Crispy Potato and Bean Tacos with Spicy Ranch Dip
Delicious crispy tacos filled with creamy potatoes and seasoned beans, served with a bold spicy ranch dip.
Equipment
- skillet
- Pot
- bowl
Ingredients
Potato and Bean Filling
- 12 small yellow potatoes halved
- 1 cup refried beans
- 1 tablespoon butter or dairy-free butter
- 3 tablespoons unsweetened milk
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- Pinch of salt
Spicy Ranch Dip
- ½ cup plain yogurt or dairy-free yogurt
- 1 tablespoon milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- ½ teaspoon chili powder
- Pinch of black pepper
- ⅛ teaspoon salt
- 1 teaspoon hot sauce
Assembly
- 8 small tortillas
- 2 tablespoons vegetable oil
Instructions
Preparation
- Boil potatoes for 20 to 25 minutes until tender, then drain.
- Mash potatoes with milk, butter, and salt until smooth.
- Mix refried beans with garlic powder, onion powder, chili powder, and salt.
- Stir together all dip ingredients until smooth and chill.
Cooking
- Warm tortillas, spread beans on one side and potatoes on the other, then fold.
- Heat oil in skillet and cook tacos 2 to 3 minutes per side until crispy.
- Serve with lime wedges and spicy dip.
Notes
Use dairy-free substitutes for a vegan version. Do not overfill tortillas to ensure crispiness. Serve immediately for best texture.
Nutrition
Serving: 1tacoCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 480mgPotassium: 600mgFiber: 7gSugar: 2gVitamin A: 300IUVitamin C: 25mgCalcium: 100mgIron: 2mg
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