Crispy potatoes, hearty black beans, and a rich and creamy slaw equals taco perfection! Next taco Tuesday choose these flavourful, seriously mouth-watering potato tacos for the menu.
This recipe was originally published in November 2019. It has been updated for content and photos.
Potatoes are one of those foods that almost everyone loves. From picky eaters to vegan, vegetarian, and omnivores alike, potatoes are a crowd pleaser.
These crispy potato tacos are a fantastic dish for the entire family and are guaranteed to be a winner.
Top these vegan tacos with creamy coleslaw, guacamole, or anything your heart desires. 🙂
Jump to:
Reader Feedback:
⭐⭐⭐⭐⭐ These tacos are absolutely delish. I highly recommend you make the slaw and guac! My family loves them and there wasn’t even a morsel left. I did have to use some cayenne pepper inplace of paprika because I ran out but I think I will use cayenne everytime because we like the heat. Thank you for sharing this recipe with us, bravo! – Andrea
Why you’ll love these potato tacos
- Flavourful! The potatoes are perfectly seasoned and they’re so crispy! They remind me of hash browns, without being fried.
- Wholesome: Unlike fried potatoes loaded with excess oil, these potato cubes are baked with just a touch of oil. OR you can make them completely oil-free by subbing the oil with a flavourful broth.
- Kid-friendly. My boys LOVE crispy potatoes, and I don’t think I’ve met another human who doesn’t. 🙂
- Filling: Adding black beans and other toppings makes these potato tacos not only a complete meal but a satisfying one, too.
- Allergen friendly: These potato tacos are free from most common allergens. They’re vegan, dairy-free, gluten-free, soy-free, nut-free, and easily made corn-free by selecting tortillas without corn.
Ingredients + Substitutions
Here’s what you’ll need to make these crispy potato tacos.
- Potatoes: I prefer Yukon Gold potatoes, but use whatever you have on hand. Russet potatoes or red potatoes would be great as well. Either way, make sure to evenly cube them for even cooking and crispiness.
- Oil: I like avocado oil for cooking, but you can also make these without the oil for less calories and fat. Use a flavourful broth to replace the oil if preferred.
- Spices: I’m using a blend of paprika, salt, rosemary, thyme, garlic powder, onion powder, and cumin. You may adjust or omit any of the seasonings to your taste. However, I do feel this blend is perfect for the potatoes.
- Beans: The heartiness of black beans pairs perfectly with these potato tacos, but you may also use pinto beans, chickpeas, or refried beans if you prefer.
- Tortillas: I like these potato tacos with corn tortillas. But you may use wheat or flour tortillas if you prefer and if you’re not avoiding gluten.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Peel and dice your potatoes into half-inch cubes. (photo 1)
Place the cubed potatoes in a large bowl with the spices. (photo 2)
Mix well to evenly coat the potato cubes. (photo 3)
Arrange in a single layer on a baking tray. (photo 4)
Bake until desired crispiness is reached, flipping at the halfway point. (photo 5)
Fill your tortillas with the potatoes and other toppings of choice. (photo 6)
Serve with all your favourite taco toppings and garnishes.
Toppings + garnishes
You may top these crispy potato tacos with any of your favourite toppings. Here are some ideas for you:
- For veggies: Diced tomato, pineapple pico de gallo, lettuce, shredded cabbage, sliced jalapeno, sautéed onion or pepper, and/or black olives.
- For protein: Black beans, refried beans, chickpeas, pinto beans, and/or lentils.
- For the sauce: Creamy coleslaw, guacamole, cashew cream (sour cream), guasacaca, salsa, cheese sauce, and/or hot sauce.
- For garnish: Fresh cilantro, parsley, dill, mint, and/or a squeeze of lime.
Equipment
You may use a french fry cutter to make cutting your potatoes a little quicker. Just slice them into half inch slices and then press them through the french fry slicer to quickly cube the potatoes.
If you don’t have a tool to assist you, use a sharp knife.
Storage
Store the components of your black bean potato tacos separately so they don’t get soggy.
The potatoes will keep refrigerated in a sealed container for 3-4 days. They will lose some crispiness in the fridge, but you may reheat them in the oven or toaster oven to return them to a crispy state.
If you’re not avoiding oil, you may reheat them in a large skillet or pan with a smidge of oil to crisp them up again.
Expert Tips
- Cut the potatoes as evenly sized as possible for even cooking.
- Don’t crowd the potatoes on your baking tray. Arrange them in a single layer with plenty of space so they crisp up nicely.
- For oil-free, omit the oil and use a flavourful broth in its place. At the halfway point, spray a little more broth or water on the potatoes if they look dry. Watch carefully to prevent burning.
- The potatoes will keep for 3-4 days in a sealed container in the fridge, however, they will lose some crispiness. Reheat in the oven or toaster oven to return to a crispy state.
- Store leftovers separately and assemble just before enjoying.
More vegan taco Tuesday recipes!
More delicious potato recipes
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
Buon appetito,
Rosa
📖 Recipe
Ingredients
- 2 pounds yellow potatoes approx. 4 large or 8 small potatoes
- 1 tablespoon avocado oil or your choice see notes for oil free option
- 1 teaspoon paprika sweet or smoked
- ½ teaspoon sea salt or to taste
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- ¼ teaspoon black pepper or cayenne pepper optional for spicy potato tacos
- 6 whole grain or corn tortillas
- ¾ cup black beans cooked or canned
Optional Toppings
- coleslaw
- guacamole
- cashew cream
- diced tomato, sliced jalapeno, olives
- fresh cilantro, lime juice
Instructions
- Preheat your oven to 450°F / 232°C convection bake and line a large baking sheet with parchment paper. Set it aside.
- Peel and dice your potatoes into half-inch cubes. You should get about 4 cups of cubed potatoes. Place them in a large mixing bowl with the oil (if using) and all the seasoning. Mix well.
- Arrange the cubed potatoes in a single layer on your prepared tray and bake for 15 minutes. Then flip your potatoes and bake another 10-15 minutes, until crispy.NOTE: If you don't have a convection oven, you may need a few extra minutes to reach desired crispiness level.
- While the potatoes are baking, prepare any other toppings you'd like. Then assemble your potato tacos with a generous amount of potatoes and your choice of toppings.
grace
I have a huge bag of cooked potatoes in my fridge…what if I simply added the spices after cutting these up and air fried them and then put with taco seasonings and all?
Rosa
That sounds great! Hope you enjoy. 🙂
Dawn B
These were delicious! I made the slaw too. Will definitely add to my rotation to make again & again.
rosa
Thanks very much Dawn, thrilled you enjoyed them! 🙂
Andrea
These tacos are absolutely delish. I highly recommend you make the slaw and guac! My family loves them and there wasn’t even a morsel left. I did have to use some cayenne pepper inplace of paprika because I ran out but I think I will use cayenne everytime becauae we like the heat. Thank you for sharing this recipe with us, bravo!
rosa
Thank you very much for taking the time to provide your feedback. Cayenne pepper sounds like a great addition to these. Glad everyone loved them. 🙂