Vegan Recipes

potatoes tacos with green chilies

What a wonderful, melt-in-your-mouth treat. I just printed it three days ago, and I have already used it TWICE! Just going to make a double batch next time haha. Great job on this one!


4 medium potatoes, peeled and diced

1 tablespoon olive oil

1 small onion, chopped

1 can (4 oz) green chilies, diced

1/2 teaspoon ground cumin

Salt and pepper to taste

8 corn tortillas

1 cup shredded lettuce

1 cup shredded cheddar cheese

Sour cream for serving

Salsa for serving


Boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent.

Add the cooked potatoes to the skillet. Mash them slightly with a fork or potato masher.

Stir in the green chilies, cumin, salt, and pepper. Cook for another 2-3 minutes, until everything is well combined and heated through.

Warm the corn tortillas in a dry skillet or in the microwave.

To assemble the tacos, place a spoonful of the potato mixture onto each tortilla.

Top with shredded lettuce, cheddar cheese, a dollop of sour cream, and salsa.

Fold the tortillas over the filling, and serve the tacos warm.

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