These gluten free, vegan potato tacos cook up in minutes but taste like you spent hours in the kitchen. You can make enough for the crew, or just enough for you two. They’re gluten free, vegan, and tasty!
I have a confession to make. The first time I ever bought frozen french fries was two weeks ago. Yes, I knew they existed, but I never saw the point. How hard is it to peel a potato or drive to Chick Fil A? I grabbed a bag on a whim for my son who is a working man of 18 who makes all his own meals. I thought they would be a fast and easy snack for him when he gets off a late shift.
Little did I realize just how versatile frozen french fries are! They literally cook up in minutes, without any of the peeling, slicing, prepwork, and you can use them in so many dishes.
These gluten free, vegan potato tacos are quickly becoming a favorite here. I use soft corn tortillas for the base. I add fat-free refried beans, salsa, and some cilantro and lettuce from the garden, and in minutes I have a complete meal that makes me look like I’m a real housewife.
The recipe below is for just one taco, but you can make as many or as few as you like. This would be a perfect dish if you’re having unexpected company, or feeding a group of hungry teens. These gluten free, vegan potato tacos are also great for a quiet night in watching movies when you want something fun and tasty, but don’t want to spend $50 on Waitr or hours in the kitchen.
Soft Corn Tortillas
The major brands of corn tortillas all put “Gluten Free” on the label. If you’re buying a brand that doesn’t say “gluten free”, make sure you check the ingredients for anything that contains gluten. There are a couple of corn/wheat blend tortillas out there. Wheat has gluten.
Frozen French Fries
I just grabbed a bag of the store brand crinkle french fries. If you have a favorite brand, you can use that. Because they’re a packaged product, always check the ingredients for anything that could contain gluten. Some fries may use wheat flour as a binder. If you have other allergies, or are vegan, be on the lookout for those too.
Old El Paso Fat Free Refried Beans
This is my favorite brand. It’s gluten free and vegan and has fewer calories than regular refried beans. If you’re not vegan or vegetarian, and you aren’t cutting out fat, you can buy your favorite brand of refried beans. Always check the label of packaged food for gluten ingredients. I use a lot of refried beans because I love the texture. If you don’t want a really smooshy potato taco, you can use less.
I use Pace Medium Salsa, but you can use your favorite brand. Again (are you tired of reading it yet?) always check labels of pre-packaged food. These tacos would probably be amazing with a salsa that had corn and black beans in it. I’m going to put that on the grocery list. Also, I use a lot of salsa, you don’t have to put the full two tablespoons on yours.
I use the leaf lettuce from my garden, but any lettuce will do. Shred it or break it up very small. Not a lettuce fan? You can leave it out. These tacos are supposed to be tasty as well as quick and easy.
Fresh cilantro put the flavor of these potato tacos over the top! But if you don’t have it, or haaaattteeee cilantro (I see you, it’s ok. No judgement) you can leave it off.
For Each Taco
- 1 Corn Tortilla
- 5 or 6 Frozen French Fries
- 2 Tbsp Fat Free Refried Beans (or to taste)
- 2 Tbsp Salsa (or to taste)
- Shredded Lettuce
- Fresh Chopped Cilantro
- Cook fries according to the package directions.
- In a lightly covered microwave safe container, warm refried beans until just hot to touch.. Stir beans.
- While the fries are cooking, heat the tortillas on an ungreased frying pan over medium heat until soft
- Place tortillas on a plate. Spread the beans on the tortilla. Place fries on the beans and top with salsa, lettuce, and cilantro.
These ingredients are for each taco. Make sure you adjust accordingly!