Step 1

Prepare a batch of refried black beans, or reheat them if you are using store bought.

Step 2

Bring a large pot of salted water to a boil, then add in the cubed potatoes. Cook for 15-20 minutes, or until very soft.

Step 3

Drain the water, then mix in plant milk, minced chipotle chiles, garlic, and salt. Mash until it reaches your desired consistency.

Step 4

Heat a cast-iron skillet over medium, then toast the chiles for 30-60 seconds per side, or until fragrant. Bring a pot of water to a boil, then turn the heat off and add the chiles to the water. Cover and let sit for 12-15 minutes to soften.

Step 5

In the meantime, heat 1 tablespoon of oil in a skillet over medium. Sauté the onion, for 3 minutes, or until translucent. Add in the garlic and cook for another 1-2 minutes.

Step 6

Transfer the garlic and onions to a blender with the chiles, remaining oil, and a pinch of salt. Mix the salsa on high until no chunks remain, then strain it back into a pot and simmer over medium.

Step 7

Line a basket or large stockpot with a towel, then a grocery or garbage bag, followed by a few sheets of butcher paper. Note: if you are using a basket, line it first with aluminum foil to insulate it better.

Step 8

Heat each tortilla briefly on a dry skillet or comal, then keep them in a towel or tortilla warmer. Add a small scoop of beans or potatoes to each tortilla, fold them in half, and place them inside the prepared basket.

Step 9

Once you have a full layer of tacos, top them with a handful of sliced onions and a drizzle of hot chile oil. Add another layer of butcher paper on top and continue this process until all the tortillas and fillings are used up.

Step 10

When it's full, close the bag and cover the basket or pot with another towel. Leave them to steam for 60 minutes before serving. Serve the tacos with steamed onions, salsa verde, crema, avocado, cilantro, etc. Happy eating!