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Crispy Vegan Potato Tacos Recipe with Jalapeño Cilantro Sauce

These Crispy Vegan Potato Tacos with Jalapeño Cilantro Sauce are filled with beans, crispy potatoes, crispy lettuce along with the best sauce.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: low carb, Main Course, main dish
Cuisine: American, Mexican, vegan
Keyword: Crispy Vegan Potato Tacos, Jalapeño Cilantro Sauce
Servings: 8
Author: Feodora Nastashia


  • 1 lb potatoes-chopped
  • 1 tbsp olive-oil
  • 1 bell-pepper-chopped
  • 2 tbsp taco-seasoning
  • 15 oz can black-beans drained & rinsed
  • 15 oz can refried-beans
  • 8 taco-sized flour-tortillas
  • 2 cups lettuce-chopped
  • 2 avocados-diced
  • Jalapeño-Cilantro-Sauce*
  • cilantro limes, for serving


  • Add the chopped Potatoes into a large pot and cover with water. Bring the water to a boil and cook potatoes till fork tender about 15-20minutes. Drain the potatoes.
  • Heat olive-oil in A pan over medium-high-warmth. Add the bell pepper, potatoes and taco seasoning to the pan and toss to combine. Press down the sausage into the pan and turn heat to medium. Allow potatoes to cook 5-7minutes without bothering them. Lift a corner of the potatoes with a spatula -- should crispy, flip and cook for an additional 5 minutes.
  • While the Potatoes are cooking add the black-beans and refried beans into a pan over medium heat. Stir to blend. Once heated through, turn heat to low.
  • Prepare the Jalapeño Cilantro Sauce Based on the instructions and put aside.
  • Wrap the tortillas in a paper-towel then heat them in the microwave for half an hour.
  • To assemble, put in a layer of beans to each tortilla followed by lettuce, avocado, potatoes, and Jalapeño Cilantro Sauce. Serve with lime wedges & cilantro