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Potato Tacos with Jalapeno Cilantro Sauce (Vegan)
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Ingredients:
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| 2 Large Baking Potatoes, chopped+ Add to Shopping List |
| 2 Tbsp Avocado Oil+ Add to Shopping List |
| 1 Bell Pepper, chopped+ Add to Shopping List |
| 1 Packet Taco Seasoning+ Add to Shopping List |
| 15 oz Can Black Beans, drained and rinsed+ Add to Shopping List |
| 15 oz Can Refried Beans, make sure there is no lard in the ingredients+ Add to Shopping List |
| Taco-Sized Tortillas+ Add to Shopping List |
| Chopped Lettuce, for topping+ Add to Shopping List |
| 1 -2 Avocados, sliced, for topping+ Add to Shopping List |
| Cilantro, chopped, for topping+ Add to Shopping List |
- 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!
| 1 Jalapeno+ Add to Shopping List |
| 1 Bunch Cilantro+ Add to Shopping List |
| 3 Cloves Garlic, peeled+ Add to Shopping List |
| Juice from 1 Lime+ Add to Shopping List |
| 1 Tbsp Apple Cider Vinegar+ Add to Shopping List |
| 1/3 Cup Avocado Oil+ Add to Shopping List |
| 1/3 Cup Vegan Mayo+ Add to Shopping List |
| 1 Tsp Salt+ Add to Shopping List |
- Adding all ingredients to a food processor or blender. Blend on high until smooth.
| Course: | Dinner, Lunch, Meatless |
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