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Vegetarian Spring Tacos with White Beans and Potatoes, Garlic Yogurt Sauce

Vegetarian Potato Tacos with White Beans and Garlic Yogurt Sauce

Fresh and healthy potato tacos with white beans marinated in a herby olive oil, topped with a creamy yogurt sauce. Serve in corn tortillas with avocado and radishes!
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Prep Time :15 minutes
Cook Time :20 minutes
Total Time :30 minutes
Yield: 4 servings
Author: Amanda Paa




  • 2 cups diced red potatoes, about 2 medium sized potatoes
  • 1 15 ounce can white beans, drained
  • 1/4 cup extra virgin olive oil
  • 1 1/2 teaspoons kosher salt, divided
  • 1/4 teaspoon black pepper
  • 1 tablespoon chopped fresh tarragon
  • 1 teaspoon white wine vinegar
  • radishes thinly sliced
  • hemp seeds
  • bibb lettuce
  • tortillas

Garlic Yogurt Sauce

  • 3/4 cup plain greek yogurt
  • 2 tablespoons water
  • 1 clove garlic, grated
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1 tablespoon finely chopped fresh parsley


  • Bring a medium pot of water to a boil. Add 1 teaspoon salt, then potatoes. Simmer for 8-9 minutes, until they are fork tender, but not falling apart. Remove from heat and drain.
  • In a large bowl, mix them with the beans, olive oil, salt, pepper, tarragon, and white wine vinegar. 
  • Let sit for 10 minutes. Meanwhile, make the garlic yogurt sauce by whisking everything together. 
  • Assemble tacos, spreading a thin layer of sauce on the surface, then adding lettuce, potato mixture, radishes, hemp seeds, and more yogurt sauce. I also like to add avocado or feta cheese.