Crispy Potato Tacos with Black Beans + Slaw
User Reviews
5
8 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
30 mins
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Total Time
50 mins
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Servings
6 Servings
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Calories
225 kcal
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Course
Main Course
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Cuisine
Mexican
Crispy Potato Tacos with Black Beans + Slaw
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Next taco Tuesday choose these flavourful, seriously mouth-watering potato tacos for the menu.
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Ingredients
- 2 pounds potato approx. 4 large or 8 small potatoes, yellow
- 1 tablespoon avocado oil see notes for oil free option, or your choice
- 1 teaspoon paprika sweet or smoked
- ½ teaspoon salt or to taste, sea salt
- ½ teaspoon rosemary dried
- ½ teaspoon thyme dried
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- ¼ teaspoon black pepper optional for spicy potato tacos, or cayenne pepper
- 6 whole grain tortilla or corn tortillas
- 6 corn tortilla or corn tortillas
- ¾ cup black beans cooked or canned
Optional Toppings
- coleslaw
- guacamole
- cashew cream
- tomato diced tomato, sliced jalapeno
- jalapeño
- olive
- cilantro fresh cilantro, lime juice
- lime fresh cilantro, lime juice
Instructions
- Preheat your oven to 450°F / 232°C convection bake and line a large baking sheet with parchment paper. Set it aside.
- Peel and dice your potatoes into half-inch cubes. You should get about 4 cups of cubed potatoes. Place them in a large mixing bowl with the oil (if using) and all the seasoning. Mix well.
- Arrange the cubed potatoes in a single layer on your prepared tray and bake for 15 minutes. Then flip your potatoes and bake another 10-15 minutes, until crispy.NOTE: If you don't have a convection oven, you may need a few extra minutes to reach desired crispiness level.
- While the potatoes are baking, prepare any other toppings you'd like. Then assemble your potato tacos with a generous amount of potatoes and your choice of toppings.
Notes
- Cut the potatoes as evenly sized as possible for even cooking.
- Don't crowd the potatoes on your baking tray. Arrange them in a single layer with plenty of space so they crisp up nicely.
- For oil-free, omit the oil and use a flavourful broth in its place. At the halfway point, spray a little more broth or water on the potatoes if they look dry. Watch carefully to prevent burning.
- The potatoes will keep for 3-4 days in a sealed container in the fridge, however, they will lose some crispiness. Reheat in the oven or toaster oven to return to a crispy state.
- Store leftovers separately and assemble just before enjoying.
- Nutritional information is for ⅙ of the potatoes and black beans with one wrap and does not include optional toppings.
Nutrition Information
Show Details
Calories
225cal
(11%)
Carbohydrates
44g
(15%)
Protein
7g
(14%)
Fat
3g
(5%)
Saturated Fat
0.5g
(3%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Sodium
215mg
(9%)
Potassium
774mg
(16%)
Fiber
7g
(28%)
Sugar
1g
(2%)
Vitamin A
172IU
(3%)
Vitamin C
30mg
(33%)
Calcium
48mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225cal | 11% |
| Carbohydrates | 44g | 15% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 215mg | 9% |
| Potassium | 774mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 1g | 2% |
| Vitamin A | 172IU | 3% |
| Vitamin C | 30mg | 33% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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