× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Vegan Potato Taco Bake

Share this

Print Recipe
Potato Type: Yellow
Prep Method: Baked

Dish

Main Dish

Prep Time

15 Mins

Cook Time

60 Mins

Serving

Serves 8

Ingredients

  • 2.25 lbs yellow potatoes
  • 1/2 + 1 tbsp olive oil, separated
  • 3 cloves garlic, minced
  • 1 jalapeño, minced
  • 1 medium white or yellow onion, diced
  • 2 Cups cooked green lentils
  • 1 large can (28 Oz) diced tomatoes
  • 1 4 ounce can diced green chilies
  • 1/2 cup nutritional yeast
  • Taco seasoning: 2 tsp chili powder, 3/4 tsp garlic powder, cumin, paprika, oregano, garlic powder, ginger, 1/2 tsp turmeric, 1/4 tsp cayenne, black pepper, salt
  • Cilantro to garnish

Preparation

  1. Set oven to 475 °F and spray a medium baking dish with cooking spray.
  2. After washing the potatoes, dice into 1/4-1/2 inch cubes and toss in 1/2 tablespoon olive oil.
  3. Place potatoes in baking dish, spread evenly and bake for 40 minutes.
  4. While potatoes are baking, heat 1 tablespoon olive oil in a large skillet over low-medium heat before adding garlic and jalapeño. Stir and cover for 1-2 minutes.
  5. Add onion, stir and cover another 3-4 minutes.
  6. Add the tomato, green onion and lentils, stir and cover while you make the taco seasoning, about 3 minutes.
  7. Mix together all spices before spreading over mixture in the pan and stirring well.
  8. Add the nutritional yeast, stir and remove from heat.
  9. Once potatoes have baked to a slight golden brown, remove from the oven and stir before pouring the taco mixture over them.
  10. Stir slightly so that the mixture is evenly distributed, and place back in the oven for 15 minutes. Alternatively, you can let the mixture cool and store covered in the refrigerator for up to 4 days before reheating for 30 minutes in the oven.
  11. Serve on its own or with greens and avocado.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

370

Fat

4g

Sodium

225mg

Vitamin C

28mg

Carbohydrates

62g

Fiber

10g

Protein

19g

Potassium

610mg

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up