Crispy Vegan Potato Tacos with Jalapeño Cilantro Sauce #vegan #vegetarian #soup #breakfast #lunch

These Crispy Vegan Potato Tacos with Jalapeño Cilantro Sauce are loaded up with beans, firm potatoes, crunchy lettuce and the best sauce.

A week ago I shared the formula for the Jalapeño Cilantro Sauce and now you have another motivation to make it. Not unreasonably you required another explanation – in light of the fact that once you attempt it, you will need to put it on everything.

To accelerate the cooking procedure, I heated up the potatoes before getting them pleasant and firm on the stovetop. Presently, the way to getting them firm is to not disturb them while they're in the dish. Give them a strong 5-7 minutes of sautéing time before flipping.

Trust me when I state, you will love sitting tight for them to fresh up. That crunchy skin is cracking delectable.

When your potatoes are all set, load up your tortillas with beans, lettuce, avocado and potatoes. Shower (or soak) them with the Jalapeño Cilantro Sauce and start devouring.
Crispy Vegan Potato Tacos with Jalapeño Cilantro Sauce #vegan #vegetarian #soup #breakfast #lunch
Also try our recipe Mushroom Gnocchi with Broccoli #vegan #vegetarian #soup #breakfast #lunch


  • 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


  1. 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.
  2. 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. 
  3. 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.
  4. Prepare the Jalapeño Cilantro Sauce according to the instructions and set aside.
  5. Wrap the tortillas in a paper towel and heat them in the microwave for 30 seconds. 
  6. 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.

Read more our recipe Fall Leaves Rice Krispie Treats #vegan #vegetarian #soup #breakfast #lunch

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