These vegan potato tacos are made with simple ingredients, yet so good you won’t need sauce. The recipe is adaptable to what you have on hand making them the perfect vegan potato tacos.
The BEST vegan potato tacos!
I’ve always enjoyed a condiment on my tacos, whether it was taco sauce, sour cream, ranch, etc. However, going vegan, I have yet to find one that meets my standards of being organic, non-GMO, and canola oil free.
Over the years I was left unsatisfied with homemade tacos and burritos. They tended to be bland and lacking something. I blamed it on the absence of taco sauce until one day I envisioned the perfect potato taco…
I was making oven roasted potatoes weekly and using garlic powder for the seasoning. When I got tired of the garlic powder, I knew I had to venture into my spices. I came out with salt, adobo seasoning, and Italian seasoning. Then it hit me, everything in a taco would now have a flavor purpose based around these seasoned potatoes. On taco night I gave them a try.
I started by adding seasonings to the beans to give them a more authentic taste. I added fresh garlic to the onion and bell pepper and really enhanced their sweet flavors and aroma. Seasoning the potatoes well and adding an extra kick to them with cayenne pepper brought this recipe together perfectly, creating the best potato tacos. Not to mention the addition of red cabbage, cilantro and of course, a perfectly ripe avocado to top it off!
Prepare the potatoes:
Start by prepping and cooking the potatoes since those will take the longest.
Rough chop your potatoes and add them to a bowl of water as you chop. Mix them around a bit, then drain and dry the potatoes and bowl. (you can skip the water and add them straight into a dry bowl, if time is an issue) Add the potatoes back to the bowl and mix in the oil, and seasonings. (You can always change out the seasonings for your favorite flavor combination)
I roughly chopped a half a bag of fingerling potatoes and was in the process of drying them.
Prepare the veggies:
Start by finely chopping the lettuce, cabbage. Slice the tomato into rounds (as you would for a sandwich) and remove the seeds, chop the tomato slices into small cubes. Place the veggies in the fridge to keep cold. Now chop the bell pepper onion and garlic.
I used 3 homegrown Roma tomatoes and 2 small red onions
Add your onion, bell pepper and garlic to a large pan; sauté for 10-15 minutes or until softened yet slightly crisp still.
Assemble your Vegan Potato Tacos:
Add a thin layer of beans, a handful of potatoes, sautéed veggies (I load mine with the veggies), lettuce, cabbage, tomatoes, cilantro, avocado and a squeeze of lime
I know I said these vegan potato tacos don’t need sauce. But, if you are skeptical or just love sauce oozing tacos I’d suggest covering them in my Creamy BBQ Ranch Dressing! I swear its life changing!
This potato tacos recipe is adaptable to what you have on hand making them the perfect vegan tacos.
20 minPrep Time
45 minCook Time
Yields 6-8 soft tacos
6-8 tortillas - I used my homemade flour tortillas
6 golden potatoes
1/2 teaspoon Italian seasoning
1 teaspoon adobo seasoning
salt to taste - optional since the adobo has salt, but I'll usually add a pinch or 2
1/4 teaspoon chili powder - optional
cayenne pepper - optional for a little heat
1 Tablespoons organic refined coconut oil
1 large onion
1 bell pepper
3 garlic cloves
1 can of organic refried pinto beans — optional seasonings: I use about1 teaspoon onion powder; 1/4 teaspoon cumin salt and garlic powder; 1/8 teaspoon smoked paprika; 2-4 tablespoons almond milk to thin a bit.
1 large tomato
shredded purple cabbage
- Preheat oven to 400º
- In a large bowl add water. Chop the potatoes into small 1/2 inch to 1 inch thick chunks and add them to the water as you chop. Mix them around a bit then drain water. Dry the potatoes and bowl.
- Now, line your baking sheet with parchment paper, or oil your skillet.
- Add your potatoes, seasonings, and oil to your bowl. Mix well. Add the salt (if using) and mix once more. Evenly spread the potatoes on your baking sheet or skillet. Bake at 400º for 40-45 minutes. Sample a potatoes and add more seasoning/salt, if needed. They should be well seasoned.
- Prepare your toppings by dicing the tomato and thinly chopping the lettuce and cabbage. Store in the fridge until ready to use.
- Chop the onion, bell pepper and garlic.
- Add a 1/4 teaspoon oil to a large pan. Sauté the onion bell pepper and garlic on medium-low heat for about 10-15 min.
- Heat the beans in a large saucepan. - I used canned organic bean, which only contain pinto beans, water and sea salt so I always season them myself. I don’t normally measure the seasonings, I add them in to taste. However, I included a rough guide to the ingredients list. You can add in any seasonings you’d like, sometimes I’ll even add cayenne for spice.
- Spread beans on your tortilla.
- Add potatoes
- Add onion, bell pepper and garlic (I pile them on)
- Top with lettuce, cabbage, tomatoes cilantro, avocado and a squeeze of fresh lime
- Serve with a side of rice or chips and nacho cheez