Ingredients
- 1 lb potâtoes chopped
- 1 tbsp olive oil
- 1 bell pepper chopped
- 2 tbsp tâco seâsoning
- 15 oz cân blâck beâns drâined ând rinsed
- 15 oz cân refried beâns
- 8 tâco-sized flour tortillâs
- 2 cups lettuce chopped
- 2 âvocâdos diced
- Jâlâpeño Cilântro Sâuce*
- cilântro, limes for serving
- Add the chopped potâtoes to â lârge pot ând cover with wâter. Bring the wâter to â boil ând cook potâtoes until fork tender (âpproximâtely 15-20 minutes). Drâin the potâtoes.
- Heât olive oil in â pân over medium-high heât. âdd the bell pepper, potâtoes ând tâco seâsoning to the pân ând toss to combine. Press the potâtoes down into the pân ând turn heât to medium.** âllow potâtoes to cook for 5-7 minutes without touching them. Lift â corner of the potâtoes with â spâtulâ – if crispy, flip ând cook for ân âdditionâl 5 minutes.
- Full instructions see thissavoryvegan.com
Crispy Vegan Potato Tacos with Jalapeño Cilantro Sauce
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Oleh
Asrifood
