chili potato taco

The first meal in the Prep Ahead Week 4 plan is Chili Potato Tacos. I love these tacos because they are full of vegetables and flavor: cauliflower, pepitas, potatoes and refried black beans. They are served with guacamole and salsa. If you want to kick up the heat, add some Fresh Pickled Jalapenos.

This recipe is amazingly easy on the Prep Ahead menu because everything is prepared ahead of time, including the vegetables for the guacamole, so it really all comes together in a matter of minutes, but you can certainly do it as a stand alone recipe.

Use whatever taco vessel you like: tortillas, chips or hard tacos. I had a little vegan cheese hanging around, so I finely shredded on some, but that is just icing on the cake and the tacos are terrific without it.

I served the hard tacos for the kids and enjoyed these on whole wheat tortillas myself.

Chili Potato Tacos
Serves 4 to 6 

Refried Black Beans
1 medium onion, chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 (15-ounce) can black beans (2 cups cooked), rinsed and drained
1/2 cup water or bean cooking water

Filling
1/2 medium onion, chopped
2 garlic cloves, minced
3/4 pound potatoes, cut into 1/4 -inch dice
3/4 cup vegetable broth, divided
1 pound cauliflower, minced fine
1/4 cup almonds or pepitas (chop the almonds)
1 tablespoon chili powder

Guacamole (recipe below)
Salsa
Taco shells or tortillas
Lettuce, shredded
Shredded vegan cheese (optional)
Fresh Pickled Jalapenos (recipe below) (optional)

1. For the Beans: Add the onion to a medium pot over medium heat. Cover and cook. Add the garlic to the pot and cook. Cook until onion is golden. Add a splash of broth if the onion is burning. Add the cumin and the oregano. Cook 30 seconds. Add the beans and 1/2 cup water. Cover and cook for 10 minutes. Use a potato masher to mash the beans. Cook for 5 more minutes. Season with salt and pepper. Set aside. 
2. For the Filling: Add the onion to a large skillet over medium heat. Cover and cook. Add a splash of broth if the onion is burning. Add the garlic. Add the potato to the skillet. Add 1/4 cup broth. Cover and cook for 3 minutes. Add the the cauliflower and 1/4 cup broth at a time, as needed, until vegetables are tender. 
3. Add the almonds or pepitas and cook 1 minute. Remove from heat and add the chili powder. Season with salt and pepper.
4. Warm the taco shells or tortillas and serve. 



Guacamole
5 medium ripe Hass avocado, mashed 
3/4 cup minced red onion
1/4 cup minced cilantro
1 to 2 tablespoons minced jalapeno (optional)
2 tablespoons fresh lime juice
Salt and black pepper

1. Combine all the ingredients in a medium bowl using a spoon. Taste and adjust seasoning with salt, black pepper and lime juice.

Pickled Jalapenos
1/4 cup white wine vinegar
1/4 cup water
1 teaspoon sugar
1/2 teaspoon sea salt
1/2 teaspoon dried oregano
Ground black pepper
1/4 cup minced cilantro
2 medium jalapeno or Fresno peppers, sliced very thin using a mandoline
1 garlic clove, minced

1. Combine the vinegar, water, sugar, salt, oregano and black pepper in a medium bowl. Stir well to melt the sugar and salt. Add the cilantro, peppers and garlic. Set aside to pickle for at least 20 minutes. Cover and store in the refrigerator for up to 1 month.


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