Sheet Pan Hash Brown Tacos

Crispy potatoes are topped with plant-based crumbles, cheese and your favorite taco toppings in a fun twist on tacos.

Serves: 4Prep: 15 minutesCook: 25 minutesTotal: 40 minutesDifficulty: Easy

Serves: 4


  • 3 cups Country Style Hash Browns
  • 1 bag (13 oz.) plant-based ground
  • 1 tablespoon taco seasoning blend
  • 1 can (15 oz.) black beans, drained and rinsed
  • 1 1⁄2 cups cheddar cheese, shredded
  • 2 cups shredded lettuce
  • 1⁄2 cup pico de gallo
  • 1⁄2 cup guacamole
  • 3 tablespoons green onions, sliced


  • Preheat oven to 400°F.
  • On baking sheet, spread hash browns into even layer. Bake 15 minutes on bottom rack; continue baking on top rack 15 minutes, until crispy.
  • Cook plant-based ground according to package instructions. Season with taco seasoning. Spread over hash browns; top with black beans and cheese. Bake 5 to 10 minutes, until cheese is melted.
  • Top with lettuce, pico de gallo, guacamole and green onions.
  • Refrigerate leftovers.