Potato Taco Recipe | Vegan

STEP #1: You’ll want to begin by washing and baking your potatoes. I like to wrap mine in parchment paper and foil and then bake them in the oven at 400°F for approximately 1 hour, depending on the size of the potato.

A quicker option is to microwave the potatoes on high for around 5-6 minutes, again depending on the size of the potato. You’ll want to poke a few holes in the potatoes and wrap them in a damp paper towel before cooking so there won’t be an explosion in your microwave. I have this handy reusable microwave potato bag that is great for quick-cooking potatoes.

While the potatoes are cooking, go ahead and prepare the taco bean filling.

STEP #2: For this recipe, you can either add fully cooked bulgur to the bean mixture or allow the bulgur to cook while the beans, tomatoes (with their juices), and seasonings are heating.

Bulgur cooks just like rice on the stovetop in about 12 minutes. In your microwave, it will take about 5-7 minutes.

Normally, I have my bulgur already cooked and stored in the freezer for recipes like this, but it is super easy to add uncooked bulgur if you prefer. Skip to step #2 if your bulgur is already cooked.

STEP #3: Use any type of bean you like best; I tend to make a blend of black beans and red kidney beans. Sometimes I also like to add pintos.

To make this recipe simple and quick, use canned beans. You could also always make your own fresh beans in an Instant Pot.

If using canned beans, I always recommend dumping them in a colander and rinsing them to remove some of the salt and preservatives. You definitely want to drain them for this recipe.

STEP #4: Add the beans, fire-roasted tomatoes, bulgur, and taco seasoning to a microwavable bowl or pot and heat until warmed thoroughly.

The bulgur is optional in this bean mixture, but I highly recommend giving it a try. I’ve listed some alternative grains for those that are gluten-intolerant.

If you are using uncooked bulgur, simply add it to the mixture of beans, fire-roasted tomatoes, and taco seasoning. There will already be some liquid from the fire-roasted tomatoes, but you’ll need to mix in an extra 1/2 cup of water for the bulgur to cook which should take about 15 minutes on the stovetop or 7-8 minutes in the microwave.

If your bulgur is already cooked, you will simply heat this taco mixture, and it will only take about 5-7 minutes in the microwave.

STEP #5: While this is heating up or cooking, chop up the veggies you want to use in your tacos or nachos. I love to include lettuce, tomato, onions, and cilantro. Other great options include perfectly ripe avocado, cucumber, and even corn.

Once the vegan taco meat bean filling mixture is ready, simply add it to your tacos, nachos, or even potato tacos! I highly recommend trying my homemade vegan cheese sauce to drizzle over the top because it’s crazy good.

I am often asked which knives I use personally, and I have to say that it is Victorinox. They are the same company that makes Swiss Army Knives and the quality is excellent.

STEP #6: You can use your own dairy-free cheese in these nachos, but I like to make this easy cashew queso in 5-minutes or this simple Vegan Cheese Sauce made with potatoes, carrots, onions, and nutritional yeast in a blender (after veggies are boiled).

STEP #7: Now you are ready to load your taco potato. Cut baked potatoes open and press on the sides as shown in the photos below. Layer the vegan taco filling, fresh veggies, vegan cheese sauce, salsa, and vegan sour cream over your potatoes and serve!

Slice & Press- An old friend of mine used to work at a restaurant when she was a teenager, and she showed me years ago the best way to soften a potato when you are about to load it up. Simply cut baked potatoes open and press on sides like this.

Push in the Sides- Press a little firmer and it breaks up the potato flesh inside to create a softer bed for a toppings landing.