Satisfying and Easy: Vegan Green Chili Potato Tacos!
It’s time for Taco Tuesday! These spicy green chili potato tacos are quick and easy! Take some help from the microwave for a one-pan dish. Topped with a simple vegan avocado slaw. The perfect whole foods, plant-based weeknight dinner.
Oil-Free Vegan Green Chili and Potato Tacos
Green chili and potato tacos are one of my go-to dishes for eating out at a Mexican taqueria. The traditional recipe often tops the tacos with a Mexican cheese or crema. However, for this plant-based vegan version, I ditch the dairy and opt for a creamy avocado slaw. This makes a quick, satisfying weeknight dinner. Perfect for Taco Tuesday!
Green Chili and Potato: Fusion Food?
Some consider this combination of green chili and potatoes to be a fusion food. The green chilis come from Mexico. Yet, the potatoes come from Peru. The two work together to create a taco filling that is simple yet full of flavor. This will soon become a favorite plant-based dinner.
What’s the Difference between Peppers: Jalapenos, Green Chilies, and Poblanos
Technically, jalapenos, green chilies, and poblanos are all considered green chili peppers. However, the main difference is their levels of heat. Jalapenos are the spiciest, while poblanos come in second. Canned green chilies come from Anaheim peppers. These peppers are milder and can be integrated easily into recipes. Besides these tacos, I love adding canned green chilies to Vegan Cornbread and a Quinoa Fiesta Bowl. When looking for canned green chilies, try to find a brand like Rio Luna, which uses organic, sustainable farming methods.
Avocado: Dairy-Free Vegan Taco Topping
Many tacos are often topped with Mexican cheese or crema. However, it’s easy to create a dairy-free, vegan topping. Simply, swap out the cheese for creamy avocado. You can dice it plan, make a quick 5-Minute Guacamole, or mash it with crunchy cabbage (like in this recipe). I even use this trick when dining out. When at a Mexican restaurant, I’ll ask for guacamole instead of cheese or sour cream. So easy and so delicious!
Easy, Satisfying and Full of Flavor
How can a recipe that is so easy be so full of flavor? You’ll love this recipe for so many reasons:
- Easy to make
- Satisfying
- Budget-Friendly
- Perfect for Feeding a Crowd
- Great Weeknight Dinner
Chef Katie’s Oil-Free Plant-Based Cooking Tips:
Ground Cumin: Ground cumin adds smoky flavor to your plant-based recipes. It is used often in Mexican, Indian, and Middle Eastern cuisine. In fact, it is the second-most-popular spice in the world…second only to black pepper.
Don’t want to use a microwave? If you don’t have or don’t want to use a microwave to cook the potatoes, you can also roast them in the oven. Place in a 350F oven, whole. Roast until tender, about 40-45 minutes, flipping halfway through.
Other potato varieties: It’s best to use a thin-skinned waxy potato for this recipe. Yukon Golds are great, but you can also use red skin potatoes and smaller varieties of fingerlings. Avoid using sweet potatoes (which are too wet) and Russets (which are too starchy).
Tortilla Warmer: You can warm the tortillas in the oven and on the stovetop. However, if you enjoy tacos often, you should consider a microwave tortilla warmer. It makes it quick and easy to warm a bunch of tortillas at once.
Oil-Free: I’m on a mission to get rid of empty calories. The filling for these potato tacos are cooked without oil. You simply don’t need. Be sure to also use oil-free tortillas.
Microwave the potatoes for this quick, easy recipe 
Cut the potatoes into hearty chunks for a satisfying meal. 
