Why This Recipe Works

Crispy corn tortillas cradling a simmered meaty filling and loaded with favorite toppings always disappear in a flash. Quick weeknight versions normally rely on ground beef, which seemed like a great template for a plant-based beef version. Initially we were mightily disappointed: Plant-based beef cooked beyond medium tends to turn unappealingly tough. So, altering the template, we added it to the skillet last. First we softened aromatics—onion, garlic, and green bell peppers—before blooming spices and tomato paste in the oil for a deeply flavorful base. Then we browned the plant-based meat lightly so that it wouldn't overcook and finished it off with a 1-minute simmer with a little water to turn our plant-based meat mixture into a delicious taco filling that you'd be hard-pressed to distinguish from beef.

Before You Begin

The spice level of chili powder varies greatly by brand; we like a little heat in our tacos but if you don't or you're unsure of how spicy your chili powder is, feel free to omit the cayenne. We prefer Impossible Burger in this recipe.

Instructions

Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion, bell pepper, and salt and cook until vegetables are softened and lightly browned, 5 to 7 minutes.

Stir in garlic; chili powder; cumin; pepper; and cayenne, if using, and cook until fragrant, about 30 seconds. Stir in tomato paste and cook until rust-colored, 1 to 2 minutes.

Stir in ground meat and cook, breaking up meat with wooden spoon, until firm crumbles form, about 3 minutes. Stir in water and simmer until sauce is thickened, about 1 minute. Divide filling evenly among tortillas and serve.