Easy Tacos with Potatoes, Black Beans, and Peppers (Vegetarian by accident)
If you like tacos or simple, easy meals, this post is for you! These easy vegetarian tacos are loaded with potatoes, black beans, roasted poblano peppers, jalapeños, and onions for a flavorful, hearty meal.
This is such a great Blackstone recipe. But it can easily be made in a pan on the stove. The Blackstone just offers a larger surface for prepping more tacos at one time.
Make these tacos your own with all your favorite toppings and mix-ins.
- Swap the pinto beans for black beans for a slightly different flavor and texture.
- Add your favorite cheese. I used queso fresco, but cotija or mozzarella are delicious choices too.
- Top with Pickled onions for a tangy kick.
- Add fresh pico de gallo, roasted corn, avocado for extra flavor and color.
- For even more veggies and fiber, sauté some diced zucchini and tuck it into the tacos.
There are so many ways to customize these tacos, so feel free to mix and match your favorite ingredients.
What I love most about these tacos is how versatile they are. You can keep them mild or add extra jalapeños for more heat. Top them with fresh cilantro, avocado, salsa, or whatever you have on hand.
They’re budget friendly, filling, and loaded with texture and flavor.
Why You’ll Love These Tacos
- Easy to make with simple ingredients
- Naturally vegetarian and packed with protein and fiber
- Great for meal prep
- Customizable with your favorite toppings
- Perfect for weeknight dinners, parties, and taco bars
The Flavor Combination
The potatoes become tender and hearty, creating the perfect base for the tacos. Black beans add protein and a creamy texture, while poblano peppers bring a mild smoky flavor. Jalapeños add a little kick, and sweet onions round everything out with a touch of natural sweetness.
Together, these ingredients create a taco filling that’s satisfying enough that even meat lovers will enjoy it.
Great for Meal Prep
The filling can be made ahead of time and stored in the refrigerator for several days. Simply reheat and serve in warm tortillas when you’re ready to eat. It’s a great option for busy weeks when you want a quick lunch or dinner ready to go.
Whether you’re looking for a simple vegetarian dinner or just want to switch up your taco night routine, these Potato Black Bean Tacos are packed with flavor, easy to make, and guaranteed to disappear fast.
More Taco Recipes
- Pork Tenderloin Tacos
- Carne Asada Dry Rub
- Tortilla Empanadas
- Shrimp Tacos
- Taco Bowls
- another vegetarian taco Chili Lime Chick Pea Tacos
- How about some bean and cheese burritos
- and a fun dessert taco… Grilled Apple Cinnamon a La Mode Tacos
These are perfect for Taco Tuesday, Meatless Monday, or a quick weeknight dinner, packed with bold Mexican-inspired flavors and customizable toppings, and no one will think they’re vegetarian.
And my homemade Cilantro Lime Sauce is the perfect topping (this is my most requested sauce, some want to drink it with a straw🤣, others think I should sell it, but we all know when it comes to sauces, fresh tastes best.
This sauce comes together in just a few minutes, make extra and freeze some! You’ll be glad you did.
Vegetarian by accident… I didn’t set out to make a vegetarian meal it was just a happy accident. And they have become one of our favorite tacos. They freeze well too! Perfect for late night snacking or when you want to be able to open your freezer and know there is something delicious waiting for you on the other side of the door!
Other options for these tacos:
- diced zucchini or squash
- mushrooms
- sweet potatoes
Turn these flavorful potato tacos into a hearty taco bowl for an easy meal.
Additional items to make:
You will find my taco seasoning recipe here.
And don’t forget the sauce!
Potato and Black Bean Tacos
Ingredients
- 2- 2.5 lbs potatoes, diced about 4 medium potatoes
- 2 15oz cans black beans, rinsed and drained
- 1 large onions, diced
- 4-5 poblano peppers, diced about a pound
- 2 jalapeno peppers, diced
- 1 tablespoon taco seasoning
- 8 oz queso fresco, diced or shredded mozzarella cheese
- 24 corn tortillas
Instructions
- Start by preparing the potatoes. Peel, dice, and microwave until fully cooked 4-5 minutes. (Do this ahead of time, like the night before and put in fridge if desired)
- Gather all other ingredients
- Heat the blackstone (or skillets to cook food)
- Add oil, brown potatoes, cook onions, and peppers (until all items are heated thoroughly)
- Add taco seasoning, black beans, and stir it all together.
- Heat tortillas on each side.
- Fill tacos and add cheese, fold in half, and press for the cheese to melt.
- Place tacos in a foil tin, on blackstone to keep them warm as you finish preparing the rest.
Notes
4 cups of jasmine rice with 6 cups of water for Roasted Corn
2 lbs frozen corn cooked with 2 diced jalapenos. This makes about 24 tacos.