The V Movement
Crispy Potato Tacos
Recipe from This Savory Vegan
Total Cook Time: 45 min
​
Servings: 8 tacos
INGREDIENTS:
​
-
1 lb potatoes chopped
-
1 tbsp olive oil
-
1 bell pepper chopped
-
2 tbsp 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
PROCEDURE:
​
-
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.