Description
Delicious loaded vegetarian tacos featuring crispy potatoes, warm refried beans, fresh veggies, and creamy avocado.
Ingredients
- 1.5–2 lbs potatoes (Russet or Yukon Gold), diced ½-inch pieces
- 1 can (about 15 oz) or 2 cups homemade refried beans
- 8–12 taco shells (hard or soft)
- 1–1½ cups shredded cheese (optional; cheddar or Monterey Jack)
- Fresh lettuce, shredded (romaine or iceberg)
- 1–2 medium diced tomatoes
- 1–2 avocados, sliced or mashed
- Sour cream (optional) to taste
- Salsa to taste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½–1 tsp garlic powder
- Salt and pepper to taste
- Olive oil or neutral oil for cooking
Instructions
- Preheat the oven to 425°F (220°C) if roasting potatoes. Toss diced potatoes with 1–2 tbsp oil, cumin, paprika, garlic powder, salt, and pepper. Spread in a single layer on a rimmed baking sheet.
- Roast potatoes for 25–35 minutes, flipping once, until golden and crisp. Alternatively, pan-fry potatoes over medium-high heat for 10–15 minutes.
- While the potatoes cook, warm the refried beans in a small saucepan over low heat, adding a splash of water or broth if needed.
- Prepare the taco shells as per package instructions. Assemble by spreading beans on each shell, add crispy potatoes, then cheese, lettuce, tomatoes, and avocado. Top with sour cream and salsa. Serve immediately.
Notes
For vegan options, omit cheese and sour cream; use plant-based alternatives. Store components separately for freshness.