This spicy potato taco plate is a vegan dinner that is sure to please!
Perfectly roasted potatoes are topped with black beans, salsa, fresh lime, and avocado for the perfect bite.
Mexican food is a favorite in our house, and we usually make it at least once a week.
As a mostly vegetarian/vegan eater, it is one of the easiest and most flavorful dinners to make! I make it different every time and it is delicious!
This meal was spicier than I usually make, but I loved it! The red onion and peppers add a nice spiciness to the dish, without being too overwhelming.
Potatoes are one of my favorite foods to eat.
Sweet potatoes are also a fun change from just using russet potatoes, I like the mixture of both!
Roasting potatoes will always be my favorite way to eat them, as the texture is just so much better, and you get those yummy crispy edges.
Perfect toppings for your spicy potato taco plate
Lime juice is the perfect acidic topping to this dish to complement the heat.
I add lime juice to pretty much every mexican dish I make.
That extra pop of flavor just makes all of the flavors pop!
The salsa and lime really balance out the spiciness of the dish. The avocado was a perfect topping as well!
This whole meal was probably less than $15 and feeds 4-5 people! Added bonus: it’s vegan and good for you too!
More Mexican Recipes you might like
- Best Vegetarian Enchiladas
- Portobello Fajitas
- Vegan Quesadillas
- Mexican Quinoa Enchilada Bake
- Vegetarian Mexican Rice Casserole
- Fresh Corn Salsa
Vegan Potato Taco Plate recipe:
- 2 large sweet potatoes, peeled and diced
- 2 large russet potatoes, diced
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- 3 tablespoons garlic powder
- 2/3 cup extra virgin olive oil
- 1 cup diced red onion (use yellow onion for less of a spicy flavor)
- 5 large cloves of garlic, minced or finely diced
- 3 Hungarian wax peppers, diced (use bell peppers for less of a spicy flavor)
- 2 (15 oz) cans black beans, drained and rinsed
- 2.5 teaspoons cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon chili powder
- green onions
- raw red onion
- Lime juice
- tortilla chips
- Dice potatoes. I microwaved mine for 6 minutes once diced so that they would cook quicker. You can also roast them without microwaving
- Combine first 6 ingredients (sweet potatoes, russet potatoes, sea salt, pepper, garlic powder, and olive oil) in a glass baking dish (I had to use two) and mix well.
- Roast at 450 degrees for 30-45 minutes, checking and stirring, until crispy
- Combine diced red onion, garlic, peppers, a splash of olive oil and a sprinkle of salt pepper in a skillet and sautee for about 5-7 minutes until well cooked.
- Add black beans, cumin, smoked paprika, chili powder, and salt and pepper to taste. Sample and adjust seasonings if necessary
- Layer potatoes, followed by bean mixture. Top with optional red onion, cilantro, and green onions. Squeeze lime juice on top and add salsa. Top with avocado if desired.
- Serve with tortilla chips!
Amount Per Serving: Calories: 764Total Fat: 43gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 0mgSodium: 681mgCarbohydrates: 88gFiber: 17gSugar: 16gProtein: 14g