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    Home » Recipes » Mains

    Crispy Potato Tacos w/ Black Beans & Slaw

    Published: Jul 19, 2022 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    830 shares
    JUMP TO RECIPE

    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.

    Corn tortillas stuffed with potatoes, black beans and coleslaw.

    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:
    • Why you’ll love these potato tacos
    • Ingredients + Substitutions
    • Instructions
    • Toppings + garnishes
    • Equipment
    • Storage
    • Expert Tips
    • More vegan taco Tuesday recipes!
    • More delicious potato recipes
    • 📖 Recipe

    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

    Corn tortillas stuffed with potatoes, black beans, guacamole and coleslaw.

    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 on cutting board with bowl of coleslaw beside it.
    See recipe card for quantities.
    • 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.)

    Diced potatoes on cutting board.

    Peel and dice your potatoes into half-inch cubes. (photo 1)

    Diced potatoes and seasoning in large mixing bowl.

    Place the cubed potatoes in a large bowl with the spices. (photo 2)

    Seasoned potato pieces in large mixing bowl.

    Mix well to evenly coat the potato cubes. (photo 3)

    Baking tray with seasoned potatoes in a single layer.

    Arrange in a single layer on a baking tray. (photo 4)

    Crispy cubed potatoes on tray after baking.

    Bake until desired crispiness is reached, flipping at the halfway point. (photo 5)

    Four open corn tortillas with potatoes, black beans, coleslaw and cilantro on top.

    Fill your tortillas with the potatoes and other toppings of choice. (photo 6)

    Serve with all your favourite taco toppings and garnishes.

    Four potato tacos on wooden cutting board.

    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!

    • soft tacos on plate with avocado garnish and salsa for dipping
      Veggie Ground Taco Meat [GF + Oil Free]
    • Cutting board with fajitas in corn tortillas with avocado, cilantro and crema fresca garnish.
      Quick + Easy Jackfruit Fajitas
    • rounded mexican buddha bowl of rice, black beans, corn, tomato salad, avocado and a lime wedge
      Oil Free Mexican Buddha Bowl
    • Hands holding up jackfruit burrito that is cut in half.
      BBQ Jackfruit Burrito [Vegan Burritos]

    More delicious potato recipes

    • Smashed potatoes on white serving dish with parsley sprinkled on top.
      Garlicky Air Fryer Smashed Potatoes
    • Hand holding up plate of mashed potatoes.
      Instant Pot Mashed Potatoes No Drain!
    • Roasted potatoes in white tray with lemon wedges and parsley garnish.
      Roasted Greek Lemon Potatoes
    • plate with large hash browns and fruit scattered around the dish
      Air Fryer Hash Browns From Scratch [Oil Free Option]

    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

    Corn tortillas stuffed with potatoes, black beans and coleslaw.

    Crispy Potato Tacos with Black Beans + Slaw

    Next taco Tuesday choose these flavourful, seriously mouth-watering potato tacos for the menu.
    5 from 4 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Course: Main Course
    Cuisine: Mexican
    Servings: 6 Servings
    Calories: 225kcal
    Author: Rosa

    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
    Prevent your screen from going dark

    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.

    Notes

    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. 
    Nutritional information is for ⅙ of the potatoes and black beans with one wrap and does not include optional toppings.

    Nutrition

    Calories: 225kcal | Carbohydrates: 44g | Protein: 7g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 215mg | Potassium: 774mg | Fiber: 7g | Sugar: 1g | Vitamin A: 172IU | Vitamin C: 30mg | Calcium: 48mg | Iron: 2mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    830 shares

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    1. Tanya

      September 21, 2022 at 12:41 pm

      Is it necessary to peel the potatoes? The ones I have are very small.

      Reply
      • Rosa

        September 22, 2022 at 8:42 am

        You can leave the skin on if you prefer. Just give them a good scrub. Enjoy 🙂

        Reply
    2. Helen S.

      September 21, 2022 at 10:02 am

      My sister has mobility issues following a stroke, so we don’t “taco,” but we definitely “bowl” and fillings like this work beautifully. Thank you Rosa!!

      Reply
      • Rosa

        September 22, 2022 at 8:43 am

        My pleasure Helen, enjoy.

        Reply
    3. grace

      June 29, 2021 at 8:51 am

      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?

      Reply
      • Rosa

        June 29, 2021 at 12:04 pm

        That sounds great! Hope you enjoy. 🙂

        Reply
    4. Dawn B

      January 14, 2020 at 11:07 pm

      5 stars
      These were delicious! I made the slaw too. Will definitely add to my rotation to make again & again.

      Reply
      • rosa

        January 15, 2020 at 10:08 am

        Thanks very much Dawn, thrilled you enjoyed them! 🙂

        Reply
    5. Andrea

      November 14, 2019 at 8:08 am

      5 stars
      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!

      Reply
      • rosa

        November 14, 2019 at 10:22 am

        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. 🙂

        Reply

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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients, and under 400 calories per serving with several gluten-free and oil-free options! Occasional cheat days included. 😉

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    830 shares