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. We even have an excellent homemade taco seasoning mix that is perfect to use in this recipe.
We have a lot of Mexican-inspired recipes on this website like my healthy vegan tacos, this vegan taco meat bean filling mixture, our healthy dairy-free nachos, and my easy blender salsa.
Reasons you will love this recipe
- Hearty and Filling – Packed with wholesome potatoes, these tacos provide a filling and nutritious plant-based option for any meal.
- Simple and Easy to Make – With just a few ingredients and easy preparation, these potato tacos come together quickly for a delicious meal anytime.
- Customizable and Versatile – Add your favorite toppings like salsa, avocado, or my vegan cashew queso cheese to personalize these tacos to your taste preferences!
Ingredients you will need
- Baking potatoes- Their mild flavor absorbs seasonings well, making them a hearty and satisfying filling that pairs perfectly with a variety of toppings.
- Beans- They provide a hearty, satisfying texture while being rich in plant-based protein and fiber. Use black beans, pintos, kidney beans, or other varieties.
- Bulgur grain- Adds a hearty, chewy texture while being rich in fiber and nutrients. Its mild flavor easily absorbs spices, making it a versatile, healthy base that complements the beans and veggies in the tacos. We have a great article on this website to answer all of your bulgur questions on how to cook it and recipes.
- Tomatoes- Fire-roasted tomatoes add a rich, smoky flavor to vegan tacos, enhancing the overall depth and taste of the filling. Their slightly charred, caramelized sweetness balances the spices and other ingredients, creating a more robust and savory taco experience.
- Taco seasoning- Use prepackaged or try our homemade taco seasoning which is super simple, inexpensive, a healthier option, and it tastes so much better than store-bought!
- Salsa- Provides a burst of fresh, zesty flavor with minimal effort. It creates a tangy, juicy element that complements the other ingredients, making each bite more vibrant and delicious.
- Veggies- We love to dice up lettuce, onions, cilantro, and tomatoes for our tacos.
- Cheese sauce- Try our 5-minute vegan cashew queso if you’re in a hurry because you just blend the ingredients in your blender or food processor. It’s delicious!
How to make potato tacos
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
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!
The best way to open a baked potato
Once everything is ready, it’s time to slice and stuff those potatoes.
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.
*Original publish date April 2016.
Frequently Asked Questions
Baking potatoes like Russets work best because they become soft and fluffy on the inside while crisping up nicely on the outside. You can also use Yukon Golds for a creamier texture.
Yes, you can cook the potatoes ahead of time and store them in the fridge. When you’re ready to serve, simply reheat and assemble the tacos with your favorite toppings.
I love to air fry baked potatoes to make them perfectly light and flakey on the inside with extra crispy skin on the outside. It takes about 30 minutes.
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
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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 as shown in teh photos above. 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…
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!
Always looking for new potato recipes. Love this!
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!
delicious!
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/
something instead of the bulgur as I’m gluten intolerant?
You could try buckwheat groats instead.
Wow. Heidi is right. This is definitely the best vegan cheese sauce out there!
Can’t wait to try this recipe! Thank you!
You’re welcome! 😀
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. 🙂
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!
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!