Crispy Bean and Potato Mini Tacos with Mexican Ranch
Crispy Bean and Potato Mini Tacos with Mexican Ranch
Ingredients
For the tacos:
- 4 yukon gold potatoes peeled, cut into 1/2 chunks and cooked until tender
- 1 can refried beans seasoned with salt, onion and garlic powder
- shredded cheese I used Mexican blend
- mini street taco tortillas
- ranch dip
- hot sauce
- oil for frying
For the Mexican Ranch:
- 1 cup sour cream I used light
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
- 1 tsp dried parsley
- 1/2 tsp dried dill
- 1/2 tsp chili powder
- hot sauce to taste
Instructions
- Cook potato chunks until tender and drain well. Season refried beans and mix well.
- Heat a few tbsp of oil in a skillet over medium heat. Lay out the mini tortillas and spoon a thin layer of beans over them. Add some potato chunks and some cheese and fold in half. Repeat with all the tortillas.
- When the oil is hot, add a few tacos to the pan and fry until golden brown on one side. Flip and brown the other side. Repeat with the other tacos until they are all cooked and serve immediately.
- Mix the ranch ingredients together in a bowl. Serve the tacos with ranch and hot sauce.
Tried this recipe?Let us know how it was!