Vegan Baked Tacos with Chipotle Ranch
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These Vegan Baked Tacos with Chipotle Ranch are the perfect weeknight dinner. Loaded with seasoned potatoes and beans then topped with avocado salsa and chipotle ranch.
Tacos are never a bad idea. And these Vegan Baked Tacos are one of my new favorite weeknight dinners. From the seasoned potatoes to the avocado salsa it is a taco party in your mouth.
I love a crispy taco, but I’m not the biggest fan of deep frying. It is a lot of work and the smell lingers…just too much. But these baked tacos are still perfectly crispy and require a lot less work.
How to make Vegan Baked Tacos with Chipotle Ranch
First we want to make the potatoes. Boil em, mash em, and season em. It is super simple and just requires a couple ingredients – potatoes, olive oil, green chiles and taco seasoning. Easy peasy.
Once your potatoes are ready it is time to assemble. Now, when it comes to tortillas, I would stick with corn. I used white corn, but yellow works too. The main thing you want to remember is to heat your tortillas up before filling them. This will make them pliable and easy to work with. It will also keep them from cracking down the center.
As soon as you have your tortilla stuffed with potatoes and refried beans, place it on a baking sheet and brush it with olive oil. This will also help keep the tortilla from cracking. And if they do crack a little bit…no big deal, they’ll still taste good.
How to serve Vegan Baked Tacos with Chipotle Ranch
While your tacos are in the oven, it is time to whip up the avocado salsa and the chipotle ranch. These toppings are everything and really take these tacos to the next level. You could always swap these out for your favorite taco toppings, but you should definitely give these a try.
I served these with the toppings on the outside of the tacos, but you could also open up the tacos and put the toppings inside. Do you.
Vegan Baked Tacos with Chipotle Ranch
Ingredients
- 1 lb potatoes cut in small cubes
- 1 tbsp olive oil plus more for brushing the tacos
- 1 4-ounce can green chiles
- 2 tbsp taco seasoning
- 8-12 corn tortillas*
- 1 15-ounce can vegan refried beans
FOR THE AVOCADO SALSA
- 1 avocado cubed
- 1 cup corn
- 1/2 bell pepper diced
- 1 jalapeƱo diced
- 1/4 cup cilantro chopped
- 1 tbsp red wine vinegar
- salt & pepper to taste
FOR THE CHIPOTLE RANCH
- 1/2 cup vegan mayo
- 1 tbsp apple cider vinegar
- 3 cloves garlic
- 5 large basil leaves
- 1/2 bunch cilantro
- 1 chipotle pepper in adobo sauce from a can
- 1 tbsp adobo sauce from the can
- salt & pepper to taste
Instructions
- Add potatoes to a large pot. Fill with water, cover and bring to a boil. Once the water begins to boil, remove the lid and lower heat to a simmer. Cook for 10 minutes (or until potatoes are fork tender). Drain potatoes.
- Transfer the drained potatoes to a bowl and drizzle with olive oil. Use a fork to mash the potatoes – you still want some chunks, we aren't making mashed potatoes here.
- Add the green chiles and taco seasoning to the potatoes and stir to combine. Taste and add salt if needed.
- Preheat oven to 400 degrees and line a baking sheet with parchment paper. Transfer the beans to a bowl and add a splash of water if they are super thick to make them easier to spread. Heat your tortillas in the microwave until super pliable – I did mine for 15-30 seconds. You can also work in batches.
- Spread 1-2 tbsp of beans and 1-2 tbsp of potatoes on one half of each tortilla. Fold in half and place on the baking sheet. Spray or brush with olive oil to keep the tortillas from cracking. You want to work somewhat quickly so your tortillas don't dry out. If they crack a little, don't worry about it – they will still taste good.
- Place the tacos in the oven and cook for 5 minutes. Flip and cook for an additional 5-10 minutes, or until crispy.
- While the tacos are cooking, prepare the avocado salsa and chipotle ranch.
- For the avocado salsa, combine all of the ingredients in a bowl and stir to combine. Taste and adjust seasonings as needed.
- For the chipotle ranch add all of the ingredients to a food processor (or use an immersion blender like I did) and blend until combined. Taste and adjust salt, pepper and vinegar to taste. Thin with water if needed.
- To serve, top the baked tacos with the avocado salsa, chipotle ranch and cilantro.
Video
Notes
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If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
This is one of the best dinners I’ve ever made! My fiance and I couldn’t stop talking about how good it was in between each bite. I’ve never commented on any online recipe before but this recipe tasted amazing and was easy to make and used easily accessible ingredients- this will be a staple for us. Thank you Renee!
Hi Mary – so glad you both liked it!!! And thank you so much for leaving a comment – I love reading them š
These tacos are soooooo good! I make this recipe at least once a month. The avocado salsa and chipotle ranch are everything.
You can never go wrong with ranch and tacos š So glad you like them!
I seriously love every recipe I have made! This was super great and easy and the āranchā was lick the plate good. I thought the tacos could use some cheese but definitely doesnāt need it. I will definitely make again.
Definitely meant to give it 5 stars!
Woo who! So glad you liked these!
The potato tacos themselves are good, but could use a bit more “pizazz” for me. Now… the chipotle ranch is literally one of the best things I have ever eaten! I triple the recipe and always have it on hand. SO, SO GOOD!! Thanks for such an incredible condiment!
My family and I LOOOOVED these tacos- very hearty and filling, and packed with flavor. Will make these part of the regular rotation. Canāt wait to try more recipes from your site. I have my eye on the chimichurri cauliflower tacos next!
Yes – one of my faves! You can never go wrong with tacos š
Made these for my family last night. They were so easy and absolutely delicious!!!! My husband and daughter were raving about them and want me to make them again ASAP! The salsa and the chipotle sauce are a must. The next time I’m doubling the salsa.
Woo! So glad they were a hit with the whole family. And I would never say no to extra salsa š
Delicious!! Loved the crispiness from baking the tacos. The salsa is super fresh and the sauce had just a touch of heat. Will definitely make again. Thanks for another great recipe!
Woo – so glad you liked it!