Crispy Potato & Refried Bean Tacos
Crispy roasted potatoes paired with creamy refried beansEasy vegetarian taco recipe made in under 45 minutesPerfect for weeknight dinners or meatless meals
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
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.