Crispy Potato & Black Bean Tacos
Prep Time:
15 Minutes
Serves:
4 Servings (8 Tacos)
Cook Time:
35–40 Minutes
Author
About the Recipe
These crispy potato and black bean tacos are packed with bold Mexican-inspired flavors and plenty of texture. Crispy roasted potatoes are layered over a creamy, seasoned black bean spread, then topped with fresh avocado, crunchy lettuce, cilantro, and your favorite hot sauce. They’re simple, satisfying, and perfect for Taco Tuesday or any night of the week.
Ingredients
Crispy Potatoes
- 3 medium potatoes, scrubbed and cut into small cubes (leave the skins on)
- 2 tablespoons olive oil
- 2 tablespoons cornstarch
- 3 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
Black Bean Filling
- 1 tablespoon olive oil
- 1 small white or yellow onion, finely diced
- 4 cloves garlic, minced
- 1 (15 oz / 425 g) can black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
For Serving
- 8 corn or flour tortillas
- 1–2 avocados, sliced
- Iceberg lettuce, thinly shredded
- Fresh cilantro
- Your favorite hot sauce
- Lime wedges (optional)
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Linked Recipes
Preparation
Step 1
Preheat the oven to 425°F (220°C).
Step 2
In a large bowl, toss the cubed potatoes with the olive oil.
Step 3
Add the cornstarch, chili powder, smoked paprika, paprika, cumin, garlic powder, onion powder, oregano, salt, and pepper. Toss until every piece is evenly coated.
Step 4
Spread the potatoes in a single layer on a baking sheet and roast for 30–35 minutes, flipping halfway through, until golden and crispy outside and tender inside.
Step 5
While the potatoes roast, heat the olive oil in a skillet over medium heat. Add the onion and cook for 4–5 minutes, until softened.
Step 6
Stir in the garlic and cook for 30 seconds, until fragrant.
Step 7
Add the black beans, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 3–5 minutes, stirring occasionally.
Step 8
Mash the beans well with a potato masher or the back of a spoon until they form a thick, spreadable mixture. Add a splash of water if needed.
Step 9
Warm the tortillas. Spread a generous layer of mashed black beans over each tortilla, then top with the crispy potatoes.
Step 10
Add avocado, shredded iceberg lettuce, and cilantro. Finish with hot sauce and serve immediately with lime wedges if desired.
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