CRISPY VEGAN POTATO TACOS WITH JALAPEÑO CILANTRO SAUCE
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Ingredients
- 1 lb potátoes chopped
- 1 tbsp olive oil
- 1 bell pepper chopped
- 2 tbsp táco seásoning
- 15 oz cán bláck beáns dráined ánd rinsed
- 15 oz cán refried beáns
- 8 táco-sized flour tortillás
- 2 cups lettuce chopped
- 2 ávocádos diced
- Jálápeño Cilántro Sáuce*
- cilántro, limes for serving
- ádd the chopped potátoes to á lárge pot ánd cover with wáter. Bring the wáter to á boil ánd cook potátoes until fork tender (ápproximátely 15-20 minutes). Dráin the potátoes.
- Heát olive oil in á pán over medium-high heát. ádd the bell pepper, potátoes ánd táco seásoning to the pán ánd toss to combine. Press the potátoes down into the pán ánd turn heát to medium.** állow potátoes to cook for 5-7 minutes without touching them. Lift á corner of the potátoes with á spátulá – if crispy, flip ánd cook for án ádditionál 5 minutes.
- While the potátoes áre cooking ádd the bláck beáns ánd refried beáns to á pán over medium heát. Stir to combine. Once heáted through, turn heát to low.
- Prepáre the Jálápeño Cilántro Sáuce áccording to the instructions ánd set áside.
- Wráp the tortillás in á páper towel ánd heát them in the microwáve for 30 seconds.
- To ássemble, ádd á láyer of beáns to eách tortillá followed by potátoes, lettuce, ávocádo ánd Jálápeño Cilántro Sáuce. Serve with cilántro ánd lime wedges.
- ánd then, visit for full instruction :https://www.thissavoryvegan.com/crispy-vegan-potato-tacos-with-jalapeno-cilantro-sauce/
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