HomeAppetizerCrispy Potato and Refried Bean Tacos with Spicy Ranch Dip Recipe

Crispy Potato and Refried Bean Tacos with Spicy Ranch Dip Recipe

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Crispy Potato and Refried Bean Tacos with Spicy Ranch Dip Recipe

Crispy Potato and Refried Bean Tacos with Spicy Ranch Dip are a delightful fusion of textures and flavors, perfect for any meal. The crispy potatoes, creamy refried beans, and the zesty, spicy ranch dip create a mouthwatering combination that’s sure to satisfy your taste buds. This recipe is not only delicious but also easy to make, making it a fantastic addition to your meal rotation.

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Why You’ll Love This Recipe

These tacos are a unique twist on the traditional taco, offering a satisfying crunch and a hearty, flavorful filling. The spicy ranch dip adds a creamy, tangy element that perfectly complements the tacos. This recipe is versatile, allowing you to customize it to your liking with various add-ins and toppings.

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Ingredients Needed

Before you start, gather the following ingredients:

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Main Ingredients

  • 4 medium potatoes, peeled and diced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 can refried beans
  • 8 small tortillas
  • 1 cup shredded lettuce
  • 1/2 cup diced tomatoes
  • 1/2 cup shredded cheddar cheese

Spicy Ranch Dip

  • 1/2 cup ranch dressing
  • 1 tablespoon hot sauce
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder

Optional Add-ins

  • 1 avocado, sliced
  • 1/4 cup chopped cilantro
  • 1/4 cup diced red onion
  • 1/2 cup corn kernels

Preparing the Potatoes

  1. Preheat the oven: Set your oven to 425°F (220°C).
  2. Season the potatoes: In a large bowl, toss the diced potatoes with olive oil, garlic powder, paprika, salt, and pepper until well coated.
  3. Bake the potatoes: Spread the potatoes in a single layer on a baking sheet. Bake for 25-30 minutes, or until golden brown and crispy, turning halfway through.

Cooking the Refried Beans

  1. Heat the beans: In a medium saucepan, warm the refried beans over medium heat until heated through. Stir occasionally to prevent sticking.
  2. Season to taste: Add salt and pepper if needed.

Making the Spicy Ranch Dip

  1. Combine ingredients: In a small bowl, mix together the ranch dressing, hot sauce, cayenne pepper, and garlic powder.
  2. Adjust seasoning: Taste and adjust the spiciness to your preference by adding more hot sauce or cayenne pepper.

Assembling the Tacos

  1. Prepare the tortillas: Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
  2. Add the filling: Spread a layer of refried beans on each tortilla, followed by a generous scoop of crispy potatoes.
  3. Top the tacos: Add shredded lettuce, diced tomatoes, and shredded cheddar cheese on top of the potatoes.

Cooking the Tacos

  1. Heat the tacos: For an extra crispy texture, place the assembled tacos back in the skillet and cook for 1-2 minutes on each side, pressing down gently with a spatula.

Serving Suggestions

Serve the crispy potato and refried bean tacos immediately with a side of spicy ranch dip. Garnish with avocado slices, chopped cilantro, diced red onion, and corn kernels if desired.

Variations and Customizations

Different Fillings

  • Black Beans: Substitute refried beans with black beans for a different flavor and texture.
  • Sweet Potatoes: Use sweet potatoes instead of regular potatoes for a sweeter twist.
  • Chicken or Beef: Add cooked, shredded chicken or ground beef for a protein boost.

Alternative Dips

  • Guacamole: Serve with homemade guacamole for a creamy, avocado-flavored dip.
  • Salsa: Pair the tacos with fresh salsa or pico de gallo for a zesty addition.
  • Queso Dip: A warm, cheesy queso dip makes a delicious accompaniment.

Tips for Perfect Crispy Tacos

  1. Bake until golden: Ensure the potatoes are baked until they are golden and crispy for the best texture.
  2. Don’t overfill: Avoid overfilling the tortillas to prevent them from breaking and to keep the tacos easy to eat.
  3. Serve immediately: Serve the tacos as soon as they are cooked to maintain their crispiness.

