Black Bean and Potato Tacos

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
Servings 4
Author Rachel Singer


  • 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


  1. 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.

  2. Heat olive oil in a large skillet over medium heat until shimmering, then add onion and saute for two minutes.  

  3. Stir in potatoes, garlic, and spices, and saute another seven minutes, stirring occasionally, until potatoes are browned. 

  4. Add bell pepper, chopped chipotle pepper, and sauce and continue cooking over medium heat for another three minutes.

  5. Stir in beans and spinach, then continue sauteing, stirring occasionally, until spinach is wilted and beans are heated through.

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

Recipe 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.