Vegan Baked Tacos with Chipotle Ranch
These Vegan Baked Tacos with Chipotle Ranch are the perfect weeknight dinner. Loaded with seasoned potatoes and beans then topped with avocado salsa and chipotle ranch.
Ingredients
- 1 lb potatoes cut in small cubes
- 1 tbsp olive oil plus more for brushing the tacos
- 1 4-ounce can green chiles
- 2 tbsp taco seasoning
- 8-12 corn tortillas*
- 1 15-ounce can vegan refried beans
FOR THE AVOCADO SALSA
- 1 avocado cubed
- 1 cup corn
- 1/2 bell pepper diced
- 1 jalapeño diced
- 1/4 cup cilantro chopped
- 1 tbsp red wine vinegar
- salt & pepper to taste
FOR THE CHIPOTLE RANCH
- 1/2 cup vegan mayo
- 1 tbsp apple cider vinegar
- 3 cloves garlic
- 5 large basil leaves
- 1/2 bunch cilantro
- 1 chipotle pepper in adobo sauce from a can
- 1 tbsp adobo sauce from the can
- salt & pepper to taste
Instructions
- Add potatoes to a large pot. Fill with water, cover and bring to a boil. Once the water begins to boil, remove the lid and lower heat to a simmer. Cook for 10 minutes (or until potatoes are fork tender). Drain potatoes.
- Transfer the drained potatoes to a bowl and drizzle with olive oil. Use a fork to mash the potatoes - you still want some chunks, we aren't making mashed potatoes here.
- Add the green chiles and taco seasoning to the potatoes and stir to combine. Taste and add salt if needed.
- Preheat oven to 400 degrees and line a baking sheet with parchment paper. Transfer the beans to a bowl and add a splash of water if they are super thick to make them easier to spread. Heat your tortillas in the microwave until super pliable - I did mine for 15-30 seconds. You can also work in batches.
- Spread 1-2 tbsp of beans and 1-2 tbsp of potatoes on one half of each tortilla. Fold in half and place on the baking sheet. Spray or brush with olive oil to keep the tortillas from cracking. You want to work somewhat quickly so your tortillas don't dry out. If they crack a little, don't worry about it - they will still taste good.
- Place the tacos in the oven and cook for 5 minutes. Flip and cook for an additional 5-10 minutes, or until crispy.
- While the tacos are cooking, prepare the avocado salsa and chipotle ranch.
- For the avocado salsa, combine all of the ingredients in a bowl and stir to combine. Taste and adjust seasonings as needed.
- For the chipotle ranch add all of the ingredients to a food processor (or use an immersion blender like I did) and blend until combined. Taste and adjust salt, pepper and vinegar to taste. Thin with water if needed.
- To serve, top the baked tacos with the avocado salsa, chipotle ranch and cilantro.
Video
Notes
*The amount of tacos your are able to make will depend on the size of your tortillas and how full you stuff them.
**For leftovers, reheat in the oven at 350 degrees until warm.
Calories: 286kcal, Carbohydrates: 34g, Protein: 5g, Fat: 14g, Saturated Fat: 2g, Sodium: 784mg, Potassium: 434mg, Fiber: 7g, Sugar: 4g, Iron: 1mg
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