Nutritional Benefits

  • Potatoes: Rich in vitamins and minerals, including vitamin C and potassium.
  • Beans: A great source of protein, fiber, and essential nutrients.
  • Vegetables: The addition of lettuce, tomatoes, and other veggies adds fiber, vitamins, and antioxidants.

Conclusion

Crispy Potato and Refried Bean Tacos with Spicy Ranch Dip are a delicious and easy-to-make meal that’s perfect for any occasion. The combination of crispy potatoes, creamy beans, and the zesty dip creates a satisfying and flavorful dish. Customize it to your liking with different fillings and dips, and enjoy a tasty and nutritious meal.

FAQs

1. Can I make these tacos ahead of time?

While the potatoes and beans can be prepared ahead of time, it’s best to assemble and cook the tacos just before serving to maintain their crispiness.

2. Can I use canned potatoes?

Fresh potatoes are recommended for the best texture and flavor, but canned potatoes can be used in a pinch. Be sure to drain and dry them thoroughly before baking.

3. How can I make this dish vegan?

Use vegan refried beans and substitute the ranch dressing in the dip with a vegan alternative.

4. What’s the best way to reheat leftovers?

Reheat the tacos in a dry skillet over medium heat to retain their crispiness. The spicy ranch dip can be served cold or at room temperature.

5. Can I bake the tortillas for extra crispiness?

Yes, you can bake the assembled tacos in the oven at 375°F (190°C) for 5-10 minutes to achieve extra crispiness.

Source: plantifullybasedblog.com

Yield: 4

Crispy Potato and Refried Bean Tacos with Spicy Ranch Dip Recipe

Crispy Potato and Refried Bean Tacos with Spicy Ranch Dip Recipe

Crispy Potato and Refried Bean Tacos with Spicy Ranch Dip are a delightful fusion of textures and flavors, perfect for any meal. The crispy potatoes, creamy refried beans, and the zesty, spicy ranch dip create a mouthwatering combination that’s sure to satisfy your taste buds. This recipe is not only delicious but also easy to make, making it a fantastic addition to your meal rotation.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • Mashed Potatoes
  • 10 small baby Dutch yellow potatoes (about 10.5oz/300g)
  • 3 tablespoons nondairy milk unsweetened and unflavored (45ml)
  • 1 tablespoon vegan butter (11g)
  • ¼ teaspoon salt or to taste
  • Refried Beans
  • 1 cup refried beans (250g)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • Pinch salt optional
  • Spicy Ranch Dip
  • ½ cup vegan yogurt (85g)
  • 1 tablespoon nondairy milk, unsweetened and unflavored (15ml)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon parsley flakes
  • ½ teaspoon chili powder
  • Pinch black pepper
  • ⅛ teaspoon salt
  • 1 teaspoon hot sauce or to taste
  • Other
  • 8 mini street taco style tortillas
  • 2 tablespoons canola or vegetable oil
  • 1 lime sliced for garnish

Instructions

  • In a medium sized pot boil the potatoes for 30 minutes or until fork tender. If using a different potato (like a russet you should peel it) but if using one with thinner skin you can leave it on.

  • While it boils prepare the refried beans by mixing all ingredients together in a bowl. If the beans are hard you can microwave them for 30 seconds.

  • Then prepare the spicy ranch dip by mixing all ingredients in a bowl. Adjust any flavors to your preferences, place in the refrigerator until ready to use.

  • Once the potatoes are done mash the potatoes along with the vegan butter, salt, and nondairy milk until smooth.

  • Microwave the tortillas for 30 to 45 seconds so they do not crack when you fold them.

  • Spread about 1 ½ tablespoons of the beans on one half of the tortilla and about 2 tablespoons of mashed potatoes on the other half of the tortilla. Spread the beans and potatoes into an even layer. Then fold it over. Repeat until all are made.

  • In a medium size pan heat up 1 tablespoon of oil over medium heat for about a minute. Then add in 4 of the tacos. Pan fry for about 2 minutes or until golden. Then flip and pan fry for about 1 minute or until golden. Repeat with the remaining tablespoon of oil and 4 tacos. You may need to adjust heat as the pan will get hotter to avoid burning.

  • To serve place on a dish with cut up lime, drizzle with more hot sauce, and the ranch dip.

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