Crispy Vegan Potato Tacos

In an effort to document our family's favorite recipes, especially for later in life when my grown children want to reminisce about childhood and the smells coming from the kitchen, I thought I would start blogging about some of our frequent go-to meals.

This recipe has quickly become a family favorite. The creamy jalapeno cilantro sauce is what really makes it. With 2 adult kids, and 4 quickly on their way to adult-ing, this recipe feeds an army (If you double it. Which I do, of course.) on the cheap. I can't take the credit for this one. I'm thankful for Rene over at The Savory Vegan for providing such a gem (https://www.thissavoryvegan.com/crispy-vegan-potato-tacos-with-jalapeno-cilantro-sauce/).



CRISPY VEGAN POTATO TACOS 

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

prep time:15 MINS

cook time:30 MINS

total time:45 MINS

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

INSTRUCTIONS

• 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.

INGREDIENTS

Jalapeño Cilantro Dipping Sauce

• 1-2 jalapeños to taste
• 1 bunch cilantro
• 2 garlic cloves peeled
• 1 lime juiced
• 1 tbsp apple cider vinegar
• 1/4-1/2 cup olive oil
• 1/2 cup vegan mayo
• salt to taste

Instructions

• Add all of the ingredients to a food processor (start with 1/4 cup of olive oil and add more if needed). Blend on high. Scrape down the sides and blend again. Taste and adjust salt as needed.