Crispy Potato and Refried Bean Tacos with Spicy Ranch Dip Recipe
These crispy potato and bean tacos are a delicious, budget-friendly meal with a perfect balance of creamy and crunchy textures. The filling combines mashed potatoes and seasoned refried beans, while a quick pan-fry gives the tortillas a golden crisp. A spicy ranch dip adds a zesty kick, making every bite irresistible. Serve with fresh lime wedges and extra hot sauce for an extra burst of flavor!
Ingredients
Mashed Potatoes
- 10 small baby Dutch yellow potatoes 10.5oz / 300g
- 3 tbsp unsweetened unflavored nondairy milk (45ml)
- 1 tbsp vegan butter 11g
- ¼ tsp salt or to taste
Refried Beans
- 1 cup refried beans 250g
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- Pinch of salt optional
Spicy Ranch Dip
- ½ cup vegan yogurt 85g
- 1 tbsp unsweetened unflavored nondairy milk (15ml)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp parsley flakes
- ½ tsp chili powder
- Pinch of black pepper
- ⅛ tsp salt
- 1 tsp hot sauce or to taste
Other
- 8 mini street taco-style tortillas
- 2 tbsp canola or vegetable oil
- 1 lime sliced for garnish
Instructions
- Boil the Potatoes: In a medium pot, boil the potatoes for about 30 minutes or until fork-tender. If using russet potatoes, peel them first; for thinner-skinned varieties, peeling is optional.
- Prepare the Beans: In a bowl, mix the refried beans with garlic powder, onion powder, chili powder, and salt. If the beans are too thick, microwave for 30 seconds to soften.
- Make the Spicy Ranch Dip: Combine all dip ingredients in a bowl, adjusting flavors as needed. Refrigerate until ready to serve.
- Mash the Potatoes: Once cooked, mash the potatoes with vegan butter, salt, and nondairy milk until smooth and creamy.
- Warm the Tortillas: Microwave the tortillas for 30–45 seconds to prevent cracking when folding.
- Assemble the Tacos: Spread 1½ tablespoons of beans on one half of a tortilla and 2 tablespoons of mashed potatoes on the other half. Smooth into an even layer, then fold over. Repeat for all tortillas.
- Pan-Fry the Tacos: Heat 1 tablespoon of oil in a medium pan over medium heat. Add 4 tacos and pan-fry for about 2 minutes until golden, then flip and cook for another minute. Repeat with the remaining oil and tacos, adjusting heat as needed to prevent burning.
- Serve & Enjoy: Arrange the tacos on a plate, garnish with lime wedges, drizzle with hot sauce, and serve with the chilled spicy ranch dip
Notes
- You can use any type of potatoes, but I personally love yellow or gold varieties.
- A potato masher is a simple, affordable tool that makes mashing much easier!