Cheesy Chipotle Potato Tacos

Cheesy Chipotle Potato Tacos



Prep Time: 15 Min
Cook Time: 

Yields: 14 Tacos

WHAT YOU NEED

• 14 x Soft Corn Street Taco Shells
• 398ml Refried Beans
• 3 Tbsp. EVOO
• 1 Tbsp. Unsalted Butter
• 1 Yellow Onion, diced
• 3 cloves Garlic, crushed & minced
• 1 Jalapeno, seeded & diced
• 3 Large White Potatoes, peeled & chopped (3 1/2 C Approx)
• 1 C Monterey Jack with Jals, shredded
• 1/2 C Extra Old White Cheddar, shredded
• PC Plant-Based Chikn broth
• 2 Tsp. Chipotle Powder
• 1 Tsp. Mexican Chili Powder
• 1 Tsp. Garlic Powder
• 1/2 Tsp. Cumin
• 1/2 Tsp. Onion Powder
• 1/2 Tsp. Dried Oregano
• 1/4 Tsp. Red Pepper Flakes
• Sea Salt
• Garnishes - Green Onions, Cilantro, Chipotle Mayo, Salsa Verde, Cabbage

NOTES:
When I tested this recipe, my skillet was a bit crowded which didn't allow the potatoes to get crispy. Now, I didn't mind that they were gooey, cheesy, and soft, because I had the crispy cabbage, BUT, if you want your taters crispy, move them to the oven in a single layer on a baking sheet @ 425 F. Flip them halfway through and let them go about 20 - 25 minutes until golden and crispy. Then, you could just sprinkle the cheese over them on the tray or even on the tacos individually.

DIRECTIONS

• Empty the refried beans in to a small pot. Cover and cook on low until heated. Leave in a covered pot.
• In a large skillet set to just about medium, begin melting the butter together with the EVOO, garlic, dried oregano, pepper flakes, and half the chipotle & chili powders. Once heated, let everything sizzle 30 seconds or so before adding the onion, jalapeno, and a good pinch of salt. Stir and cook until onions are tender. Add the chopped taters, all of the remaining spices, and a generous pinch of salt. Add a splash of broth to the skillet, cover, reduce heat slightly, and cook about ten minutes, stirring a couple of times. Remove cover and add another splash of broth if needed. Continue to stir and cook until potatoes are tender, about another 10ish - 15 minutes.​

• Taste the potatoes and season with salt if needed. Turn off the heat and sprinkle in the Monterey jack & white cheddar until melted.
• Heat a grill pan and warm your tortillas on both sides until malleable. 
• For service, smear some of the beans on your taco shells followed by some of the cheesy potatoes. Then, garnish to your heart's desire. I recommend the cabbage for crisp and chipotle mayo for added chipotle flave. Anything on top of that would be a welcome addition. ENJOY!

HAPPY VEG