quick vegan tacos de papas recipe (?)

vegan tacos.jpg

Last week, I made delicious vegan tacos de papas, or potato tacos, with my lovely friend Darsh!

The question mark in the title of the post is there because this isn’t really much of a recipe, since we eye-balled pretty much everything, but hopefully this gives you some easy lunch or dinner inspiration! I guesstimated how much we used in each recipe.

You’ll need:


Potatoes (a type that’s good for baking – we used fingerlings, but you can also use russets, Yukon Gold or red-skinned)

Black beans

Spices – chili powder, cumin, paprika, garlic powder, etc.





Olive Oil

Corn (we used fresh, but frozen works well)

Sliced cabbage slaw – we bought a bag of pre-sliced cabbage!


Red chili flakes

Cilantro (optional)

vegan tacos 2.jpg

For the potatoes:

Wash and slice potatoes into halves or chunks. Season with olive oil, salt, pepper, and spices. Toss and spread out evenly onto a sheet pan lined with foil, and bake at 400 degrees for 20-25 minutes, rotating the pan every 10 minutes or so, or until each piece is cooked through.

For the black beans:

Combine one rinsed and drained can of black beans with a minced clove of garlic, 1/4 of an onion, salt & pepper, and spices. Add 1/4 cup of water and cook on medium-low heat for 10-15 minutes, stirring constantly, until the bean mixture gets thicker and the onion cooks down.

For the guac:

Smash 1 avocado with a bit of chopped onion, minced garlic, salt and pepper. Stir in some diced tomato if you please!

For the corn:

Slice kernels off of corn cobs and saute in a pan with some olive oil, salt, pepper and spices for about 7 minutes or until the kernels are tender and cooked through.

For the slaw:

Toss sliced cabbage with just a drizzle of vinegar (we used rice wine vinegar but any vinegar like apple cider or plain works!) and some chili flakes, and let sit for a few minutes.

For the chimichurri-style sauce:

In a blender, food processor or mortar & pestle, blend some cilantro leaves with a bit of onion, garlic, olive oil and salt. More traditional recipes usually use parsley, but we just used cilantro! Toss potatoes in mixture.

To assemble:

(Optional) Toast the tortillas on a pan or over direct fire on a gas-stove at medium heat.

Layer tacos with potatoes, black bean mixture, guac, corn and toppings such as fresh tomato, onion and cilantro!

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