CRISPY
VEGAN POTATO TACOS WITH JALAPEÑO CILANTRO SAUCE
CRISPY | VEGAN | POTATO | TACOS | WITH JALAPEÑO | CILANTRO | SAUCE
These Crispy Vegan Potato Tacos with Jalapeño Cilantro Sauce are filled with beans, crispy potatoes, crunchy lettuce and the best sauce.
What’s
better than tacos?
Tacos
filled with crispy potatoes and topped off with the most delicious green sauce.
Last
week I shared the recipe for the Jalapeño Cilantro Sauce and
now you have another reason to make it. Not that you needed another reason –
because once you try it, you will want to put it on everything.
To
speed up the cooking process, I boiled the potatoes before getting them nice
and crispy on the stovetop. Now, the key to getting them crispy is to not mess
with them while they’re in the pan. Give them a solid 5-7 minutes of browning
time before flipping.
Believe
me when I say, you won’t regret waiting for them to crisp up. That crunchy skin
is freaking delicious.
Once
your potatoes are ready to go, load up your tortillas with beans, lettuce,
avocado and potatoes. Drizzle (or drench) them with the Jalapeño Cilantro Sauce
and start feasting.
What Ingredients Are Required to Make CRISPY VEGAN POTATO TACOS WITH JALAPEÑO CILANTRO SAUCE?
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
*How to Make Jalapeño Cilantro Sauce?
Jalapeño Cilantro Dipping Sauce:
·
1-2 jalapeños to taste
·
1 bunch cilantro
·
2 garlic cloves peeled
·
1 lime juiced
·
1 tbsp apple cider vinegar
·
1/2 cup olive oil
·
1/2 cup vegan mayo
·
salt to taste
Now, Add all of the ingredients to a food
processor. Blend on high. Scrape down the sides and blend again. Taste and
adjust salt as needed
How
to Make CRISPY VEGAN POTATO TACOS WITH 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.
- 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.
