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Potato Tacos with Jalapeno Cilantro Sauce (Vegan)
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Ingredients:
2 Large Baking Potatoes, chopped
2 Tbsp Avocado Oil
1 Bell Pepper, chopped
1 Packet Taco Seasoning
15 oz Can Black Beans, drained and rinsed
15 oz Can Refried Beans, make sure there is no lard in the ingredients
Taco-Sized Tortillas
Chopped Lettuce, for topping
1 -2 Avocados, sliced, for topping
Cilantro, chopped, for topping
Make the Jalapeno Cilantro Sauce by adding all ingredients to a food processor or blender. Blend on high until smooth. Set aside.
Chop the potatoes and bell pepper. Slice the avocado. Drain and rinse the black beans.
Heat the oil in a large skillet over medium-high heat. Add the potatoes and taco seasoning. Stir to combine. Cover and let cook for 5 minutes. Uncover and stir.
Add the bell peppers and stir to combine. Cover and let cook for another 5 minutes.
While the potatoes are cooking, add the black beans and refried beans to a pan over medium heat. Stir to combine and heat through. Continue to stir while heating.
To assemble the tacos, add a scoop of the black bean mixture to each tortilla and use a scoop to spread around. Add a few slices of avocado and top with the potatoes. Then add lettuce and fresh chopped cilantro. Drizzle with the Jalapeno Cilantro Sauce. Enjoy!
Jalapeno Cilantro Sauce
1 Jalapeno
1 Bunch Cilantro
3 Cloves Garlic, peeled
Juice from 1 Lime
1 Tbsp Apple Cider Vinegar
1/3 Cup Avocado Oil
1/3 Cup Vegan Mayo
1 Tsp Salt
Adding all ingredients to a food processor or blender. Blend on high until smooth.
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15 oz Can Refried Beans, make sure there is no lard in the ingredients
Taco-Sized Tortillas
Chopped Lettuce, for topping
1 -2 Avocados, sliced, for topping
Cilantro, chopped, for topping
Jalapeno Cilantro Sauce
1 Jalapeno
1 Bunch Cilantro
3 Cloves Garlic, peeled
Juice from 1 Lime
1 Tbsp Apple Cider Vinegar
1/3 Cup Avocado Oil
1/3 Cup Vegan Mayo
1 Tsp Salt
Directions:
Make the Jalapeno Cilantro Sauce by adding all ingredients to a food processor or blender. Blend on high until smooth. Set aside.
Chop the potatoes and bell pepper. Slice the avocado. Drain and rinse the black beans.
Heat the oil in a large skillet over medium-high heat. Add the potatoes and taco seasoning. Stir to combine. Cover and let cook for 5 minutes. Uncover and stir.
Add the bell peppers and stir to combine. Cover and let cook for another 5 minutes.
While the potatoes are cooking, add the black beans and refried beans to a pan over medium heat. Stir to combine and heat through. Continue to stir while heating.
To assemble the tacos, add a scoop of the black bean mixture to each tortilla and use a scoop to spread around. Add a few slices of avocado and top with the potatoes. Then add lettuce and fresh chopped cilantro. Drizzle with the Jalapeno Cilantro Sauce. Enjoy!
Jalapeno Cilantro Sauce
Adding all ingredients to a food processor or blender. Blend on high until smooth.
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