Roasted Potato & Black Bean Tacos

July 08 , 2017 by: Taco Chef No Taco

Roasted potatoes and black bean tacos.  Its all in the title. Two main ingredients combined to make a nice quick and easy taco for you on a Tuesday night.

Overall a nice easy recipe that is inexpensive to make. This can benefit from a little experimentation, but is a good overall platform to build from.

Taste:  🌮🌮🌮

Good taste overall, although it  could have used more seasoning on the potatoes.  Make sure you add a fair amount of salt. Cayenne Pepper would be a good addition if you want heat.

Appearance:  🌮🌮

They look fairly appealing but lack color. Adding a little corn or diced tomatoes in with the beans would’ve helped.

Cost:  🌮🌮🌮🌮

Fairly inexpensive, if you already have the spices you can get all the ingredients for less then 15$

Difficulty:  🌮🌮🌮🌮

Really simple to make, takes longer to roast the potatoes in the oven than it does to do anything else.

Verdict:  No taco!

Make again?  NO taco.  Needs work, and there are just too many others to try.

 

ROASTED POTATO & BLACK BEAN TACOS

Ingredients

  • 1 extra-large russet potato peeled and cut into 1/2-inch cubes
  • 1 small yellow onion cut into 8 wedges, then broken apart
  • 2 tbsp olive oil
  • 1 tbsp fresh lime juice
  • 1 tbsp ground cumin
  • 1 tsp chili powder
  • salt to taste
  • 1 can black beans rinsed and drained
  • 1/2 cup prepared salsa
  • tortillas
  • lime wedges

Toppings

  • cilantro
  • salsa
  • hot sauce
  • crumbled queso fresco or shredded cheese
  • diced tomatoes
  • sour cream or cashew cream

Instructions

  1. Preheat oven to 400ºF.

  2. Toss the potato cubes, onion wedges, olive oil, lime juice, cumin, chili powder, and salt in a bowl. Transfer to a rimmed baking sheet with parchment paper and bake for about 25 minutes, or until potatoes are tender, stirring halfway through cooking time. When there is about 10 min to go, wrap your tortillas and put them in to warm them up.

  3. When potatoes are almost done, combine the black beans and salsa in a small saucepan. Cook over medium heat until warmed through.

  4. Fill each taco with salsa beans and sweet potatoes, then finish with desired toppings and a squeeze of lime juice. We used a few dollops of sour cream and cilantro as extra toppings

Taken from ohmyveggies.com with minor alterations. See the original recipe here: https://ohmyveggies.com/recipe-roasted-sweet-potato-black-bean-tacos/