Crispy Vegan Potato Tacos with Jalapeño Cilantro Sauce
These Crispy Vegan Potato Tacos with Jalapeño Cilantro Sauce are filled with beans, crispy potatoes, crunchy lettuce and the best sauce.
Servings 8 tacos
- 1 lb potatoes chopped
- 1 tablespoon olive oil
- 1 bell pepper chopped
- 2 tablespoon taco seasoning
- 15 oz can black beans drained and rinsed
- 15 oz can refried beans
- 8 taco-sized flour tortillas
- 2 cups lettuce chopped
- 2 avocados diced
- Jalapeño Cilantro Sauce*
- cilantro, limes for serving
Add the chopped potatoes to a large pot and cover with water. Bring the water to a boil and cook potatoes until fork tender (approximately 15-20 minutes). Drain the potatoes.
Heat olive oil in a pan over medium-high heat. Add the bell pepper, potatoes and taco seasoning to the pan and toss to combine. Press the potatoes down into the pan and turn heat to medium.** Allow potatoes to cook for 5-7 minutes without touching them. Lift a corner of the potatoes with a spatula - if crispy, flip and cook for an additional 5 minutes.
While the potatoes are cooking add the black beans and refried beans to a pan over medium heat. Stir to combine. Once heated through, turn heat to low.
Prepare the Jalapeño Cilantro Sauce according to the instructions and set aside.
Wrap the tortillas in a paper towel and heat them in the 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.
*You can get the recipe here.
**I recommend using a non-stick pan to ensure the potatoes do not stick to the bottom.