Crispy Potato and Bean Tacos with Spicy Ranch Dip
Crispy Potato and Bean Tacos are a crunchy, easy meal filled with mashed potatoes and seasoned beans, paired with a spicy ranch dip.
Ingredients
For the Tacos
- 12 small small yellow potatoes, halved Use small potatoes for a smooth mash.
- 3 tablespoons unsweetened milk For mashing the potatoes.
- 1 tablespoon butter or dairy-free butter Adds creaminess to the mash.
- 1/2 teaspoon salt For seasoning the mashed potatoes.
- 1 cup refried beans Can substitute with black beans for texture.
- 1 teaspoon garlic powder For flavoring the beans.
- 1 teaspoon onion powder For flavoring the beans.
- 1 teaspoon chili powder For flavoring the beans.
- 1/2 cup plain yogurt or dairy-free yogurt Base for the spicy ranch dip.
- 1 lime cut into wedges For serving.
- 8 small tortillas Use small tortillas to wrap the filling.
- 2 tablespoons vegetable oil For frying the tacos.
For the Spicy Ranch Dip
- 1 tablespoon milk For thinning out the dip.
- 1/2 teaspoon garlic powder For flavoring the dip.
- 1/2 teaspoon onion powder For flavoring the dip.
- 1/2 teaspoon dried parsley For garnish and flavor.
- 1/2 teaspoon chili powder For a bit of heat in the dip.
- 1 teaspoon hot sauce For extra spiciness.
- Pinch black pepper For seasoning the dip.
- Pinch salt To taste.
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 a pinch of salt.
- Stir together all dip ingredients until smooth and chill.
Assembly and Cooking
- Warm tortillas, spread beans on one side and potatoes on the other, then fold.
- Heat oil in a skillet and cook tacos 2 to 3 minutes per side until crispy.
- Serve with lime wedges and the spicy ranch dip.
Notes
Dry mashed potatoes well to avoid sogginess. Fry on medium heat for best results. Make the dip a day ahead for more flavor.