Black Bean and Potato Tacos

25 minute Black Bean & Potato Tacos: A deliciously vegan twist on taco night! Try this super easy & filling vegetarian tacos recipe for a change of pace.

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It’s a belated Meatless Monday on Tuesday today, so here’s an easy vegetarian Black Bean & Potato Tacos recipe that works equally well for Meatless Monday, Taco Tuesday, or any night you care to shake up your usual taco routine. These tacos would also be great with sweet potatoes rather than russet; I just had the end of a bag of regular potatoes to use up today.

Talk about your simple weeknight dinners: These vegetarian tacos can be on your table in under 30 minutes, and the bean + potato combination is surprisingly filling! (This was also a nice change from the mushroom-pepper-onion veggie fajitas I usually make for a vegetarian taco-ish night.)

Looking for more vegetarian recipes? Take a few minutes to browse through the Meatless Monday category for additional dinner ideas.

Black Bean and Potato Tacos

Ingredients

1 lb russet potatoes (about three smallish)
1 Tbsp olive oil
1/2 a medium yellow onion, chopped
1 chipotle from a can of chipotles in adobo, chopped
1 Tbsp sauce from a can of chipotles in adobo
1 tsp minced garlic
1/2 tsp cumin
1/2 tsp smoked paprika
1 tsp chili powder
Sea salt, to taste
Black pepper, to taste
1 red or yellow bell pepper, chopped
1 can black beans, rinsed and drained
2 oz fresh spinach (throw more in if desired)
1 avocado, sliced
Tortillas
Additional taco fixings of choice

Directions

Pre-cook potatoes until softened, but not fully cooked (about six minutes in the microwave will do it for smaller potatoes; adjust as necessary for larger ones or boil until slightly tender). Let potatoes cool, then chop them.

Heat olive oil in a large skillet over medium heat until shimmering, then add onion and saute for two minutes. Stir in potatoes, garlic, and spices, and saute another seven minutes, stirring occasionally, until potatoes are browned.

Add bell pepper, chopped chipotle pepper, and sauce and continue cooking over medium heat for another three minutes. Stir in beans and spinach, then continue sauteing, stirring occasionally, until spinach is wilted and beans are heated through.

Serve black bean and potato tacos on warmed tortillas with sliced avocado and other taco fixings of choice.

An easy and filling vegan recipe

So why is there a red bell pepper in my ingredients photo… but then you can see yellow bell pepper in the finished tacos? Well, when I cut into the red pepper, it turned out to be moldy inside (ewww). Luckily I also had a yellow pepper in the fridge handy, so it came to save the day. When life throws you moldy peppers, just punt and substitute! It’s all good. 🙂

Anyway, it’s probably not good form to talk about moldy peppers in the same breath as yummy vegetarian tacos, so let’s move on. Black Bean and Potato Tacos are more smoky than spicy, but you can add hot salsa or taco sauce to the finished tacos as desired — I did! If you don’t choose to top with cheese or sour cream, these black bean and potato tacos are also completely vegan (make sure your tortillas don’t contain lard), and they can also be gluten free if you use corn tortillas.

Black Bean and Potato Tacos, printable recipe

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Black Bean and Potato Tacos

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These vegetarian tacos can be on your table in under 30 minutes, and the bean + potato combination is surprisingly filling!

Course dinner

Total Time 25 minutes minutes

Servings 4

Author Rachel Singer

Ingredients

• 1 lb russet potatoes (about three smallish)
• 1 Tbsp olive oil
• 1/2 a medium yellow onion, chopped
• 1 chipotle from a can of chipotles in adobo, chopped
• 1 Tbsp sauce from a can of chipotles in adobo
• 1 tsp minced garlic
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1 tsp chili powder
• Sea salt, to taste
• Black pepper, to taste
• 1 red or yellow bell pepper, chopped
• 1 can black beans, rinsed and drained
• 2 oz fresh spinach (throw more in if desired)
• 1 avocado, sliced
• Tortillas
• Additional taco fixings of choice

Instructions

• Pre-cook potatoes until softened, but not fully cooked (about six minutes in the microwave will do it for smaller potatoes; adjust as necessary for larger ones or boil until slightly tender). Let potatoes cool, then chop them.
• Heat olive oil in a large skillet over medium heat until shimmering, then add onion and saute for two minutes.  
• Stir in potatoes, garlic, and spices, and saute another seven minutes, stirring occasionally, until potatoes are browned. 
• Add bell pepper, chopped chipotle pepper, and sauce and continue cooking over medium heat for another three minutes.
• Stir in beans and spinach, then continue sauteing, stirring occasionally, until spinach is wilted and beans are heated through.
• Serve black bean and potato tacos on warmed tortillas with sliced avocado and other taco fixings of choice.

Notes

These tacos would also be great with sweet potatoes rather than russet; I just had the end of a bag of those to use up today.

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