1-Prepare and heat the bean mixture: To get started, prepare the seasoned bean mixture using your choice of cooked beans, which should be rinsed and drained if they’re from a can. Combine the beans, fire-roasted tomatoes with their juices, bulgur (use pre-cooked or add water if raw), and taco seasoning in a microwave-safe bowl or pot, then heat until warm if using raw bulgur, cook it for about 15 minutes on the stovetop or 7-8 minutes in the microwave.

2-Chop vegetables and make sauce: While the mixture cooks, chop your desired veggies like lettuce, tomato, onions, and cilantro; you can also add options such as avocado, cucumber, and corn for extra crunch. For the vegan cheese sauce, heat and blend ingredients like potatoes, onions, and carrots, or use a quick blender method to make it smooth and creamy.

3-Bake tortillas and assemble tacos: Next, prepare oil-free taco shells by draping corn tortillas over the oven rack and baking at 400°F (204°C) for 5-7 minutes until they turn crisp. Finally, assemble the tacos by layering the seasoned bean mixture, diced vegetables, salsa, and optional vegan cheese sauce or other toppings you prefer.