Crispy Potato & Refried Bean Tacos are a comforting, flavor-packed meal that proves simple ingredients can create something truly satisfying. With golden roasted potatoes, creamy refried beans, and fresh toppings, these tacos are perfect for weeknight dinners, meatless meals, or casual family gatherings.
Why You’ll Love This Recipe
These tacos are crispy, hearty, and incredibly easy to prepare. The seasoned potatoes add texture, while the refried beans bring richness and depth. They’re budget-friendly, customizable, vegetarian, and loved by both adults and kids.
Ingredients
For the Crispy Potatoes
- 3 large Yukon Gold potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- Salt and black pepper, to taste
For the Refried Beans
- 2 cups cooked pinto beans (or 1 can, drained and rinsed)
- 1 tablespoon olive oil
- ½ onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper, to taste
- ¼ cup vegetable broth or water
For the Tacos
- 8 small corn or flour tortillas
- 1 avocado, sliced
- 1 cup shredded lettuce or cabbage
- ½ cup diced tomato
- ¼ cup red onion, thinly sliced
- Fresh cilantro, chopped
- Lime wedges
- Hot sauce, optional
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the diced potatoes with olive oil, smoked paprika, garlic powder, cumin, chili powder, salt, and pepper until well coated.
- Spread the potatoes in a single layer and roast for 20–25 minutes, flipping halfway, until crispy and golden.
- Heat olive oil in a skillet over medium heat. Add onion and cook until soft.
- Stir in garlic, cumin, and chili powder, cooking until fragrant.
- Add pinto beans and vegetable broth. Mash until smooth or slightly chunky, seasoning to taste.
- Warm tortillas and fill with refried beans, crispy potatoes, and your favorite toppings.
- Serve Crispy Potato & Refried Bean Tacos with lime wedges and optional hot sauce.
Tips & Tricks
- Cut potatoes evenly to ensure uniform crispiness.
- Use a food processor for ultra-smooth refried beans.
- Air fry the potatoes for an extra crispy texture.
- Add shredded cheese or dairy-free alternatives if desired.
Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 tacos
- Category: Main Dish
- Method: Roasting, Sautéing
- Cuisine: Mexican-inspired
- Difficulty: Easy
- Dietary Notes: Vegetarian, Halal-friendly, Dairy-free optional
Notes
These tacos pair beautifully with rice, corn salad, or roasted vegetables. You can swap pinto beans with black beans or add sautéed peppers for extra flavor.
Nutrition (Approximate per 2 tacos)
- Calories: 360
- Protein: 10g
- Carbohydrates: 48g
- Fat: 14g
FAQ
Can I make these tacos ahead of time?
Yes, prepare the potatoes and beans in advance and reheat before serving.
Are these tacos gluten-free?
Use corn tortillas to keep them gluten-free.
Can I pan-fry the potatoes instead?
Yes, pan-frying works well, though oven roasting is easier for larger batches.
What toppings work best?
Avocado, cabbage, tomatoes, cilantro, and lime balance the flavors perfectly.
Can I freeze the filling?
The refried beans freeze well; potatoes are best made fresh.
Storage
Store leftover potatoes and beans separately in airtight containers in the refrigerator for up to 4 days. Reheat in the oven or skillet until warmed through.
Similar Recipes
Crispy Potato & Refried Bean Tacos
Ingredients
- For the Crispy Potatoes
- 3 large Yukon Gold potatoes peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- Salt and black pepper to taste
- For the Refried Beans
- 2 cups cooked pinto beans or 1 can, drained and rinsed
- 1 tablespoon olive oil
- ½ onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste
- ¼ cup vegetable broth or water
- For the Tacos
- 8 small corn or flour tortillas
- 1 avocado sliced
- 1 cup shredded lettuce or cabbage
- ½ cup diced tomato
- ¼ cup red onion thinly sliced
- Fresh cilantro chopped
- Lime wedges
- Hot sauce optional
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the diced potatoes with olive oil, smoked paprika, garlic powder, cumin, chili powder, salt, and pepper until well coated.
- Spread the potatoes in a single layer and roast for 20–25 minutes, flipping halfway, until crispy and golden.
- Heat olive oil in a skillet over medium heat. Add onion and cook until soft.
- Stir in garlic, cumin, and chili powder, cooking until fragrant.
- Add pinto beans and vegetable broth. Mash until smooth or slightly chunky, seasoning to taste.
- Warm tortillas and fill with refried beans, crispy potatoes, and your favorite toppings.
- Serve Crispy Potato & Refried Bean Tacos with lime wedges and optional hot sauce.
Notes
Conclusion
Crispy Potato & Refried Bean Tacos are a satisfying, wholesome meal that delivers big flavor with minimal effort. Whether you’re cooking for family or preparing a meatless dinner option, this recipe is one you’ll return to again and again.