Vegan Potato Tacos recipe

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Ingredients

2 red potatoes, diced
2 tablespoons vegetable oil, divided
1 teaspoon garlic powder
1 red bell pepper, diced
1 yellow onion, diced
½ cup frozen corn
1 jalapeno pepper, chopped
1 teaspoon salt
1 teaspoon ground black pepper
6 (6 inch) corn tortillas
¼ cup chopped green onions
¼ cup chopped cilantro
1 lime, cut into wedges

Nutrition Info

272.6 calories
carbohydrate: 41.1 g
cholesterol: : -
fat: 11.1 g
fiber: 6.6 g
protein: 5.6 g
saturatedFat: 1.7 g
servingSize: -
sodium: 807.7 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Place potatoes in a bowl, drizzle 1 tablespoon oil on top, add garlic powder, and mix to coat. Lay out potatoes on a baking sheet.

  3. Bake in the preheated oven until tender, about 30 minutes.

  4. Heat the remaining oil in a skillet over medium-low heat. Add red bell pepper, onion, corn, jalapeno, salt, and black pepper, cook and stir until vegetables are slightly soft, about 10 minutes.

  5. Heat a griddle over medium heat. Cook tortillas, flipping halfway, until evenly warmed, 2 to 3 minutes. Divide tortillas among serving plates, fill with the baked potatoes and sauteed corn mixture. Top tacos with green onions and cilantro. Serve with lime wedges.

Recipe Yield

6 tacos

Recipe Note

Tacos were one of the first dishes for which I had to find a vegan alternative. Now, we make these potato tacos on a regular basis. Spice them up with some red pepper flakes or hot sauce. Add avocado if you want a flavor explosion.

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