Crispy Vegan Potato Tacos with Jalapeño Cilantro Sauce
Course: Dinner, AppetizersCuisine: AmericanDifficulty: EasyServings
8
servingsPrep time
15
minutesCooking time
30
minutesTotal time
45
minutesIngredients
1 lb. potatoes, chopped
1 bell pepper, chopped
15 oz. can black beans, drained and rinsed
15 oz. can refried beans
2 cups lettuce, chopped
2 avocados, diced
8 taco-sized flour tortillas
1 tbsp. olive oil
2 tbsp. taco seasoning
Jalapeño Cilantro Sauce
cilantro, limes for serving
Directions
- Place chopped potatoes in a large pot and cover with water. Bring to a boil and cook potatoes until fork tender, about 15-20 minutes. Drain.
- Heat olive oil in a pan over medium-high heat. Add bell pepper, potatoes and taco seasoning and toss to combine.
- Press potatoes down into pan and turn heat to medium. Allow potatoes to cook for 5-7 minutes without touching. Flip potatoes over and cook for another 5 minutes on the other side.
- Combine black beans and refried beans in a pan over medium heat. Stir to combine. Once heated through, turn heat to low.
- Prepare Jalapeño Cilantro Sauce according to instructions and set aside.
- Wrap tortillas in a paper towel and heat in microwave for 30 seconds.
- To assemble, add a layer of beans to each tortilla, followed by potatoes, lettuce, avocado and Jalapeño Cilantro Sauce.
- Serve with cilantro and lime wedges. Enjoy!
