Potato Taco Recipe | Vegan
Delicious, healthy Taco Stuffed Baked Potatoes are filled with beans, fresh veggies, cheese sauce, and seasoned with your favorite taco toppings! It’s time for a fiesta with fun with this potato recipe!
These fiesta potatoes really are so versatile. Endless topping possibilities and vegan potato taco style is most definitely a favorite for us.
What you’ll love about these potato tacos is that they’re…
- Wonderfully versatile
- Hearty & filling
- Full of flavor
- Packed with healthy ingredients
- Fresh
- Crowd pleasers
How to make potato tacos
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
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.
Another 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.
While the potatoes are cooking, go ahead and prepare the taco bean filling.
How to make the vegan taco meat
Begin by making the vegan taco meat mixture. This is another great versatile part of the recipe because you can really use any type of bean you like best.
Taco-flavored beans mixture
I tend to make a blend of black beans and red kidney beans. Sometimes I also like to add pintos. Make your own fresh beans in an Instant Pot or buy canned.
If using canned beans, I always recommend dumping them in a colander and rinsing to remove some of the salt and preservatives.
Add the cooked beans, fire-roasted tomatoes, bulgur (if using), and taco seasoning to a microwavable bowl or pot and heat until warm.
What is bulgur?
Bulgur used in this recipe is a whole wheat grain that is cooked exactly like rice in about 15 minutes. (Follow package directions).
I like to make a big batch of it and store in the freezer to use in recipes like tacos, stews, chili beans, etc. because bulgur adds a ground beef texture and soaks up the flavors of the dish you’re preparing.
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.
Simply add the uncooked bulgur 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 and allow it to heat on the stovetop or microwave until the bulgur is cooked.
While this is heating up or cooking (if using raw bulgur), go ahead and chop up the veggies you want to use. I love to include lettuce, tomato, onions, and cilantro.
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.
Stuffing a potato taco
Once everything is ready, it’s time to slice and stuff those potatoes.
Best way to cut open a baked potato
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.
Press a little firmer and it breaks up the potato flesh inside to create a softer bed for a toppings landing.
Next, begin stuffing the potatoes with the taco bean mix and other fixings.
Delicious, healthy baked potatoes can be stuffed and seasoned with your favorite taco toppings like salsa, vegan sour cream, green chives, and Cheese’ Sauce! It’s time for a fiesta!
Check out the video below to see me demonstrating how easy it is to make this tofu sour cream and serve it on our taco potatoes while we were on vacation recently at a lake house.
*Original publish date April 2016.
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Potato Taco
Ingredients
Bean/Bulgur/Taco Mix
- 1/2 cup cooked bulgur
- 4.5 cups cooked beans any variety, or 3- 15 oz cans
- 1/4 cup dry taco seasoning (purchased or homemade)
- 1 15 oz can fire roasted tomatoes diced
- pinch cayenne pepper (optional)
Vegan Cheese Sauce
- 1 cup potatoes peeled & diced
- 1/4 cup carrots diced
- 1/4 cup onions sliced
- 1 cup broth from veggies
- 1/2 cup raw cashews unsoaked, (or 1/2 cup white beans)
- 4 tablespoons nutritional yeast flakes
- 1 tablespoon lemon juice
- 1 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
- pinch cayenne pepper
Baked Potatoes
- 5-6 large baked potatoes
- 1/2 cup diced onion for topping (optional)
- 1/2 cup fresh cilantro for topping (optional)
Instructions
- Baking Potatoes
- 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.
- Another 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.
- While the potatoes are cooking, go ahead and prepare the taco bean filling.
- Bean/Bulgur/Taco Mix
- Begin by making the taco flavored beans. This is another great versatile part of the recipe because you can really 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. Make your own fresh beans in an Instant Pot or buy canned.
- If using canned beans, I always recommend dumping them in a colander and rinsing to remove some of the salt and preservatives.
- Add the cooked beans, fire-roasted tomatoes, bulgur (if using), and taco seasoning to a microwavable bowl or pot and heat until warm.
- 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.
- Simply add the uncooked bulgur 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 and allow it to heat on the stovetop or microwave until the bulgur is cooked.
