Crispy Potato and Refried Bean Tacos with Spicy Ranch Dip
An easy and delicious recipe that can be enjoyed as an appetizer or a meal! Mini tortillas are filled with refried beans and mashed potatoes, then pan fried until crispy. Paired with a spicy ranch dip for maximum flavor.
Ingredients
Mashed Potatoes
- 10 small baby Dutch yellow potatoes (about 10.5oz/300g)
- 3 tablespoons nondairy milk unsweetened and unflavored (45ml)
- 1 tablespoon vegan butter (11g)
- ¼ teaspoon salt or to taste
Refried Beans
- 1 cup refried beans (250g)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- Pinch salt optional
Spicy Ranch Dip
- ½ cup vegan yogurt (85g)
- 1 tablespoon nondairy milk, unsweetened and unflavored (15ml)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon parsley flakes
- ½ teaspoon chili powder
- Pinch black pepper
- ⅛ teaspoon salt
- 1 teaspoon hot sauce or to taste
Other
- 8 mini street taco style tortillas
- 2 tablespoons canola or vegetable oil
- 1 lime sliced for garnish
Instructions
- In a medium sized pot boil the potatoes for 30 minutes or until fork tender. If using a different potato (like a russet you should peel it) but if using one with thinner skin you can leave it on.
- While it boils prepare the refried beans by mixing all ingredients together in a bowl. If the beans are hard you can microwave them for 30 seconds.
- Then prepare the spicy ranch dip by mixing all ingredients in a bowl. Adjust any flavors to your preferences, place in the refrigerator until ready to use.
- Once the potatoes are done mash the potatoes along with the vegan butter, salt, and nondairy milk until smooth.
- Microwave the tortillas for 30 to 45 seconds so they do not crack when you fold them.
- Spread about 1 ½ tablespoons of the beans on one half of the tortilla and about 2 tablespoons of mashed potatoes on the other half of the tortilla. Spread the beans and potatoes into an even layer. Then fold it over. Repeat until all are made.
- In a medium size pan heat up 1 tablespoon of oil over medium heat for about a minute. Then add in 4 of the tacos. Pan fry for about 2 minutes or until golden. Then flip and pan fry for about 1 minute or until golden. Repeat with the remaining tablespoon of oil and 4 tacos. You may need to adjust heat as the pan will get hotter to avoid burning.
- To serve place on a dish with cut up lime, drizzle with more hot sauce, and the ranch dip.
Video
Notes
- You can use any potatoes you like, I just love yellow or gold potatoes.
- I suggest using a potato masher as it is really helpful and inexpensive.
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