These mouthwatering crispy potato tacos with chipotle sauce are loaded with veggies, packed with flavor, and drizzled with a smoky-tangy sauce. Both meat-lovers and veggie-lovers will 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 can be made with endless combinations.
I often use leftover ingredients from shoots and recipe testing to make quick tacos. After I shared the cauliflower tacos, I knew I needed to add more!
Crispy Potato Tacos Ingredients
You’ll need to following ingredients to make these delicious tacos:
Potatoes: For the crispy roasted potatoes, you’ll need red potatoes, avocado oil, garlic powder, salt, and pepper.
Black beans: For the black beans, you’ll need a can of black beans, avocado oil, cumin powder, salt, and pepper.
Cashew sauce: To make the chipotle cashew sauce, you’ll need raw cashews, water, lime juice, chipotle powder, cayenne powder, salt, and pepper.
Taco toppings: You’ll need some tasty taco toppings, including fresh greens, avocado, cilantro, red onion, queso fresco (skip for vegan-friendly).
Tortillas: Last but not least, you’ll need a pack of tortillas of choice!
How to make potato tacos
1. Prepare 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!
Skip the beans for a lighter taco. 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!
More taco recipes
Other easy dinner recipes
- Coconut Chickpea Curry
- Vegetarian Paella
- Crispy Sweet Potato Black Bean Bowl
- Vegan Power Bowl
- Cauliflower Tikka Masala
I hope you love this crispy 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.
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
Creamy Chipotle 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 Toppings
- 2 cups fresh greens of choice, i.e. spinach, arugula, spring greens, lettuce
- 1 avocado, diced
- 1/2 cup cilantro, chopped
- 1/4 cup diced red onion
- 1/4 cup queso fresco cheese, crumbled (optional, skip for vegan-friendly)
- Tortillas
Instructions
- Preheat over to 450°F.
- 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.
- 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.
- 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.
- 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.
Audrey says
Everything was SO delicious! Im obsessed with chipotle sauces on sandwiches, salads and tacos so this is exciting to have a great vegan homemade version. Thank you! Will be making this often.
Diana says
I’ve been looking for a good potato taco recipe for a while now, thanks for the recipe. I will try it soon!
Sapana Chandra says
I think you’ll really enjoy this one, Diana! 🙂
Ivana says
I never thought of this before, will add it into taco night rotation.
Sapana Chandra says
I love that you have taco night, Ivana! I think you’ll enjoy this one.
Farah Maizar says
These look soooo good!! Potato and chipotle together sounds like a match made in heaven
Sapana Chandra says
It truly is, Farah! So glad you love it.
Veena Azmanov says
This is delicious and the recipe sounds interesting. Have to check this out for family.
Sapana Chandra says
Thanks, Veena! It’s fun to customize and perfect for a family taco night. 🙂
Milica Vladova says
These tacos sound and look so delicious! Can’t wait to try them!
Sapana Chandra says
So glad you love them, Milica!