Avocado creates the creamy base for a crunchy cabbage slaw 
Use your hands to mash the avocado into the slaw 
Use thin-skinned waxy potatoes so that you don’t have to peel them 
Vegan Green Chili Potato Tacos – Plant-Based , Oil-Free Mexican Recipe from Plants-Rule
Watch to Learn More:
Vegan Green Chili Potato Tacos – Plant-Based , Oil-Free Recipe
- Medium
- Ready in: 30 minutes
- Servings: 4
If you love this recipe, you’ll also love: Charred Mushroom Poblano Tacos, Easy Vegan Lentil Tacos, Salsa Verdes Black Bean Enchilada Mexican Casserole, and Oaxacan Baked Tostadas with Tomatillo Serrano Guacamole
Print RecipeVegan Green Chili Potato Tacos – Plant-Based , Oil-Free Recipe
Ingredients
For the Vegan Green Chili-Potato Tacos:
- 6 medium gold potatoes about 2 pounds
- 1 large 7-ounce can large chopped green chilis
- 1 onion diced
- 1 teaspoon ground cumin
- Salt to taste
- 12 small corn tortillas
For the Quick Avocado Cabbage Slaw:
- 2 cups shredded Red Cabbage
- 1 ripe avocado
- 2 tablespoons fresh cilantro chopped
- 2 teaspoons red wine vinegar
- Salt to taste
Instructions
To make the Vegan Green Chili Potato Tacos:
- Scrub the potatoes clean. Place in a microwave-safe dish and microwave on “Potato” setting until knife-glide tender, about 6-8 minutes. If you don’t have a “Potato” setting, microwave in 90-second increments, flipping in between, until tender. While the potatoes cook, start cooking the onion.
- In a wide saute pan, saute the onions over medium heat until the soften and start to brown around the edges, 8-10 minutes. You don’t need to use any oil. If the onions start to blacken and cook too quickly, lower the heat and add ¼ cup of water.
- Once the onions are brown, add the ground cumin. Cook until aromatic, 1-2 minutes. At this point, you need the potatoes. If you’re still waiting for the potatoes, turn off the heat on the onions.
- When the potatoes are tender and cool enough to handle, cut into large, bite-sized chunks. Add the potatoes and green chilies to the sautéed onion mixture. Cook over medium heat until all of the flavors come together, about 5 minutes. Season with salt, to taste.
To make Quick Avocado Red Cabbage Slaw:
- In a medium bowl, combine all ingredients: shredded cabbage, avocado, cilantro, red wine vinegar, and a dash of salt. Use your hands to mash up the avocado into the slaw. You want a creamy slaw. Let sit for 5 minutes.
To warm the corn tortillas:
- You have a couple of options to warm the tortillas. First, you can place six tortillas on a microwavable plate and cover them with a damp paper towel. Microwave in 30-second bursts until they are warmed through. Transfer to a tortilla warmer (or a basket with a clean kitchen towel). Repeat with the remaining tortillas until all your tortillas are warm. Another option is to wrap all of the tortillas in foil. Place in a 350F oven for 10 minutes, until warm.
To assemble the Vegan Green Chili Potato Tacos:
- Portion a big spoonful of the Vegan Green Chili Potato filling into each of the corn tortillas. Top with some of the Quick Avocado Red Cabbage Slaw. Serve with fresh limes. Enjoy immediately!
Notes
Nutrition Facts
| Nutrition Facts | |
|---|---|
| Servings 6.0 | |
| Amount Per Serving | |
| calories 280 | |
| % Daily Value * | |
| Total Fat 5 g | 8 % |
| Saturated Fat 1 g | 3 % |
| Monounsaturated Fat 2 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 197 mg | 8 % |
| Potassium 843 mg | 24 % |
| Total Carbohydrate 55 g | 18 % |
| Dietary Fiber 8 g | 30 % |
| Sugars 6 g | |
| Protein 6 g | 12 % |
| Vitamin A | 9 % |
| Vitamin C | 86 % |
| Calcium | 10 % |
| Iron | 16 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Shopping and Gear List
- The Spice Way Ground Cumin
- Dexas Microwavable Tortilla Warmer, Granite Pattern – 503-55
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I made these tacos for dinner this evening and I have to say they were delicious !!
Thanks for the recipe and you great website.
Thanks Kathy! Those are some of my favorite tacos — glad you enjoy as well!
Love these tacos! So easy and the filing is so good! Will definitely be making them again.
Thanks! One of my favorite weeknight recipes!