Crispy Vegan Potato Tacos with Jalapeño Cilantro Sauce By thissavoryvegan.com
These Crispy Vegan Potato Tacos with Jalapeño Cilantro Sauce are filled with beans, crispy potatoes, crunchy lettuce and the best sauce.
Prep time: Cook time: Total time:
Yield: 4 Servings
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*
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.
