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Vegan Potato Tacos

Theepisode does not provide exact quantities. The measurements belowhave been carefully calibrated to reproduce Gabrielle’stacos while keeping the recipe practical, flavorful andbudget-conscious.
Servings: 16 Street Tacos
Author: Gabrielle Reyes

Ingredients

For the roasted potatoes

  • 1½ pounds russet or Yukon Gold potatoes cut into ½-inch cubes
  • 1½ tablespoons avocado oil or another neutral oil
  • 1½ teaspoons poultry seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the seasoned black beans

  • 3 cups cooked black beans
  • About two 15-ounce cans drained and rinsed, or 1 cup dried beans cooked until tender
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ¼ cup chopped fresh cilantro
  • ¼ cup water
  • Pinch of cayenne pepper optional

For the homemade hummus

  • 1½ cups cooked chickpeas drained
  • 1½ tablespoons avocado oil
  • 1 teaspoon poultry seasoning See Notes
  • ½ teaspoon salt
  • 1 tablespoon lime or lemon juice optional but recommended
  • ¼ –⅓ cup water as needed

For assembling

  • 16 small corn tortillas
  • 1 tablespoon avocado oil divided
  • 2 medium tomatoes finely diced
  • 1 jalapeño thinly sliced
  • ½ cup chopped fresh cilantro
  • Lime wedges optional

Instructions

Roast the potatoes

  • Preheat the oven to 425°F.
  • Place the diced potatoes on a large baking sheet. Add the oil, poultry seasoning, garlic powder, salt and black pepper.
  • Toss until every piece is evenly coated, then spread the potatoes into a single layer.
  • Roast for 25–35 minutes, turning after approximately 18 minutes, until tender inside and crisp and golden around the edges.
  • Do not crowd the baking sheet. Space around the potatoes allows them to roast rather than steam.

Prepare the beans

  • Place the cooked black beans, cumin, chili powder, salt, cilantro, optional cayenne and water in a saucepan.
  • Cook over medium heat for 6–8 minutes, stirring occasionally, until the beans are hot and flavorful and most of the water has evaporated.
  • Lightly mash a small portion of the beans with the back of a spoon. This creates a creamier texture while leaving most of the beans whole.

Make the hummus

  • Add the chickpeas, avocado oil, poultry seasoning, salt and optional citrus juice to a blender or food processor.
  • Blend while gradually adding the water. Continue until smooth and creamy.
  • The hummus should be soft enough to spoon or drizzle onto the tacos but not watery.
  • Taste and adjust the salt or seasoning as needed.

Toast the tortillas

  • Heat a large skillet or griddle over medium-high heat.
  • Brush the surface with a very small amount of avocado oil. Add several tortillas in a single layer and cook for approximately 30–45 seconds per side.
  • The tortillas should be warm, flexible and lightly charred in places.
  • Repeat with the remaining tortillas, adding only a small amount of oil as needed.

Assemble the tacos

  • Fill each toasted tortilla with:
  • A spoonful of roasted potatoes
  • A spoonful of seasoned black beans
  • Diced tomato
  • Homemade hummus
  • Sliced jalapeño
  • Fresh cilantro
  • Serve immediately, with lime wedges if desired.

Notes

Poultry seasoning is generally a plant-based blend of herbs such as sage, thyme, rosemary and marjoram. Check the label to confirm.