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Overhead view of three potato and black bean tacos on a rustic wooden board with corn tortillas, fresh toppings, and bowls of red and green salsa on the side.

Potato and Black Bean Tacos

These potato and black bean tacos are a 30-minute weeknight winner: crispy skillet potatoes, hearty black beans, sweet corn, and fresh toppings loaded into warm corn tortillas. Simple, satisfying, and the whole family loves them.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Mexican-Inspired
Servings: 4
Author: Shilpa

Equipment

  • Skillet
  • Spatula
  • Cutting board and knife

Ingredients

For the filling

  • 2 cups potatoes diced
  • 2 tablespoons oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and black pepper to taste
  • 1 cup canned black beans drained and rinsed
  • ½ cup corn kernels fresh, frozen, or canned, drained

For the tacos

  • 8 tortillas corn or flour
  • 1 cup lettuce shredded
  • 1 cup tomatoes diced
  • ½ cup onions chopped
  • ¼ cup fresh cilantro chopped
  • 1 cup cheese shredded

Instructions

  • Heat oil in a large skillet over medium heat. Add the diced potatoes along with cumin, paprika, garlic powder, onion powder, salt, and black pepper. Stir well to coat evenly and spread into a single layer.
  • Cook the potatoes, stirring occasionally, until they are fully cooked through with golden, crispy edges, about 15 to 20 minutes.
  • Add the black beans and corn to the skillet. Mix well and lightly mash about a quarter of the beans so the filling holds together. Cook for another 2 to 3 minutes until everything is heated through. The mixture should be thick and not watery.
  • Heat one tortilla at a time in a skillet until soft and lightly browned in spots.
  • Spoon the potato, black bean, and corn mixture into each tortilla. Top with shredded lettuce, diced tomatoes, chopped onions, cilantro, and shredded cheese. Serve warm.

Notes

  • Customization: Feel free to add other toppings such as avocado slices, pickled jalapeños, or radishes.
  • Make Ahead: The potato and bean fillings can be prepared ahead of time and reheated when ready to serve.
  • Vegan Option: Omit the cheese or use a dairy-free alternative to make these tacos vegan-friendly.
  • If using frozen corn, thaw and pat dry before adding to avoid excess moisture in the filling.

Nutrition

Calories: 517kcal | Carbohydrates: 64g | Protein: 18g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 28mg | Sodium: 846mg | Potassium: 874mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1017IU | Vitamin C: 30mg | Calcium: 335mg | Iron: 5mg
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