Crispy Potato, Corn, and Pinto Bean Tacos
These tacos came to be because I bought a five pound bag of gold potatoes so I could work on another recipe I have coming soon. I had corn tortillas and decided to make some spicy, crispy batch of potatoes and tossed in a couple of items from the pantry. Topped them with veggies and Trader Joe’s garlic spread dip and some vegan cheese and you have yourself a batch of filling and tasty tacos. Taco Tuesday’s are popping when you make these easy and nutrient dense goodies.
I am not kidding when I say that I use 505 Southwestern’s Hatch green chile in almost all my meals, so there is a jar on deck in the fridge daily. Hatch chile is my favorite chile because the flavor level is just as high as the heat, which I love. Lots of peppers are just really hot without a solid flavor profile to back it up. Not Hatch chile, especially when it’s 505’s. If you were to buy any of their products on their website, you can use my PLANTBASEDLIVIN code at checkout for 10% off.
These tacos are great for an easy lunch break, midweek dinner, or for having guests over. Feel free to switch up the bean type and veggies depending on what you have, the potatoes are worth making sure you always use these. They can be air fried if you don’t want to pan cook them in vegan ghee (or olive oil) but lightly coating them instead and tossing in all the spices. Instructions for both cooking methods can be found below. To be honest, I cooked them both ways for this recipe and I found the air fryer version to be easier to cook and crispier. I won’t pan cook them from now on, but I will still have both versions listed for you below.
What are your favorite tacos to make? Will you make these? If you do, would you make changes to the ingredients? What would you add to your tacos? Let me know in the comments below.
Thanks for reading,
Jessica
Crispy Potato, Corn, and Pinto Bean Tacos
Ingredients
- 2-2 ½ Cups gold potato, diced
- 1 Can organic pinto beans
- 1 Can corn (sub fresh or frozen if you have it)
- 8 Corn tortillas (Double this number if you are using thin tortillas that will fall apart for each taco.)
- 1 Cup kumato tomato, diced
- 2 Avocados, diced
- 1 Cup red onion, diced
- 1 Container Trader Joe’s Garlic Spread Dip
- ½ Cup shredded vegan cheddar cheese
- Garnish with a splash of Cholula or salsa (I used Cholula and Trader Joe’s Bloody Mary salsa)
- ½ -1 TSP Garlic powder
- ¼ TSP Chili powder
- ¼ TSP Smoked Paprika
- A few cracks of the TJ’s South African Smoke Seasoning grinder (limited throughout the year, so you can leave out if you don’t have)
- ¼ TSP TJ’s Mushroom Umami seasoning
- ¼ TSP TJ’s 21 Seasoning Salute
- ¼ TSP TJ’s Ajika seasoning
- Salt and Pepper to taste
- ½ -1 TBSP Olive oil or TJ’s vegan ghee (Use more to pan sauté and less to air fry. I used avocado oil spray for the air fried potatoes, and it worked great.)
- 2-3 TBSP 505 Southwestern Hatch green chile
- 1-2 TSP Garlic powder
- ½ -1 TSP Chili powder
- ½ TSP Smoked paprika
- Salt and Pepper to taste
Instructions
- Start by washing and patting dry the potatoes. Dice them up into 1-1 ½ inch cubes.
- If air frying, toss potatoes in a large bowl. Drizzle ½ TBSP oil or ghee on potatoes and toss to coat them fully. If you have an oil spray, you can use that. Add the spices and toss again to coat.
- Air fry for 10-12 minutes at 380 degrees Fahrenheit, shaking basket a couple of times.
- If pan sautéing them, add 1 TBSP oil/ghee to a saucepan and bring to medium heat.
- Add diced potatoes to the pan and all the spices. Toss well to coat and let the potatoes cook for a couple minutes before stirring. You want to give the potatoes enough time to crisp up on each side. Cover with a lid, stirring occasionally letting them get crispy on the outside and soft on the inside. About 10-15 minutes.
- While the potatoes are cooking, add the corn and beans with all the spices to a small pot. Cook on low/medium heat for ten minutes, or until hot.
- Dice up all the garnish veggies and set aside with garlic spread and cheese.
- When everything is almost done, I like to heat up the corn tortillas on a flattop. You can always cook them in oil and flip halfway, but I like to go oil free on these. I love this brand and just like the taste of the tortillas without the added oil.
- Top heated tortillas with corn and beans, potatoes, garlic dip, cheese, salsa, and diced veggies. Serve immediately after being assembled.
- The corn and beans are fine to be kept in a sealed container in the fridge for up a week. I recommend making the potatoes from scratch when making leftovers because they don’t reheat well. It’s worth the time it takes to make them fresh. If you have to, pop them in the air fryer for 4-5 minutes at 375 to reheat/crisp again. I also prep all the garnish fresh while the potatoes are cooking.
Notes:
- Cook time is if you are pan cooking the potatoes. The air fryer takes less time.
- Use the code PLANTBASEDLIVIN at the 505 Southwestern hatch chile link in the ingredients above for 10% off your purchase.
