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Tacos de Papas Plant-based Spread

This plant-based spread is going to have you putting taco in front of every day of the week! Our girl Jazz held it down with the potatoes and guac, Shaëlle made the refried beans and salad and you know we bought some extra salsa to dip BANANE plantain chips in.


Potato Tacos

  • 4 cups potatoes

  • Taco seasoning (Paprika, S+P, garlic + onion powder, oregano & cumin)

  • Forager Queso Fresco cheese or other non-dairy cheese

  • Expeller Pressed Safflower Oil


  • 4 - 6 Avocados

  • 1 Roma tomato

  • 1/4 red Onion

  • 1/2 bunch of Cilantro

  • 6 Garlic cloves

  • 1 Lime

  • 1/2 Habanero Pepper

  • Salt

  • Pepper

Refried Beans

  • 1/2 cup Black beans (cooked/ canned)

  • 1/2 cup Pinto beans (cooked/ canned)

  • 1/2 Bell pepper

  • 6 cloves of roasted Garlic

  • 1/4 Habanero pepper

  • Salt and Pepper

  • 1/4 cup Vegetable broth

Salad + Dressing

  • 2-3 cups chopped Kale

  • 1/4 cup Coconut aminos

  • 1/4 cup Expeller Pressed Safflower Oil

  • 1 teaspoon Ginger powder

  • 1/2 teaspoon Cayenne powder

  • 1/2 teaspoon Garlic powder

  • 1 Lime

  • Dash of Salt



  1. Cut Avocados, scoop into bowl and mash

  2. Dice tomatoes and add too bowl

  3. Dice onions and add to bowl

  4. Mince cilantro, garlic, and habanero and add to bowl

  5. Squeeze lime juice into bowl

  6. Add salt and pepper

Refried Beans

  1. Add oil to baking bowl with 6 cloves of garlic then place in oven at 375 degrees for 15-20 min (until garlic is soft)

  2. Add all the other ingredients into blender

  3. Add roasted garlic (don't add the oil)

  4. Add veggie broth to mix if too thick

  5. Pour bean mix into pot

  6. Add pot to stove top at low heat

Potato Tacos

  1. Add leftover garlic infused oil (from beans) to pan

  2. Dice potatoes and add to pan

  3. Add seasoning when potatoes start to soften & start to mash them. Continue to flip and mash for 10-15 min or until there’s a crispy layer on the outside.

  4. Scoop potatoes to middle of tacos and sprinkle cheese over potatoes and half the taco

  5. Fold it in half & fry tacos in another pan until golden brown

Kale Salad

  1. Rinse and cut Kale

  2. Add Kale to salad bowl

  3. Add all other ingredients into dressing jar and shake!

  4. Pour dressing over Kale



  2. Tacos in center on cutting board

  3. Everything else in bowls baby!

A moment to acknowledge the beautiful sunflowers that Jazz and Shaëlle unknowingly bought each other for this lunch date. Celebrate your friends y’all! 🌻

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