Smoky Roasted Potato and Black Bean Tacos

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 8 tacos)
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Quick Ingredients

• 1 1/2 lb (680 g) Yukon Gold or red potatoes, diced 1/2 inch
• 3 tbsp olive oil, divided
• 2 tsp chili powder, 2 tsp ground cumin, 1 tsp smoked paprika
• 1 tsp garlic powder, 1 tsp fine salt, 1/2 tsp black pepper
• 1 (15 oz / 425 g) can black beans, drained and rinsed
• 1/2 cup finely diced onion, 2 garlic cloves (minced)
• 8 small (5–6 inch) corn or flour tortillas
• 2 cups shredded cabbage or lettuce
• 1 ripe avocado, sliced; 1/2 cup crumbled queso fresco or shredded cheese
• 1/3 cup sour cream or Greek yogurt, 1 lime (zest and juice), fresh cilantro

Do This

• 1. Heat oven to 425°F (220°C). Toss diced potatoes with 2 tbsp oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
• 2. Spread potatoes on a sheet pan and roast 25–30 minutes, flipping once, until browned and crispy at the edges.
• 3. While potatoes roast, sauté onion and garlic in 1 tbsp oil, add black beans, a pinch of cumin, salt, pepper, and 2 tbsp water; simmer 5 minutes.
• 4. Stir together sour cream (or yogurt), lime juice, lime zest, a pinch of smoked paprika, and salt to make a quick lime crema.
• 5. Prep toppings: shred cabbage, slice avocado, chop cilantro, crumble cheese, and cut remaining lime into wedges.
• 6. Warm tortillas in a dry skillet or directly over a low gas flame until soft and pliable.
• 7. Fill tortillas with beans, roasted potatoes, cabbage, avocado, cheese, a drizzle of lime crema, and cilantro. Serve with lime wedges.

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Why You’ll Love This Recipe

• Big, bold smoky flavor from chili, cumin, and roasted potatoes, without needing a grill.
• Hearty and satisfying thanks to crispy potatoes and protein-rich black beans.
• Flexible for different diets: easy to make vegetarian or fully vegan.
• Great for busy weeknights, yet impressive enough for casual entertaining or taco night.

Grocery List

• Produce: Yukon Gold or red potatoes, yellow or white onion, garlic, green or red cabbage (or lettuce), avocado, fresh cilantro, limes.
• Dairy: Sour cream or Greek yogurt, queso fresco or shredded cheese (cheddar, Monterey Jack, or similar).
• Pantry: Olive oil, canned black beans, corn or flour tortillas, chili powder, ground cumin, smoked paprika, garlic powder, dried oregano (optional), salt, black pepper.

Full Ingredients

For the Smoky Roasted Potatoes

• 1 1/2 lb (680 g) Yukon Gold or red potatoes, scrubbed and diced into 1/2-inch cubes
• 2 tbsp olive oil
• 2 tsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp fine sea salt (or 3/4 tsp table salt)
• 1/2 tsp freshly ground black pepper

For the Smoky Black Beans

• 1 tbsp olive oil
• 1/2 cup finely diced yellow or white onion (about 1/2 small onion)
• 2 garlic cloves, minced
• 1 (15 oz / 425 g) can black beans, drained and rinsed
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika (optional, for extra smokiness)
• 1/4 tsp dried oregano (optional)
• 1/2 tsp fine sea salt, or to taste
• 1/4 tsp freshly ground black pepper
• 2–3 tbsp water or vegetable broth (to loosen the beans)

For the Lime Crema

• 1/3 cup sour cream or plain Greek yogurt
• 1 tbsp freshly squeezed lime juice
• 1 tsp finely grated lime zest (from about 1/2 lime)
• 1/4 tsp smoked paprika or chili powder
• 1–2 tsp water, as needed to thin
• Pinch of fine sea salt, to taste

For Serving and Toppings

• 8 small (5–6 inch) corn or flour tortillas
• 2 cups finely shredded green or red cabbage (or crisp lettuce)
• 1 ripe avocado, sliced or diced
• 1/2 cup crumbled queso fresco or shredded cheese (cheddar, Monterey Jack, or pepper jack)
• 1/4 cup chopped fresh cilantro leaves
• 1/4 small red onion, very thinly sliced (optional)
• Pickled jalapeño slices or hot sauce, to taste (optional)
• 1 lime, cut into wedges, for serving

Step-by-Step Instructions

Step 1: Preheat the oven and season the potatoes

Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easier cleanup, or lightly oil it. Place the diced potatoes in a large mixing bowl. Drizzle with 2 tbsp olive oil, then sprinkle over the chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Toss thoroughly until every potato cube is evenly coated with the oil and spices. Take a moment to check that no spices are clumped in one spot; they should be distributed evenly over the potatoes.

