Crispy Vegan Potato Tacos With Jalapeno Cilantro Sauce - Chef Fun Kitchen

Crispy Vegan Potato Tacos With Jalapeno Cilantro Sauce

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

Tacos filled with crispy potatoes and topped off with the maximum delicious green sauce.

Crispy Vegan Potato Tacos With Jalapeno Cilantro Sauce

To speed up the cooking manner, I boiled the potatoes before getting them high-quality and crispy at the stovetop. Now, the important thing to getting them crispy is to now not mess with them even as they’re in the pan. provide them a strong 5-7 mins of browning time before flipping.

As soon as your potatoes are equipped to go, load up your tortillas with beans, lettuce, avocado and potatoes. Drizzle (or drench) them with the Jalapeño Cilantro Sauce and begin feasting.

Crispy Vegan Potato Tacos With Jalapeno 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
  • Jalapeno 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.

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