1. Heat oil in a large pan over medium heat. Add the vegan mince and cook for a few minutes.
2. Add the diced onion, and ed bell pepper then cook for a few minutes until the vegetables start to soften and the onion becomes slightly translucent.
3. Then add garlic, cumin, paprika, salt, black pepper, chilli, and oregano. Stir well and cook for a minutes to allow the spices to release their flavour.
4. Add the diced tomato and tomato paste, then mix everything together. Cook for a few minutes until the tomato softens and the filling becomes rich and flavourful.
5. Add the kidney beans and stir everything together. Cook for another few minutes until the beans are warmed through and the taco filling is well combined.
6. Warm the taco shells or tortillas according to the package instructions.
7. Fill each taco with the vegan mince and kidney bean filling, then add your favourite toppings. I topped mine with creamy avocado, crunchy radishes, fresh chilli, and jalapeños.

Serve immediately and enjoy your homemade vegan tacos.