Loaded Vegetarian Tacos
These Loaded Vegetarian Tacos feature crispy roasted potatoes and creamy refried beans, topped with fresh veggies for a satisfying meal that's budget-friendly and easily customizable.
Ingredients
Base Ingredients
- 1.5-2 lbs potatoes (Russet or Yukon Gold), diced into ½-inch pieces Yukon Golds are creamier; Russets crisp up more.
- 1 can refried beans (about 15 oz) Or 2 cups homemade refried beans.
- 8-12 pieces taco shells (hard shells or soft tortillas) Choose based on preference.
Optional Toppings
- 1-1.5 cups shredded cheese Cheddar or Monterey Jack.
- 1-2 pieces medium tomatoes, diced
- 1-2 pieces avocados, sliced or mashed Add lime to slow browning.
- to taste sour cream Optional.
- to taste salsa Optional.
Seasonings
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½-1 tsp garlic powder
- to taste salt and pepper
- 1-2 tbsp olive oil or neutral oil For cooking.
Instructions
Preparation
- Preheat the oven to 425°F (220°C) and line a baking sheet with foil or parchment for easier cleanup.
- Toss the diced potatoes with 1-2 tablespoons oil, cumin, smoked paprika, garlic powder, ¾ tsp salt, and a few grinds of black pepper until evenly coated. Spread in a single layer on the baking sheet.
- Roast for 25-35 minutes, turning once halfway through, until the edges are golden and crisp. Alternatively, pan-fry the potatoes in a skillet over medium-high heat for 10-15 minutes, stirring occasionally.
- While the potatoes cook, warm the refried beans in a small saucepan over low heat, stirring frequently and adding a tablespoon of water if too thick.
- Prepare taco shells as per package instructions.
Assembly
- Assemble each taco by spreading warm refried beans onto the shell, topping with crispy potatoes, cheese if using, and finishing with shredded lettuce, diced tomatoes, and avocado. Add sour cream and salsa to taste.
Notes
These tacos are customizable for any dietary preference. Store leftovers separately to maintain texture.