Low Fat Vegan Mexican Taco Bowl

When all your favorite Mexican flavors unite in one ultimate low fat vegan Mexican taco bowl drizzled in amazing vegan sour cream and easy enchilada sauce!

Course Main Course

Cuisine Mexican

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15 minutes

Cook Time 35 minutes

soaking time 2 hours

Total Time 50 minutes

Servings bowls

Calories 124kcal

Author Sophia DeSantis

Ingredients

2 medium sized purple potatoes , chopped into medium pieces (about 4 inches in length, other varieties work too)
2 tablespoons veggie broth to roast potatoes , (low sodium if needed) or a drizzle of your favorite oil
dash sea salt
1 cup corn (frozen or cooked fresh)
4 cups chopped lettuce

Easy “Refried” Beans:

1 can (15 ounces) black beans
1 1/2 tablespoons chili powder
1 tablespoon cumin
1/2 teaspoon garlic powder
sea salt , to taste (depending on if your beans are salted, see note)

Optional toppings:

US Customary - Metric

Instructions

Preheat oven to 450°F/230°C. Wash and cut potatoes (skins on) into pieces, you can use whatever thickness you desire.
Optional for crispier potatoes (or go straight to the next step): Soak potatoes in a bowl of water for 1-2 hours to remove some of the starchiness. Dry thoroughly, or let air dry.
Place potatoes in a bowl and mix with veggie broth (or oil if you use it), and a dash of salt. Then, put potatoes on a parchment lined cookie sheet and bake for 35-45 minutes, depending on thickness, until golden brown.
While they are baking, put the can of beans into a medium pot, juice and all. Cook over medium heat until it begins to bubble.
Add in chili powder, cumin, garlic powder and salt and mash with a potato masher as it cooks to give them the “refried” consistency. Once mashed, turn heat to low and keep warm.
Chop lettuce, avocado and warm frozen corn. Make salsa and sauces if you don’t have them prepped (although I highly recommend you do this the day before).
Once potatoes are done, assemble the bowls. Place 1 cup lettuce at the bottom of each bowl, then top with even amounts (divide ingredients) of potatoes, beans, corn and avocado.
Place about 1/4 cup (or more if desired) salsa in the middle and drizzle with sour cream and Easy Enchilada Sauce. Enter into Mexican food heaven!

Notes

Nutritional info does not include optional toppings
You will have leftovers of the salsa and the sauces, so you can cut the amount of each you make or store them in the fridge, or freezer, to use with another meal.
See the site for other recipes for each. The salsa goes amazing with chips as an appetizer or snack. I highly recommend seeing below on how you can prep these ahead of time to make a super fast and easy dinner!

Tips to prep ahead:

Make Salsa, sour cream and enchilada sauce, roast the potatoes, and make the beans. You can also have the lettuce chopped.

Baby/toddler food idea:

Feed baby beans with the soft inside of some potatoes along with mashed avocado and a light sprinkle of the sour cream and enchilada sauce if they are ready for flavors. For toddler, cut potatoes and avocado into small pieces, and serve alongside some corn cooked until soft and black beans kept whole and cut into halves. Can even give some of the sauces as dips.

Nutrition