These gluten-free vegan tacos are a delicious, wholesome option that’s easy to enjoy on any occasion. Instead of traditional tortillas, they use homemade buckwheat pancakes, seasoned with turmeric and cumin for a subtle warmth and beautiful golden colour.

The filling brings together creamy avocado, protein-rich black beans, sweet caramelised onion, fresh carrot and a touch of ginger and tamari for plenty of flavour and texture. Finished with vegan cheese and a squeeze of lemon or fresh coriander, these tacos are colourful, satisfying and completely plant-based.

They’re a great choice when you want something healthy without compromising on flavour—and an easy recipe to customise with your favourite toppings. 🥑✨

Ingredients for the pancakes:

• 3 tablespoons of flax seeds
• 150g of buckwheat
• 500 ml of water
• 1 teaspoon of ground turmeric
• 1 teaspoon of cumin
• 1 teaspoon of sea salt
• A pinch of pepper
• 4 tablespoons of EVOO (extra virgin olive oil)

Ingredients for the filling:

• 1 can of black beans (drained)
• 1 onion (diced)
• 1 avocado (sliced)
• 1 carrot (grated or chopped into thin strips)
• Ginger juice (you can extract it by grating and pressing a fresh piece)
• 3 tablespoons of Tamari (gluten-free soy sauce)
• 1 wedge of vegan cheese (to grate or crumble)

Instructions:

1. Activate the flax seeds: In a bowl, mix 3 tablespoons of flax seeds with 8 tablespoons of warm water. Let them sit for 5 minutes to form a gel-like consistency.
2. Soak the buckwheat: Wash the buckwheat and let it soak for 2 hours. Then, drain and discard the water.
3. Prepare the batter: Beat the buckwheat together with a little water until you get a smooth, fluid mixture, similar to the consistency of crepe batter.
4. Add the ingredients: Incorporate the spices (turmeric, cumin, salt, and pepper), the extra virgin olive oil, and the activated flax seeds. Mix well with a spatula until everything is combined.
5. Cook the pancakes: Heat a frying pan with a little olive oil. Pour a portion of the batter into the pan, forming circles of the desired size. Cook for 2 minutes on each side, until golden brown.

Preparing the filling:

1. Sauté the onion: In a pan with a little extra virgin olive oil and a pinch of salt, cook the onion over medium heat for 12 minutes, until soft and caramelized. Set aside.
2. Season the black beans: In the same pan, add a little more olive oil and the black beans. Stir in the ginger juice and the tamari. Cook for 5 minutes, stirring so they absorb the flavours.

Assembling:

1. Place a pancake as a base.
2. Add a layer of black beans, followed by the sautéed onion.
3. Add slices of avocado, grated carrot or thin strips of carrot.
4. Finish with a generous grating of vegan cheese, using your grating plate, on top.

Extra tip:

If you like a fresh touch, add a few cilantro leaves or a squeeze of lemon just before serving.

And that's it! Enjoy some healthy tacos, full of flavour and perfect for any time. 

Are you up for trying them? Share your results and tag us on Instagram (@kubome.london) so we can see your creations.