It’s taco time!
Not like the fast food chain, but you know what I mean.
These tacos are flavorful and fresh.
Not to mention satisfying and healthy.
(I might be sounding like a broken record, but I’m okay with that!)
I’ve had potato tacos before, but they have the potential to be boring and mehh.
Not these guys!
They’re savory, crunchy, and creamy, with a hint of sweet and a hit of heat.
Basically I loaded two soft whole grain tortillas up with tender roasted Yukon Gold potatoes and red bell pepper tossed in avocado oil, chili powder, freshly cracked black pepper, and salt, along with black beans, juicy sweet corn, nutty toasted pepitas, lightly mashed avocado, zesty lime juice, shredded crisp lettuce + a few generous dashes of hot sauce.
Now that’s some finger food fun.
P.S. I used Trader Joe’s 6-inch whole grain tortillas this time around, but you could certainly use regular flour, orrr corn tortillas for a gluten-free meal.
P.P.S. I went with chili powder to season my potatoes and peppers (keepin’ it simple) but you could certainly go with taco seasoning if you have some lying around, or want to whip up your own.
Vegan Roasted Potato Tacos
Ingredients
- 1 cup medium dice Yukon Gold potatoes
- 1/4 cup medium dice red bell pepper
- 1 teaspoon avocado oil (or extra virgin olive oil)
- 1/4 teaspoon chili powder
- Freshly cracked black pepper, to taste
- Pink sea salt, to taste
- 2 6-inch across tortillas (I used Trader Joe's whole grain, use corn for gluten-free option)
- 1/4 cup canned black beans, rinsed and patted dry
- 1/4 cup fresh or thawed frozen sweet corn kernels, patted dry
- 1/2 medium-small avocado, mashed
- 1 tablespoon toasted pepitas
- Fresh lime juice, to taste
- Shredded romaine hearts, for topping
- Fresh cilantro, for topping (optional)
- Hot sauce, to taste (optional)
Instructions
- Heat oven to 425. Line a large rimmed metal baking pan with parchment paper, then toss the potatoes and peppers in the oil until evenly coated.
- Toss the potatoes and peppers in chili powder, black pepper, and salt, then roast for 10 minutes. Flip, then roast another 10 minutes or until the potatoes are tender.
- When the potatoes are almost done, heat the tortillas in a skillet.
- Once the potatoes and peppers are tender, toss in the black beans and corn, then place the pan back in the oven for one minute, to warm the beans and corn.
- While the beans and corn are in the oven with the potatoes and peppers, spread the mashed avocado over the tortillas, seasoning with salt.
- Remove the potato mixture from the oven, then distribute between the two tortillas.
- Top with pepitas, lime juice, shredded lettuce, cilantro, and hot sauce, if you wish.