Sheet Pan Spicy Potato Soft Taco Recipe

spicy potato tacos on a plate with pico de gallo

Sheet Pan Spicy Potato Soft Taco Recipe

The best spicy potato soft tacos you'll make at home. Sheet pan, vegan, ready in less than 40 minutes. Crispy seasoned potatoes and roasted poblanos in every bite. Freezer friendly.

Course Main Course

Cuisine Mexican

Diet Vegan, Vegetarian

Keyword copycat taco bell spicy potato soft taco, meatless taco, plant based taco, spicy potato soft taco recipe, vegan potato tacos, vegetarian sheet pan dinner

Prep Time 15

Cook Time 18

Total Time 33

Servings tacos

Calories 165kcal

Author Cindy Newland with Intentionally Eat

Equipment

1 tortilla warmer pouch

Ingredients

8 corn tortillas
3-4 medium Yukon gold potatoes, scrubbed, cut into 1/2-inch cubes
2-3 poblano peppers, roasted, peeled, and sliced
1 15 oz can refried beans
2 Tbsp Copycat Old El Paso Taco Seasoning
salt and pepper to taste
1/4 tsp olive oil

Get Recipe Ingredients

Instructions

Roast the peppers. Airfry poblanos for 15 minutes at 400℉. Allow them to cool and then peel and slice. Alternately, broil them on a foil-lined, well-greased baking sheet, turning every couple of minutes, until blackened on all sides — 8–10 minutes. Steam in a covered bowl 10 minutes. Peel and slice.
Prepare potatoes. Microwave potatoes until soft. Alternately, bake the potatoes in the oven. Once cooled and able to handle, slice them into small cubes. Then place the potatoes in a bowl and toss with seasoning.
Warm tortillas. Toast the corn tortillas in a dry skillet or frying pan over medium-high heat, 20–30 seconds a side. Stack in a clean towel. Or you can use a tortilla warmer pouch and microwave for 20 seconds.
Assemble. Spread a thin layer of refried beans over the tortilla within a 1/2 inch or so to the edges. Add a few seasoned potatoes, a few poblano strips, and fold into a taco. The beans should hold it together.
Bake. Line a sheet pan with aluminum foil. Lightly grease the foil with olive oil. Place tacos on the sheet pan and bake for 10 minutes at 425 degrees. Next, turn the tacos over and bake for 8 minutes longer, or until golden brown.
Serve. Add your favorite Genesis 1:29 toppings like guacamole, salsa, cilantro, or a squeeze of lime juice and enjoy!

Video

Notes

The Nutritional Information is an estimate based on the basic recipe. The accuracy of this recipe may differ depending on the ingredients you use.

Tips for Making Spicy Potato Tacos

Swap potatoes - Use russet potatoes or red potatoes. Russets get the crispiest. Red potatoes stay creamier.
Black beans. Swap the refried beans for another bean. Just make sure to drain them.
Small flour tortillas. Swap corn for flour tortillas.
Air fryer. Spread the diced potatoes on an air fryer tray in a single layer. 400°F, 12–15 minutes, shake halfway, instead of baking or microwaving them.
More heat. Add cayenne pepper, or your favorite hot sauce on top.
Cheesy. Drizzle vegan nacho cheese sauce over the top before serving.

Serve these tacos with vegan Mexican rice.

Storage & Reheating

Fridge: Store tacos in an airtight container up to 3 days.

Freezer (whole tacos): Wrap each taco (no fresh toppings yet) tightly in foil and place them in a freezer safe bag or container. Reheat at 375°F for 12-15 minutes from frozen, then unwrap and add fresh toppings. For extra crisp edges, I like to reheat them in the air fryer at 350–375°F for 6–8 minutes. Enjoy!

Nutrition