- While this is heating up or cooking (if using raw bulgur), go ahead and chop up the veggies you want to use. I love to include lettuce, tomato, onions, and cilantro. Once everything is ready, it’s time to slice and stuff those potatoes.
- Delicious, healthy baked potatoes can be stuffed and seasoned with your favorite taco toppings like salsa, vegan sour cream, green chives, and Cheese’ Sauce! It’s time for a fiesta!
- Vegan Cheese Sauce
- In a medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in the pot and allow to cook until veggies are tender approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
- When veggies are tender, drain and place them in a blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.
- Now you are ready to load your taco potato. Cut baked potatoes open and press on sides like this.
- Push the sides in a little bit to widen and soften them.
- Add spoonfuls of the bean/bulgur/taco mixture. Next, drizzle the cheese sauce over the top. Other toppings we enjoy are vegan sour cream, salsa (bought or my recipe link below), fresh cilantro, and diced green onions. Serve immediately.
Video
Notes
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
I love your recipe! However I’d like to be able to print it out in a more condensed version than I currently see – is that possible? I hate using tons of paper to print out lots of pictures – 1-2 pages are sufficient for a recipe for me. Thanks much!!
Andrea, there are 2 print buttons that will lead you to a simple black and white copy for printing without pictures. One is located beside the star-ratings at top of recipe and is a picture of a printer. The other is at the bottom of the recipe, above the share buttons and says ‘Print.’ On this particular recipe, you only need to print pages 1-2, as the last (3rd) page has an advertisement. Your printer should ask you which pages you want to print, but will print them all if not designated. Choose pages 1-2. Hope this helps, and thanks for following my blog!
Will this cheese sauce freeze? It is my favorite–I’ve tried MANY recipes, but this one can’t be beat (including ‘real’ cheese sauce). I add the salt to the boiling water and don’t add it to the rest of the recipe. It turns out just as flavorful, in my opinion.
Heidi, I’m so glad this is your favorite ‘cheese’ sauce! To answer your question, yes, I have been told it does freeze well. Though, you will likely need to add a little bit of water when reheating to help it thin back out. Thanks so much for following my blog!
The taco potato recipe is delicious ! The big bowl of taco beans will be great as a filler for quesadillas this week for work lunches too! Awesome recipe Terri!!!?
Awesome! Yes, I use the bean/taco mixture for burritos and nachos as well. 🙂
Can’t wait to try this recipe! Thank you!
You’re welcome! 😀
Wow. Heidi is right. This is definitely the best vegan cheese sauce out there!
something instead of the bulgur as I’m gluten intolerant?
You could try buckwheat groats instead.
This was delicious! I served it to my husband (who has been wonderfully supportive and open to trying all the vegan recipes I’m testing), my daughter (who has been skeptical and teases me about my new vegetarian/semi vegan lifestyle), and my 6 year old grandson. Everyone loved it! My picky daughter said “Wow Mom, I’m impressed. This is actually good. I’d eat this again anytime.”
I agree with the previous comments as well. The bulgar/bean filling will be great for other recipes/quick lunches, the “cheese” recipe will be wonderful for pasta, etc. Maybe a broccoli and “cheese” soup? I didn’t know anything about bulgar before, so I’m glad to have found out about it.
This is the first recipe I’m printing for a recipe binder I’m going to put together. Thanks!
Lee, that’s fabulous to hear! I do have a great Broccoli Cheddar Soup recipe made with the ‘cheese’ sauce that you might like as well–link included. Wishing you the best of health! https://eatplant-based.com/recipe/vegan-cheddar-broccoli-soup/
delicious!
We had this for dinner today and WOW! So wonderful. We really enjoyed the cheese sauce that went over it too. Thank you for this recipe. It’s a keeper!
Awesome! The ‘cheese’ sauce is a favorite at our house too. It’s good on so many things–baked potatoes, steamed broccoli, veggie pizza, nachos, and so much more!
Always looking for new potato recipes. Love this!
Love your cheese sauce. I like the white beans. I am not much of nut eatter. I actually blended the Bean Bulgur Taco Mix and it looked like refried beans. Glad I only did a little to see how it would taste.
Hi Mairby- I’m so glad that you love the cheese sauce with beans!