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Black Bean Potato Tacos
Potatoes and black beans make a surprisingly hearty taco filling. A no-meat meal that doesn't feel like it's missing anything.
Allergens: Contains Gluten (if using flour tortillas). Gluten-Friendly with corn tortillas.
Ingredients
- 3 medium potatoes, diced into small cubes (about ½ inch)
- 1 can (15 oz) black beans, drained and rinsed
- 1 medium onion, diced
- 2 tablespoons vegetable oil
- 8 small tortillas (flour or corn, if available)
Optional Extras
- Salt and pepper
- Cumin and chili powder
- Hot sauce
- Lime juice
- Any available fresh toppings (diced avocado, peppers)
Equipment
- Large skillet
- Knife and cutting board
- Spatula or stirring spoon
Instructions
- Heat the vegetable oil in a large skillet over medium heat.
- Add the diced potatoes in a single layer as much as possible. Let them cook without stirring for 3–4 minutes so the bottom side gets golden and crispy.
- Stir the potatoes and add the diced onion. Cook together for another 5–7 minutes, stirring every couple of minutes, until the potatoes are tender and browned on several sides.
- Add the drained black beans. Stir and cook for 2–3 minutes until heated through. Season with salt, pepper, cumin, and chili powder if you have them.
- Warm the tortillas (10 seconds per side in a dry skillet, or wrap in a damp paper towel and microwave for 20 seconds).
- Spoon the filling into the tortillas. Top with whatever extras you have.
Notes
- No tortillas? Serve the filling over rice for a burrito bowl, or eat it straight as a hash.
- Quick homemade tortillas: Mix 2 cups flour, ½ teaspoon salt, 3 tablespoons oil, and ¾ cup warm water. Knead briefly, divide into 8 balls, roll flat, and cook in a dry hot skillet for about 1 minute per side.
- Add an egg: A fried egg on top makes this a complete meal with extra protein.
- Leftovers: The filling reheats well. Keep it separate from tortillas if storing.
- Gluten-friendly: Use corn tortillas instead of flour. The filling itself uses no gluten-containing ingredients.