| Prep: 20 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 12g | 3g | 55g |
| sugars | fibre | protein | salt |
| 8g | 13g | 10g | 1.2g |
Why I Love Mexican Vegan Potato Tacos
There’s something very special about these Vegan Potato Tacos, a recipe that I stumbled upon during one adventurous day in my kitchen. Now, you might ask, “But Luca, aren’t you all about hearty Italian-American dishes?” To which I would say, yes, that’s true, but this world is a big place filled with a variety of delightful plates that transcend borders, and this Mexican delicacy is one of them.
Fusing Flavors and Cultures
I have always been open to experimenting with different cuisines in my kitchen, and this particular day was no different. Drawing inspiration from the world-renowned Mexican chef, Enrique Olvera, I took the pillars of Mexican cuisine – tortillas, potatoes, and beans – fused it with Italian elements like olive oil and garlic, and came up with this recipe.
The tacos have a delicious hearty filling of potatoes and black beans, boldly seasoned with smoked paprika, salt, and pepper. The wonderful combination of chopped onions, bell pepper, and garlic cloves gives each bite a flavorful crunch. And the jalapeno adds just the right amount of heat that you can complement with some hot sauce, if you’re daring enough.
A Versatile Delight
One of the things that I relish about these Vegan Potato Tacos is their versatility. While they are filling enough to be a meal by themselves, you can also pair them with other dishes for a fuller spread. They work well with a Latin-inspired salad like Mexican green salad for a crunchier bite. For a heartier companion, a serving of Spanish rice or even a simple pasta aglio e olio would do just fine.
Although my heart and stomach still belong to the rustic, homely dishes my Italian grandparents taught me, this fusion of flavors, cultures, and ideas is equally beautiful and enjoyable. So are these Vegan Potato Tacos – they’re not just vegan, they’re downright delicioso.
What You’ll Need
- 12 small corn tortillas
- 4 medium-sized potatoes
- 1 tablespoon of olive oil
- 1 teaspoon of sea salt
- 1 teaspoon of black pepper
- 1 teaspoon of smoked paprika
- 1 cup of black beans, drained and rinsed
- 1 cup of corn kernels, fresh or frozen
- 1 bell pepper, finely chopped
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 jalapeno pepper, seeded and finely chopped (optional)
- 1 cup of fresh tomatoes, chopped
- 2 avocados, pitted and sliced
- 1 cup of shredded lettuce
- 1/2 cup of fresh cilantro leaves, chopped
- 1/2 cup of vegan cheese, shredded (optional)
- 1 lime, cut into wedges
- Hot sauce (optional)
Method
Step One
Preheat your oven to 400 degrees Fahrenheit. Chop the potatoes into small, bite-sized pieces. Place them on a baking sheet, then drizzle with the olive oil, sea salt, black pepper, and smoked paprika. Toss until all the potatoes are well coated. Bake in the preheated oven for about 20 to 25 minutes or until the potatoes are crispy and golden brown.
Step Two
In a large pan over medium heat, add the chopped bell pepper, onion, garlic, and jalapeno pepper (if using). Cook these for about 5 to 7 minutes or until the vegetables are soft and just beginning to brown.
Step Three
Add the drained and rinsed black beans and the corn kernels to the pan with the cooked vegetables. Stir well and continue to cook for another 2 to 3 minutes, until the beans and corn are warmed through.
Step Four
Once the potatoes are ready, add them to the pan with the cooked vegetables, beans, and corn. Stir well to combine. If you’d like, you can add a few tablespoons of your favorite hot sauce at this point for a little extra kick.
Step Five
Heat the corn tortillas in a dry pan over medium heat, flipping them over once or twice, until they’re warmed through. You can also wrap them in a damp towel and heat them in the microwave for about 30 seconds if you prefer.
Step Six
Assemble the tacos! Lay out a warm tortilla, then spoon some of the potato and vegetable mixture onto the center. Top with some chopped fresh tomatoes, a few slices of avocado, a sprinkle of shredded lettuce, and a handful of chopped cilantro. If you’re using vegan cheese, add a sprinkle of that on top as well.
Step Seven
Squeeze a wedge of lime over the top of each assembled taco. Serve immediately, with extra lime wedges and hot sauce on the side for those who’d like more.
