Vegan Potato Tacos

Vibrant and flavorful, these vegan potato tacos are a game-changer for taco Tuesday! With a perfect blend of spices, tender potatoes, and creamy black beans, these tacos will become a staple in your plant-based repertoire.

Plus, customize to your heart’s content with a variety of tasty toppings.

Ingredients

• 1 medium onion, diced
• 2 cloves of garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups diced potatoes (about 2-3 medium-sized potatoes)
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes, drained
• 4 corn tortillas
• Chopped fresh cilantro, for garnish
• Lime wedges, for serving
• Optional toppings: sliced avocado, sliced radishes, diced tomatoes, shredded lettuce

Instructions

Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook until translucent, about 5 minutes.

Add the minced garlic and cook for an additional minute, until fragrant.

Add the ground cumin, smoked paprika, salt, and black pepper to the skillet, stirring to combine. Cook for 1-2 minutes, until the spices are fragrant.

Add the diced potatoes to the skillet, stirring to combine with the spice mixture.

Cook for about 10-12 minutes, stirring occasionally, until the potatoes are tender and lightly browned. Stir in the black beans and diced tomatoes, cooking for an additional 2-3 minutes, until heated through.

Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Assemble the tacos by spooning the potato and black bean mixture onto a tortilla, and top with your desired toppings, such as sliced avocado, sliced radishes, diced tomatoes, and shredded lettuce. Garnish with chopped fresh cilantro and serve with a lime wedge on the side.

Notes

For the best flavor, use high-quality spices and fresh potatoes.

If using older potatoes, make sure to peel and dice them just before using to avoid browning.

Don’t overcook the potatoes – they should be tender but still hold their shape.

If using radishes as a topping, slice them thinly to avoid overpowering the dish.

To add some heat, sprinkle a pinch of cayenne pepper or diced jalapeño on top of your tacos.

For a creamier taco, mash some of the black beans before adding them to the skillet.

Experiment with different toppings to find your favorite combination!

Nutrional Value

• Calories: 420
• Total Fat: 14g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 450mg
• Total Carbohydrates: 60g
• Dietary Fiber: 8g
• Sugars: 6g
• Protein: 10g