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5 from 1 vote

Crispy Vegan Potato Tacos with Jalapeno Cilantro Sauce

All these Crispy Vegan Potato Tacos with Jalapeno Cilantro Sauce are all full of beans, crispy-potatoes, crunchy-lettuce along with also the best sauce.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Cuisine: Vegan
Servings: 8
Author: Angela


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


  • Add the chopped potatoes into a large-pot and cover with water. Bring the water to a boil and cook potatoes till fork tender abut 15-20minutes then drain the potatoes.
  • Heat olive-oil in a bowl above medium-high-heat. Add the potatoes, bell-pepper and taco-seasoning to the pan and toss to blend. Then press ptates to the pan and turn heat to moderate.
  • Allow potatoes to cook abut 5-7minutes. Lift a corner of the potates with a spatula, should crispy. Then flip and cook for another 5minutes.
  • While the potatoes are cooking add the refried-beans and black-beans into a pan over moderate heat. Stir to blend. Once heated through, turn heat to low.
  • Prepare Jalapeno Cilantro Sauce in and then put aside.
  • Wrap the tortillas in a paper-towel and then heat them in the microwave for a few seconds.
  • To assemble, put in a layer of beans to each tortilla followed by lettuce, potatoes, avocado and Jalapeno Cilantro Sauce. Serve with lime wedges and cilantro.