While many people are used to the traditional ground-beef filling for taco recipes, a lot of people have never considered delicious alternatives (like those that involve roasted potatoes).
In all honesty, this is probably one of the best vegan taco recipes out there. It’s loaded with a variety of different flavors and textures to please just about any palette.
I got the idea for the recipe from Ellen Fisher’s video (linked below), but switched it up a bit and put my own spin on it.
What I love about this recipe is that it is wholesome and doesn’t come with all the additives and GMO ingredients that most grocery-store tacos come with. That’s why I source an organic, GMO-free brand of soft corn tortillas in the recipe below, and make my “refried beans” from scratch.
The potato “meat” acts as the base of the taco recipe, followed by a deliciously creamy guacamole made with fresh cilantro and cumin (my secret ingredient for a delicious guacamole). Fresh salsa is another winner of flavors for this recipe, followed by homemade black beans flavored with aromatic spices.
The sour cream I make is based off a homemade coconut yogurt recipe I make, along with added lemon juice and sea salt. Just about any plant-based sour cream will do here, though. And if you’re not a fan of kimchi, you don’t need to add it! I purchase my kimchi when I can’t make it, and really love the brand Wildbrine (all their ferments are raw!).
There’s not much more to say about this vegan taco recipe other than the fact that you seriously need to give it a try! I can guarantee you’ll love it!
The Best Vegan Taco Recipe
Ingredients:
– 1 package organic, non-GMO corn tortillas (I like this brand)
Potato “Meat”:
– 4-5 potatoes, cubed
– 1 red bell pepper, finely chopped
– 1/2 medium onion, finely chopped
– 4 cloves garlic, crushed
– 1 teaspoon chili powder
– sea salt & black pepper to taste
Guacamole:
– 2 ripe avoados, mashed
– juice of 1 lime
– 1/4 cup finely chopped cilantro
– 1/4 teaspoon cumin powder
– salt and pepper to taste
Salsa:
– 3 medium tomatoes, diced
– 1/4 cup red onion, finely chopped
– 1/4 cup cilantro, finely chopped
– juice of 1 lime
– 1 garlic clove, crushed
– sea salt & black pepper to taste
Beans:
– 1 can black beans
– spices of choice: I used cumin, paprika, oregano and a little bit of sea salt
Optional:
– coconut sour cream
– kimchi
Directions:
1. Put bell pepper, onion and garlic into a pan and sauté until golden (I generally do this without oil and just use water, but you can use oil if you need). Next, add the potatoes, and cook while adding water throughout the cooking process (so nothing burns). Cook until the potatoes are tender (about 10-15 minutes). Add chili powder, salt pepper and black pepper to taste, combine, and then set aside in a bowl or on a plate.
2. For the guacamole, scoop out the avocado flesh, and mix together with lime juice, cilantro, cumin, salt and black pepper. Set aside.
3. For the salsa, combine all ingredients into a bowl and stir until well combined. Set aside.
4. For the beans, add the whole can to a pot, and the spices. Mash the beans with a masher, and let come to a low simmer. Once heated through, pour into a bowl and set aside.
5. Layer the potato mixture, guacamole, salsa, beans, and optional coconut sour cream and kimchi to your corn tortilla. You can also add some lettuce of choice if you feel the need – Enjoy!
**For the coconut sour cream, I just use homemade coconut yogurt, and combine it with a little bit of lemon juice and salt. But any plant-based sour cream would work here!
This recipe is adapted from the original recipe by Ellen Fisher – check out her video below!
