Potato Tacos with Chipotle Sauce

These mouthwatering potato tacos are so good they’ll blow your mind! Loaded with veggies and packed with flavor, they protein-packed tacos are drizzled with a smoky-tangy sauce. Even meat-lovers are going to flip over these tasty tacos!

Tacos are without a doubt one of my favorite foods. And I know they are for so many others. They are the perfect comfort food and rarely can they go wrong. I often take leftovers from shoots and recipe testing and make quick tacos. After I shared the cauliflower tacos, I knew I needed to add more!

Crispy Potato Tacos

So why add potatoes? Many years ago, I was in Chicago and had potato tacos for the very first time. They were mouthwatering delicious. No, really. I had never had potatoes in my tacos before and as a vegetarian, my usual default was black beans. But when I combined oven-roasted potatoes with black beans, what I ended up with were these heavenly bites of pure bliss.

What You’ll Need

• To make the roasted potatoes, you’ll need red potatoes, avocado oil, garlic powder, salt, and pepper.
• For the black beans, you’ll need a can of black beans, avocado oil, cumin powder, salt, and pepper.
• To make the chipotle cashew sauce, you’ll need raw cashews, water, lime juice, chipotle powder, cayenne powder, salt, and pepper.
• Finally, you’ll need some tasty taco toppings, including fresh greens, avocado, cilantro, red onion, queso fresco (skip for vegan-friendly).
• Last but not least, you’ll need a pack of tortillas of choice!

How to Make Potato Tacos

1. Prep the potatoes: Add the diced potatoes to a large mixing bowl. Drizzle with oil, garlic powder, salt, and pepper. Toss the potatoes until their fully coated and place on a baking sheet in a single layer. Roast in the oven 30 minutes, flipping halfway until the potatoes cook through and start to turn golden brown.
2. Prepare the black beans: In a wide saucepan, warm oil on medium heat. Add the cooked black beans, cumin powder, salt, and pepper. Stir and cook for about 5-10 minutes until the beans are fragrant.
3. Prepare the chipotle cashew sauce: In a blender, combine the cashews, water, lime juice, chipotle powder, cayenne, and salt. Blend until smooth and creamy. Adjust seasoning, if needed.
4. Make the tacos: Fill each taco with fresh greens, potatoes, black beans, avocado, red onion, cheese (if using), and cilantro. Drizzle with chipotle cashew sauce and serve.

Customize your Potato Tacos

Here are some fun ways to customize these tacos:

• Use sweet potatoes instead of red potatoes. This is such a delicious swap as sweet potatoes bring a natural sweetness, which is an explosion of flavor when paired with the savory beans and chipotle sauce.
• Skip the tortillas and make this a taco bowl instead! Double the greens and you have yourself a quick dinner. Prep the potatoes beforehand and this meal would come together in less than 10 minutes!
• For lighter tacos, skip the beans altogether. They won’t be as filling but still super tasty.
• Use homemade guacamole instead of diced avocado to boost the creaminess and even add more flavor!

For More Tasty Taco Recipes, Check Out:

• Cauliflower Tacos with Spicy Cashew Sauce

I hope you love this potato tacos recipe as much as I do! Sign up for email updates to receive new recipes delivered to your inbox or check out my new cookbook Plant Power Bowls.

Potato Tacos

★★★★★ 5 from 5 reviews

• Author: Sapana Chandra
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Roasting
• Cuisine: Mexican

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Description

These mouthwatering potato tacos are so good they’ll blow your mind! Loaded with veggies and packed with flavor, they protein-packed tacos are drizzled with a smoky-tangy sauce. Even meat-lovers are going to flip over these tasty tacos!

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Scale 1x2x3x

Ingredients

Crispy Potatoes

• 4 cups diced red potatoes
• 1 tablespoon avocado oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper

Black Beans

• 1 can black beans, drained and rinsed
• 1 tablespoon avocado oil
• 1/4 teaspoon cumin powder
• Salt and pepper, to taste

Chipotle Cashew Sauce

• 1/2 cup raw cashews, soaked for 30 mins and rinsed
• 1/2 cup water
• 1 teaspoon lime juice
• 1/4 teaspoon chipotle powder
• Pinch of cayenne pepper
• Sea salt and black pepper, to taste

Additional Taco Toppings:

• 2 cups fresh greens of choice (i.e. spinach, arugula, spring greens, lettuce)
• 1 avocado, diced
• 1/2 cup chopped cilantro
• 1/4 cup diced red onion
• 1/4 cup queso fresco cheese, crumbled (optional, skip for vegan-friendly)
• A pack of tortillas

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Instructions

1. Preheat over to 450°F.
2. Prep the potatoes. Add the diced potatoes to a large mixing bowl. Drizzle with oil, garlic powder, salt, and pepper. Toss the potatoes until their fully coated and place on a baking sheet in a single layer. Roast in the oven 30 minutes, flipping halfway until the potatoes cook through and start to turn golden brown.
3. Prepare the black beans. In a wide saucepan, warm oil on medium heat. Add the cooked black beans, cumin powder, salt, and pepper. Stir and cook for about 5-10 minutes until the beans are fragrant.
4. Prepare the chipotle cashew sauce. In a blender, combine the cashews, water, lime juice, chipotle powder, cayenne, and salt.  Blend until smooth and creamy. Adjust seasoning, if needed.
5. Make the tacos. Fill each taco with fresh greens, potatoes, black beans, avocado, red onion, cheese (if using), and cilantro. Drizzle with chipotle cashew sauce and serve.

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Notes

To make ahead, prepare the potatoes and store in an air-tight container in the refrigerator for up to 3 days. When you’re ready to make them, warm them up on a skillet with a drizzle of oil. Do the same with the beans and store them separately.

Make the sauce ahead of time and store in an air-tight container in the refrigerator. Be sure to stir it before serving. If the sauce gets too thick, add a few teaspoons of water and stir.

Keywords: potato tacos