Crispy Vegan Potato Tacos with Jalapeño Cilantro Sauce

Step 1

Add the chopped potatoes to a large pot and cover with water. Bring the water to a boil and cook potatoes until fork tender (approximately 15-20 minutes). Drain the potatoes.

Step 2

Heat olive oil in a pan over medium-high heat. Add the bell pepper, potatoes and taco seasoning to the pan and toss to combine. Press the potatoes down into the pan and turn heat to medium.** Allow potatoes to cook for 5-7 minutes without touching them. Lift a corner of the potatoes with a spatula - if crispy, flip and cook for an additional 5 minutes.

Step 3

While the potatoes are cooking add the black beans and refried beans to a pan over medium heat. Stir to combine. Once heated through, turn heat to low.

Step 4

Prepare the Jalapeño Cilantro Sauce according to the instructions and set aside.

Step 5

Wrap the tortillas in a paper towel and heat them in the microwave for 30 seconds.

Step 6

To assemble, add a layer of beans to each tortilla followed by potatoes, lettuce, avocado and Jalapeño Cilantro Sauce. Serve with cilantro and lime wedges.