Sweet onions, earthy beans, and sweet-tart pineapple salsa transform these vegan spinach tacos into a flavor explosion. No one needs to know how easy they were to make!
Tacos are such an easy meal and something everyone in our house can get behind, and these super easy spinach tacos are new(ish) to our rotation. I love them!
Want more taco magic? I've got a whole roundup of amazing vegan taco recipes that will knock your socks off!
We've been having tacos once a week lately. I like them as a weeknight meal especially, because they can be super duper quick.
This recipe comes together in about half an hour, even when you factor in making the salsa from scratch.
How to Make Spinach Tacos Quickly & Easily
Here's my secret to making spinach tacos in record time: multitask. Have you heard the saying, "If you can lean, you can clean?"
Well, if you can lean, you can certainly be prepping or stirring, too.
Here's the game plan to make this recipe as quick as it is easy:
- Get all of your ingredients out before you start cooking.
- Make the salsa. Make sure that when you are chopping onion and mincing garlic for the salsa that you also chop the extra 1 cup of onion and mince the 2 cloves of garlic that you'll need for the spinach saute.
- Set the salsa aside to rest. (Here's why that's important.)
- Start cooking the onions and garlic for the spinach.
- Open the can of beans, and empty them into a colander. Rinse them, and let them drain.
- Slice your avocado.
- Add the spinach to the pan, then add the beans when the spinach has mostly finished wilting.
See how you kind of weave the cooking and prep together? There's less downtime, but it makes the cooking time go by much faster.
How to Store & Reheat
If you have leftovers, they will keep for around three days in the refrigerator.
Store the taco elements separately, if possible, in airtight containers. That way, you can assemble them when you're ready to eat.
My preferred method to reheat the tacos is to toast them when they're fully assembled. Place the folded tacos (leave out the salsa) in the oven or toaster oven at 350F for 5-10 minutes. Add the salsa to the warm tacos, and eat!
You can also reheat in the air fryer at 350F for 3-5 minutes.
You can microwave instead of toasting the leftovers, but toasting them is so delicious, it's really worth the wait!
Take me to the recipe!
Easy Vegan Spinach Tacos with Fresh Pineapple Salsa
For the Pineapple Salsa
- 1 cup chopped pineapple
- 1/4 cup chopped sweet onion
- 2 cloves garlic - minced
- 1-2 teaspoons minced jalapeno - remove the seeds, if you prefer a less spicy salsa
- 1/4 cup loosely-packed chopped cilantro
- 1 fresh lime - zest and juice
- salt - to taste
For the Sauteed Spinach and Onions
- 1 tablespoon olive oil
- 2 cloves garlic - minced
- 1 cup chopped sweet onion
- 4 cups baby spinach
- 1 15 ounce can of black beans - drained and rinsed
- salt and pepper - to taste
For the Tacos
- 8 small flour tortillas
- 1 Haas avocado - sliced
Make the Pineapple Salsa First
- Toss all of the salsa ingredients together right in your serving dish, and season to taste with the salt. Set the salsa aside until you're ready to serve.
Now Saute the Spinach and Onions
- Heat the oil to medium-high in a large frying pan, and add the garlic and onion. Saute, stirring occasionally, until the onion softens and begins to brown ever so slightly, about 5 minutes.
- Add the spinach, and cook, stirring, until the spinach softens and begins to wilt. Add the black beans, stirring to combine well, and cook until the spinach fully wilts and turns bright green. Season with salt and pepper.
Make the Tacos
- Divide the spinach-bean mixture between your tortillas. Top each tortilla off with pineapple salsa and a slice of avocado
- About the salsa: It's key that you make the salsa first, because that will allow some time for the flavors to meld while you prepare the rest of the taco ingredients. You can make the salsa up to two days ahead, if you prefer.
- About cooking the spinach: You don't want the spinach to be fully cooked when you add the beans. Add the beans when the spinach had reduced in volume by about 1/2. It will reduce even more during the total cooking process.