoes
  • 2 red chillis, chopped
  • 1/2 red onion, sliced
  • 8 mushrooms, sliced
  • 1 corn cob
  • 1 handful fresh coriander leaves, chopped
  1. Slice corn from the cob and toss all ingredients (except coriander) into a large pot over medium heat.
  2. Allow to simmer for ten minutes or so.
  3. Remove from heat and stir coriander leaves through.



Spicy Rice

  • 2 cups brown rice
  • 1 tsp cayenne pepper
  • 3 tsp turmeric
  1. Cook rice as per packet instructions, adding spices to the rice as it cooks.



  • 2 avocados, peeled and chopped
  • 1 lime, juiced
  • 1 handful fresh coriander leaves, chopped (or continental parsley if you can’t find coriander)
  • 1/2 red onion, diced
  • Corn from 1 cob
  • Jalapeños, chopped
  1. Combine all ingredients in a bowl and mix well with a fork.



  1. Warm taco shells slightly in a moderate oven (optional) and serve with a tray of salad (sliced lettuce, cucumber and cherry tomatoes) and bowls of bean chilli, spicy rice, sour cream and guacamole.  Oh and napkins!  These things can get messy.
  2.  Chillax and enjoy a taco fiesta with your favourite amigos.




30 Comments on Vegan MoFo Spicy Bean Chilli & Rice Tacos with Guacamole & Cashew Sour Cream

  1. Nicole Marie Story
    October 22, 2012 at 1:19 pm (12 years ago)

    I am hungry now.
    That is all!

  2. Annie
    October 22, 2012 at 10:46 pm (12 years ago)

    Just slide that cashew sour cream right on over here.

  3. Brittany
    October 23, 2012 at 1:15 am (12 years ago)

    So here’s the deal..I have decided I am going to come live in your kitchen. No where else…just your kitchen. And I will eat EVERYTHING you create because it all looks so good. That cashew sour cream is UNREAL! YUM!

    • * Vegan Sparkles *
      October 25, 2012 at 9:55 am (12 years ago)

      hehe, we can move a little bed in and you can sleep next to the window sill herbs. 😉

  4. Barb@ThatWasVegan
    October 23, 2012 at 5:23 am (12 years ago)

    Chili? And rice? In tacos? SOLD!

    • * Vegan Sparkles *
      October 25, 2012 at 9:56 am (12 years ago)

      I know, right? Perfection. 🙂

  5. Kristy
    October 23, 2012 at 6:38 am (12 years ago)

    I was raised on chili beans and rice, but we never put it in tacos. Genius! 🙂

    • * Vegan Sparkles *
      October 25, 2012 at 9:56 am (12 years ago)

      Oooh, get into it pronto, Kristy! SO GOOD! 🙂

  6. Em
    October 23, 2012 at 9:02 am (12 years ago)

    Good lord Miss Sparkles… that looks divine!!!

    Definitely giving the sour cream a crack – how simple!

    • * Vegan Sparkles *
      October 25, 2012 at 9:57 am (12 years ago)

      Try macadamia nuts too, Em, if you think the cashews are too sweet. Both are delish! 🙂

  7. DME
    October 25, 2012 at 9:50 am (12 years ago)

    This looks great. I have a question about “mexi beans.” Do you mean to buy them canned and prepared/seasoned? And then add more ingredients. I’ve never seen anything in a can called mexi beans, but I know you can make that. Thanks for your help.

    • * Vegan Sparkles *
      October 25, 2012 at 9:59 am (12 years ago)

      Ooh, yes in Australia we can buy ‘Mexi Beans’ pre-seasoned (in the Mexican section or canned veg section). If you can’t get them where you are, you can just use kidney beans and add some mexican seasoning. 🙂

      • DME
        October 25, 2012 at 12:55 pm (12 years ago)

        OK, thanks so much. We’re in the USA. I’ll try to find them canned. If not, I’ll just prepare them myself. Cannot wait to try this recipe!

  8. Reia@TheCrueltyFreeReview
    October 26, 2012 at 2:19 am (12 years ago)

    I love a good, messy taco! I’m making chili tomorrow night (it’s officially almost winter here and the temps dropped almost 40 degress in two days!). If there are any left overs, they will be going straight into a taco shell.

    • * Vegan Sparkles *
      October 29, 2012 at 3:47 pm (11 years ago)

      Oooohhh, nothing like a lovely hot bowl of chilli when the temps drop! Enjoy! 🙂

  9. Sarina @ Earthgiven Kitchen
    October 27, 2012 at 1:15 pm (12 years ago)

    Yum yum! I love Meixan flavours! Thanks for the recipe for cashew sour cream!

    • * Vegan Sparkles *
      October 29, 2012 at 3:51 pm (11 years ago)

      My pleasure! I hope you enjoy it as much as we did. 🙂

  10. Richa
    October 30, 2012 at 4:35 am (11 years ago)

    i love everything about these tacos!

  11. Somer
    October 30, 2012 at 6:02 am (11 years ago)

    I just want to snuggle up in that cashew sour cream. Lovely tacos Sparkles!

    • * Vegan Sparkles *
      October 30, 2012 at 8:06 pm (11 years ago)

      haha oh the cashew sour cream was delish!

  12. Sophie
    November 1, 2012 at 5:32 pm (11 years ago)

    What a glorious & very wonderful dinner!

    I love stuffed taco’s & vegan one’s I didn’t try yet! I must make these powerful beauties instantly! 🙂

  13. Lisa
    June 26, 2013 at 7:12 pm (11 years ago)

    This looks great!! Any recommendation of a good brand of Mexi Beans to use in this recipe? Thanks!

    • * Vegan Sparkles *
      June 27, 2013 at 10:14 am (11 years ago)

      Hi Lisa! Back then I was partial to the convenience of Old el Paso Mexi-Beans but these days I just use any brand of organic kidney beans (drained and rinsed) and add some Mexican Chilli Powder, so you can control the flavour (and avoid additives).

  14. Lisa
    July 9, 2013 at 5:01 pm (11 years ago)

    Thank you!

  15. Keri Kight
    September 13, 2013 at 8:39 am (11 years ago)

    I’m loving this so much right now. Thank you so much for a dairy free sour cream recipe. I’m a huge fan of tacos, but I’m slowly cutting our gluten and dairy. At first I thought it would be impossible to eat a “healthy” taco, but I’m loving all the awesome recipes I’ve come across. Yours is truly the best. I just saved this on Pinterest. 🙂

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