Spicy Potato and Soy Tacos Recipe
Prepackaged meat substitutes are a wonderful transitional food and can really satisfy the appetites of new vegetarians and omnivores alike. This taco filling is so tasty, that I will include this dish in our family’s dinner rotation every few weeks or so. They’re always a big hit.
- 2 Tbs olive oil, divided
- 1 large russet potato, peeled and diced small
- 1 large onion diced and divided
- 1 16-oz can diced tomatoes
- 1 clove garlic, minced
- 1 package El Burrito Soy Taco filling
- chipotle chilé pepper, salt, and ground pepper to taste
- blue or yellow corn taco shells
- salsa, lettuce and tomato, and avocado or guacamole for topping
- In a large saucepan, heat about a tablespoon of olive oil. Add potatoes and half the diced onion and cook until lightly browned. Season with chipotle, salt, and pepper, add about 2/3 can of diced tomatoes, and put a lid on the pan. Continue cooking for about 8-10 minutes.
- In the meantime, in another pan cook the garlic and other half of the diced onion until almost soft. Add the Soy Taco filling to the pan. Don’t worry if you can’t find El Burrito brand. You can substitute any other brand, like Yves, or create your own by using any vegan ground meat alternative and adding a few seasonings like cumin, garlic powder, and even a pinch of cocoa powder. Continue cooking over medium heat until all ingredients are hot and browned all over. Season with extra salt and pepper if needed.
- When the potatoes are tender, add the potato mixture into the pan of onions and garlic, and stir all ingredients to combine. Remove from heat.
- Spoon mixture onto warmed corn tortillas and top with homemade salsa, lettuce, tomato, and avocado or guacamole.
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