Tacos Tacos Tacos. One of the easiest things to make. If you’ve got tortillas and filling you’re in taco-making heaven. And with just a few more ingredients you’ll have these Black Bean & Potato Tacos with Chipotle Cream
Whenever my non-vegan friends suggest to go somewhere for dinner I always suggest Mexican food. It is so easy to find vegan things like tacos, fajitas, or sometimes even burritos.
But my go-to order? Fajitas all the way. I’m a girl who loves volume so getting that big steaming dish of stir fried veggies with piles of guac and salsa. That’s my personal food heaven.
Mexican food is just so versatile and easy to customize. So don’t be surprised if theres a lot on this here blog.
What’s So Great About These Black Bean & Potato Tacos with Chipotle Cream
So going into this recipe I knew I wanted all the fix ins. So I loaded them up with it all. It starts with taco-spiced black beans sautéed with onion and garlic.
Then we take it a step further with crispy potatoes spiced with cumin, paprika, and chili powder.
I could’ve stopped there and topped them with guac and salsa but that wouldn’t be in my character. So I added a chipotle and cashew cream that is super easy to blend together.
This recipe is so easy and delicious so you’re welcome in advance.
Black Bean & Potato Tacos with Chipotle Cream
chipotle cashew cream
- 4-5 chipotle peppers in adobo sauce
- 1 c cashews, soaked overnight and drained
- 1/2 c water or unsweetened nondairy milk
- juice of one lime
- 4 gold potatoes, peeled and cubed
- 1/2 t garlic powder, paprika, chili powder, cumin
- 1 T baking soda
- 2 T avocado oil
- 2 cans of black beans
- yellow onion, chopped
- 1/2 t minced garlic or one clove
- 1/2 t paprika, chili powder, cumin, and salt
- avocado oil
- Start by making the cashew cream so the flavors can meld. Combine the soaked and rinsed cashews with the remaining of the cashew cream ingredients in a food processor. Blend until creamy adding more liquid if you need.
- In a large pot fill enough water to boil the potatoes in and add baking soda. Bring to a boil and place potatoes in for about 8 minutes. You want them to be fork tender but not too tender.
- Drain the potatoes and place into a bowl. Stir them with a wooden spoon for about a minute until the potatoes form a coating on each other. This makes the potatoes crispy when you go to roast them.
- Toss the potatoes with the 2 T of avocado oil and the spice mixture. Do not salt them until the end. Place the potatoes on a baking sheet and bake in a 400 F oven until crispy. About 20 minutes with a toss in between.
- For the beans, warm enough oil to coat the pan and sauté the onions until lightly browned. Add the spice mixture and sauce about a minute more. Add the garlic and beans and warm for about five minutes.
- Now you’re ready to build your tacos. Start with a base of beans, then potatoes, then drizzle the chipotle cream and you’re good to go. Enjoy!