Cheesy Chipotle Tater Tacos (Edit recipe)

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I'm a firm believer that you can pretty much put potatoes in anything and you're guaranteed a winning bite! Creamy refried beans, seasoned, tender potatoes, crisp cabbage, and other goodies. See notes for garnishes & sauces.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

30 minutes

INGREDIENTS

18

Serves: 4

Ingredients

14 whole Corn Tortilla, Street Taco Sized.
398 ml Refried Beans, Make sure they're vegetarian / lard free
3 Tbsp Extra Virgin Olive Oil
1 Tbsp Butter, Unsalted
3 cloves Garlic, crushed & minced
1 whole Yellow Onion, diced
1 whole Jalapeño Pepper, diced
3.5 cups Potatoes, White, peeled & chopped in to aprox 1/2" cubes
1 whole Plant Based Chickenless Broth - President's Choice, See Recipe
2 tsp Chipotle Powder
1 tsp Chili Powder, New Mexico Chilies
1 tsp Garlic Powder
0.5 tsp Cumin, Ground
.5 tsp Onion Powder
0.25 tsp Red Pepper Flakes
1 whole Himalayan Pink Salt, See Recipe
1 cup Monterey Jack Cheese, with jalapenos, shredded
0.5 cup Aged Cheddar Cheese, shredded

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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!

Notes

Garnishes - Chipotle Mayo, Salsa Verde, Cabbage Slaw Blend, Cilantro, Green Onions
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.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	898
Fat:	44 g
Carbohydrates:	91 g
Protein:	36 g
Cholesterol:	60 g
Sodium:	1310 mg
Fiber:	16 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated per serving.