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These crispy potato and refried bean tacos are easy to make, flavorful and perfect for an appetizer or a meal. paired with a delicious and easy to make vegan spicy ranch dip, I promise these will be a new favorite in your house.
This recipe was inspired by one I saw from my friend Ashley of Eat Figs Not Pigs. She made these crispy potato tacos and I saw them and knew I instantly needed them. I mean what is better than mashed potatoes in a crispy shell. I wanted to keep these little so I decided to use mini street taco style tortillas, which were the perfect size. You will make 8 tacos from this. Since they are mini I think this would make 4 servings as an appetizer/snack or 2 servings as a meal. The beans and potatoes definitely make this hearty even though they are smaller.
I am not sure why it took me so long to make crispy tacos but I am so glad I finally did. I didn’t need to use too much oil for this 1 tablespoon per 4 tacos. However, I think if you wanted to air fry or bake these you definitely could. I am going to highly recommend doing the quick pan fry though because it is easier and they had that perfect golden color and crispiness to them.
All About the Sauce
When I was thinking a dipping sauce for this I wasn’t sure if I should make an avocado creamy dip or even a queso. But ultimately I went with the spicy ranch dip. I thought it would compliment the crispy potato and refried bean tacos well and it is so easy to make, no blender required. Just mix nondairy yogurt with some spices and hot sauce, like Cholula and easy peasy done! My favorite yogurt is the one from Kite Hill but you can use anything you like just as long as it is plain and unflavored.
Beans, Beans They’re Good for Your Heart
I love beans. They are a great source of plant based protein and nutrients. I even more-so love refried beans. They are delicious, great to use in tacos, burrito bowls, dips, anywhere you like. When buying refried beans you do just want to check the label to make sure they are vegan friendly. Most of the time they will put vegetarian on there, but not always. So just check the label to make sure there is no lard. They usually have black refried beans and pinto refried beans both are great. I used pinto refried beans in this recipe but you can use the black refried beans too it will be just as delicious.
FAQ’s
- Can these be made gluten free? Yes, just use corn tortillas instead.
- Are these soy free? Yes, these are soy free.
- Are these nut free? The tacos are nut free but the dipping sauce may not be depending on what yogurt you use.
- Do I have to pan fry? I didn’t try but you should be able to bake or air fry these to get the same effect.
- How can I make this a meal? Pair these tacos with some rice, corn, veggies or salad.
- Can I use leftover mashed potatoes? Of course, that will also speed up the process of making these.
- I don’t like spicy, what should I do? You can make the dip but leave out the hot sauce and chili power.
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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.
5 from 2 votes
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Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Appetizer, Main Course, Snack
Cuisine Mexican Inspired
Servings 4 servings
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.
Keyword crispy potato and refried bean tacos, crispy tacos, spicy ranch dip
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