Step 2: Roast the potatoes until crispy and smoky

Spread the seasoned potatoes out on the prepared baking sheet in a single layer, making sure they are not crowded. Overcrowding will steam them instead of roasting. Place the sheet in the preheated oven and roast for 15 minutes. Remove the pan, flip the potatoes with a spatula, and spread them back out. Return to the oven and roast for another 10–15 minutes, or until the potatoes are deeply golden in spots, crispy at the edges, and tender when pierced with a fork. Set aside, leaving them on the warm pan until ready to assemble.

Step 3: Cook the smoky black beans

While the potatoes roast, heat 1 tbsp olive oil in a medium skillet over medium heat. Add the diced onion and cook, stirring occasionally, for 3–4 minutes until softened and translucent. Stir in the minced garlic and cook for 30 seconds, just until fragrant. Add the rinsed black beans, ground cumin, chili powder, smoked paprika (if using), dried oregano, salt, and black pepper. Pour in 2–3 tbsp water or vegetable broth and stir to combine. Reduce the heat to medium-low and simmer for 5–7 minutes, stirring occasionally, until the beans are heated through and slightly thickened but still a bit saucy. Taste and adjust salt or spices as needed, then keep warm on low heat.

Step 4: Mix the lime crema and prep the fresh toppings

In a small bowl, whisk together the sour cream (or Greek yogurt), lime juice, lime zest, smoked paprika or chili powder, and a pinch of salt. Add 1–2 tsp water, a little at a time, until the sauce reaches a drizzleable consistency. Taste and adjust lime or salt to your liking. Set aside. While the beans simmer and potatoes finish roasting, prepare your toppings: thinly shred the cabbage, slice or dice the avocado, chop the cilantro, thinly slice the red onion (if using), crumble or shred the cheese, and cut the lime into wedges. Arrange all toppings in small bowls or on a platter for easy assembly.

Step 5: Warm the tortillas

Just before serving, warm the tortillas so they are soft and pliable. For a skillet method, heat a dry skillet over medium-high heat. Warm each tortilla for 20–30 seconds per side, until it has light brown spots and becomes flexible. Stack them on a plate and cover with a clean kitchen towel to keep them warm. For a gas flame method, use tongs to place each tortilla directly over a low gas flame for a few seconds per side, turning frequently until lightly charred in spots. Again, stack and cover to keep warm.

Step 6: Assemble the smoky potato and black bean tacos

To build each taco, place a warm tortilla on a plate. Add a spoonful of smoky black beans as the base, followed by a generous scoop of roasted potatoes. Top with a small handful of shredded cabbage for crunch. Add avocado slices, a sprinkle of crumbled queso fresco or shredded cheese, and a few slices of red onion if you like. Drizzle with the lime crema and finish with chopped cilantro and pickled jalapeños or hot sauce, if desired. Serve immediately with lime wedges on the side for squeezing over the top. Enjoy while everything is warm and the potatoes are still crisp.

Pro Tips

• Cut potatoes evenly: Aim for 1/2-inch cubes so they roast at the same pace and get evenly crispy.
• Do not overcrowd the pan: If your baking sheet is small, use two pans rather than piling potatoes on top of each other. Space equals crispiness.
• Taste as you go: Adjust the level of salt, lime, and heat (chili powder or hot sauce) to match your preferences before assembling.
• Warm tortillas properly: Warm tortillas are less likely to tear and make the tacos feel restaurant-worthy, so do not skip this step.
• Make it saucy: If the beans look dry, add an extra splash of water or broth right before serving so they stay creamy and spoonable.

Variations

• Vegan version: Use a plant-based yogurt for the lime crema and skip the cheese (or use vegan cheese). All other components are naturally vegan.
• Extra smoky and spicy: Add 1 finely chopped chipotle pepper in adobo to the beans or potatoes, and increase smoked paprika to taste.
• Breakfast tacos: Add softly scrambled eggs or a fried egg on top of each taco for a hearty brunch-style variation.

Storage & Make-Ahead

Store the roasted potatoes and cooked black beans separately in airtight containers in the refrigerator for up to 3 days. Reheat potatoes in a 400°F (200°C) oven or air fryer for 5–10 minutes to bring back some crispiness, and warm the beans gently on the stovetop with a splash of water. The lime crema can be made up to 3 days ahead and kept chilled. Prep the shredded cabbage and chopped cilantro a day in advance, but slice the avocado and warm the tortillas just before serving. Assembled tacos are best eaten immediately, so store components separately and assemble fresh for the best texture.

Nutrition (per serving)

Approximate values per serving (2 tacos, including crema and cheese): about 480–520 calories; 18–22 g fat; 60–65 g carbohydrates; 12–15 g protein; 10–14 g dietary fiber; 750–900 mg sodium (varies depending on salt, cheese, and tortillas used). These numbers are estimates and will change based on specific brands, tortilla size, and exact toppings.