Monday, November 25, 2019

Crispy Vegan Potato Tacos With Jalapeño Cilantro Sauce

These tender vegetarian Potato Tacos with Jalapeño Cilantro Sauce square measure full of beans, tender potatoes, crisp lettuce and therefore the best sauce.

Last week I shared the instruction for the Jalapeño Cilantro Sauce and currently you've got another excuse to create it. Not that you simply required another excuse – as a result of once you are attempting it, you'll wish to place it on everything.

Crispy Vegan Potato Tacos With Jalapeño Cilantro Sauce
Crispy Vegan Potato Tacos With Jalapeño Cilantro Sauce

To speed up the change of state method, I cooked the potatoes before obtaining them nice and tender on the stovetop. Now, the key to obtaining them tender is to not mess with them whereas they’re within the pan. Provide them a solid 5-7 minutes of browning time before flipping.

Once your potatoes square measure able to go, laden your tortillas with beans, lettuce, avocado and potatoes. Drizzle (or drench) them with the Jalapeño Cilantro Sauce and begin feeding.

Crispy Vegan Potato Tacos With Jalapeño Cilantro Sauce

INGREDIENTS :

  • 1 bell pepper chopped
  • 2 tbsp taco seasoning
  • 15 oz can black beans drained and rinsed
  • 15 oz can refried beans
  • 1 lb potatoes chopped
  • 1 tbsp olive oil
  • 2 avocados diced
  • 8 taco-sized flour tortillas
  • 2 cups lettuce chopped
  • Jalapeño Cilantro Sauce
  • cilantro, limes for serving

INSTRUCTIONS :

  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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