Makes 12 small tacos (serves 3 or 4) Total time: about 30 minutes
Photo by Anna Sergeeva
These easy vegan potato tacos are from my new cookbook, The 29-Minute Vegan. I’ve loved potatoes in tacos ever since my first taqueria experience in San Francisco in the 90s. These aren’t tacos de papa, but they come from the same potato-and-tortilla place in my heart. Every ingredient is easy to find at any regular grocery store, no specialty shopping required.
Five main ingredients, simple spices, and good staples doing good work. Sometimes the simplest combinations really are the best ones.
Tender, spicy potatoes. Charred corn with garlic. Smoky, cumin-scented black beans. Creamy guacamole. Pile it all into warm corn tortillas, a few to a plate. Drizzle with hot sauce, a squeeze of lime, and maybe a dollop of vegan sour cream if you want even more creamy texture. Dinner is served!
About My New Cookbook
These vegan potato tacos live in the Taco Tuesday chapter of The 29-Minute Vegan, and don’t tell the others but it might be my favorite chapter. The cookbook is organized by day of the week and of course we’re having tacos on Tuesday. No explanation needed.
The chapter pulls in flavors from everywhere: curry, kimchi, mole, mango salsa, coconut queso. Tacos with tempeh, tacos with cauliflower, tacos with artichokes. Plus a few taco-adjacent friends like nachos, tostadas, and a quesadilla. Something for every Tuesday of the year.
That’s really what the whole book is about: getting big, layered flavor into dinner in 29 minutes. Nothing tastes like a shortcut. Every recipe teaches technique to deliver real depth fast, whether that’s charring corn in a dry skillet, roasting potatoes while other things happen, or concocting a sauce that tastes like it simmered all day.
And the book itself is beautiful. Just look at it!
The design, the photography, the hand-drawn doodles and the pretty colors. After 20 plus years of writing cookbooks this feeling never gets old. Opening a book for the first time and seeing the gorgeous layout is always a thrill, and this one might be the prettiest one yet. Every chapter opener is a little surprise and every recipe will (cross my fingers) make you want to cook it that night. I am so honored to be part of your kitchen, and I hope you open this book and get all those same fuzzy feelings.
Read all about The 29-Minute Vegan here.
How To Make Easy Vegan Potato Tacos
Okay, back to the recipe. The potatoes roast in a hot oven until the edges get crispy and the insides stay creamy. Everything else happens on the stove in one large skillet — corn sears first, then gets joined by garlic and black beans. Guacamole gets mashed together in a bowl. Tortillas get warmed.
By the time the potatoes come out of the oven, the fillings are ready and you’re assembling.
About 30 minutes, start to finish. These vegan potato tacos come together fast.
How To Warm Tortillas
Five good methods. Choose your fighter.
Skillet or pan (corn + flour): Heat a dry skillet over medium heat and warm each tortilla for about 30 seconds per side. Toasty and flexible.
Microwave with damp towel (great for corn): Wrap a stack in a damp paper towel and microwave for 30 to 60 seconds. Steam keeps corn tortillas from splitting and flour tortillas soft.
Foil in the oven (corn + flour): Preheat to 350°F (it’s already preheated for this recipe), wrap a stack in foil, bake 10 minutes or so. Great for big batches.
Over a gas flame (great for corn, more time consuming): Use tongs and hold over a low flame 15 to 20 seconds per side. Smoky char, extra chef points.
Steam basket: Place tortillas in a steamer over simmering water 1 to 2 minutes. Soft and rollable.
Easy Vegan Potato Tacos FAQ
Can I use a different potato? Sure. Yukon Gold is a yellow potato that gets creamy on the inside and crisp on the outside, which is why it’s ideal for these potato tacos. Red potatoes work, too. Russet potatoes will work, but you should probably peel those and that is time consuming. I also recommend giving them a rinse for maximum crispiness.
Can I use fresh corn instead of frozen? For sure, in summer especially. Cut the kernels off 2 ears and sear them the same way. Just know you’ll miss the 29-minute mark — shucking and cutting corn takes time. Worth it when corn is in peak season, but frozen is part of what keeps these potato tacos quick.
Can I make these vegan potato tacos gluten-free? Hells yeah. As long as your corn tortillas and hot sauce are gluten-free, the whole recipe is. Most corn tortillas are naturally gluten-free, but always check the label.
Can I make the guacamole ahead? Kind of. Guac is best the day you make it because avocado browns fast. If you need to make it ahead, press a wet paper towel directly onto the surface of the guac (no air gap), wrap tightly and refrigerate, and use within 24 hours. A squeeze of extra lime juice on top helps slow the browning.
Can I make these potato tacos with different beans? Yup yup yup. Pinto beans, kidney beans, black-eyed peas or even chickpeas all work here. Black beans are the classic for a reason, but whatever you have in the pantry is fine. Season them the same way.
Try More Recipes From the 29-Minute Vegan:
Tater Tacos with Corn, Black Beans, and Guac
Ingredients
For the potatoes:
- 1 pound Yukon Gold potatoes
- 3 tablespoons olive oil
- 2 teaspoons mild chili powder
- ¾ teaspoon salt
For the filling:
- 10 ounces frozen corn kernels fire-roasted if you can find them
- 2 cloves garlic
- 1 teaspoon ground cumin
- ½ teaspoon salt
- 1 15-ounce can black beans
For the guacamole:
- ½ small red onion
- A small handful fresh cilantro leaves and tender stems
- 2 ripe avocados
- Juice of ½ lime
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For assembly:
- 12 small corn tortillas
- Hot sauce
- Radishes
- Scallions you can use all the parts
- Lime wedges
Instructions
- Preheat the oven to 425ºF (220ºC).
Roast the potatoes:
- Cut the potatoes into ½-inch (12 mm) imperfect chunks. Pile them in the center of a baking sheet, drizzle with 2 tablespoons oil, and sprinkle with the chili powder and salt. Toss the potatoes to coat evenly, spread in a single layer, and roast for about 18 minutes, stirring once halfway through, until browned and tender. It’s ok to get these in the oven before it’s fully preheated.
Sear the corn and heat the beans:
- Preheat a large skillet over medium-high heat, add the frozen corn kernels, and cook, stirring occasionally, until they develop a nice sear and lightly charred spots, about 7 minutes. Mince the garlic and add it to the pan along with the cumin and salt. Cook for a minute.
- Drain and rinse the black beans and add them to the skillet. Cook for a few minutes, stirring occasionally, until the beans are heated through.
Make the guacamole and prepare garnishes:
- Finely mince the onion and chop the cilantro. Cut the avocados in half and remove the pits. Scoop the flesh into a bowl and mash with a fork. Stir in the lime juice, salt, black pepper, onion, and cilantro. Taste and adjust the seasoning if needed.
- Thinly slice a few radishes and scallions to garnish. Cut lime wedges.
Assemble:
- Warm the tortillas in a dry skillet over medium heat, about 30 seconds per side (or use your favorite method, options above). Place some guac in the center of each. Add the beans and corn, then the potatoes. Garnish with radishes, scallion and serve with lime wedges and hot sauce.
