Vegan Puerto Rican Tacos

These Vegan Puerto Rican Tacos are the vegan variation of Puerto Rican emapanadillas or empanadas. These tacos are very popular in Puerto Rico and you can find them everywhere.

Vegan Puerto Rican Tacos
Vegan Puerto Rican Tacos

When you visit Puerto Rico and drive any direction on the island, you’ll find food trucks, roadside stalls, and small kiosks serving a selection of Puerto Rican street food or “frituras”.

These Vegan Puerto Rican Tacos are a variation of empanadillas or empanadas. They’re vegan, flavorful, and great for appetizers, main dish or even breakfast. I enjoy these tacos with my coffee, I totally recommend it.

Cilantro, sofrito, tomato sauce, olive oil and garlic.

I used Gardein beef-less crumbles and Goya empanada disk. For seasoning, I love using Adobo, you can find it at your local supermarket in the Hispanic aisle. For my sofrito recipe, visit this link:

Gardein Beefless ground are my favorite meat replacement. (not sponsored, just sharing).

Even though they taste better when you fry them, you can totally bake them or use an air frier if you have one. The guacamole is optional but it’s a great complement for these tacos.

Here’s the tutorial for this recipe:

If you give this recipe a try, let me know what you think! Leave a comment, and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!

Find more Puerto Rican Vegan food here:

Vegan Quesitos – Puerto Rican Cream Cheese Pastries

Puerto Rican Vegan Bacalaitos – Bacalaitos Veganos

Vegan Pepperoni Pizza Empanadas (Empanadillas de Pizza Vegan)

Vegan Puerto Rican Tacos


Vegetable oil for frying plantains.

1 Sweet Plantain, chopped and fried

2 tablespoons Olive Oil

2 tablespoons Sofrito

1 garlic clove, minced

1 bag Vegan Beefless Crumbles

½ cup Tomato Sauce

1 teaspoon Adobo

2 tablespoons Water, if needed

1 handful of Cilantro

1 cup Vegan Shredded Cheese or regular for vegetarian

Recipe for the dough here:


  1. Heat oil in a large skillet over medium heat.
  2. Chop and carefully fry sweet plantain in a medium skillet, set aside.
  3. In a large skillet over medium heat add olive oil.
  4. Sauté sofrito and garlic for about 1-2 minutes.
  5. Add beefy crumbles and cook for about 4 minutes.
  6. Stir in half of tomato sauce.
  7. Add adobo and stir until combined.
  8. Add sweet plantains and fold until incorporated.
  9. Sprinkle cilantro and stir.
  10. Add the rest of the tomato sauce and stir in water if it’s too dry.
  11. Fold beefless crumbles in cheese.
  12. Prepare your dough and cut it into circles or squares.
  13. Fill each taco with about a tablespoon of filling.
  14. Close the edges forming a rectangular shape. Use a fork to seal each corner.
  15. You can also deep fry, or bake them for about 12 minutes, flip over and bake for another 10 minutes or until they have a light golden color.
  16. Let it cool for about 10 minutes, serve with salsa or guacamole.

For my Easy Guacamole:


2-3 Avocado Hass

¼ cup red onion, chopped,

Salt & Pepper to taste

½ fresh squeezed lime


Mix all ingredient and stir together until well incorporated.

**Notes: You can find the empanada dough at your local supermarket in the Hispanic or International food aisle. I also use sofrito as a seasoning, you can find the recipe on my blog.

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