YIELDS
6-8 tacos
PREP TIME
COOK TIME
TOTAL TIME
- 6 red potatoes
- 1 red bell pepper
- 15 oz can vegan refried beans
- 15 oz can black beans
- 1 bag lettuce
- 1 avocado
- 1 pack taco seasoning
- 1 pack tortillas
- 2 tbsp olive oil
- 1 jar vegan mayo
- 1 tbsp sriracha
- 2 tsp chilli powder
- 1 tbsp garlic powder
- Six red potatoes
- One red bell pepper
- 15 oz can vegan refried beans
- 15 oz can black beans
- One bag lettuce
- One avocado
- One pack taco seasoning
- One pack tortillas
- Two tbsp olive oil
- One jar vegan mayo
- One tbsp sriracha
- Two tsp chilli powder
- One tbsp garlic powder
Directions
1. Start by boiling your potatoes for 15-20 minutes. this will help them cook faster when you through them on a skillet
2. Once the potatoes are almost ready, grab a medium skillet and turn on medium heat.
3. Chop red bell pepper and add to skillet with olive oil.
4. Now you can chop your potatoes and throw them in the skillet as well with the taco seasoning.
5. Mix this all together and then let the potatoes cook for 5-7 minutes before you flip. This will allow them time to get crispy!
6. While this is cooking, you can drain your black beans and throw them in a pot with the refried beans. Heat the pot on low and let the beans warm up.
7. One the potatoes are done and beans are heated you are ready for the mayo!
8. Mix the sriracha, chili and garlic powder with the vegan mayo in a bowl.
9. Now you are ready for assembly! Microwave the tortilla on a plate for 30 seconds.
10. Add the beans, potato mixture, spicy mayo and lettuce to the tortilla. Chop of some avocado to sprinkle on top and you are finished!
