Crispy Vegan Potato Tacos with Jalapeño Cilantro Sauce

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*

  • 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.
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