Potato and Black Bean Tacos
These easy vegetarian tacos are loaded with potatoes, black beans, roasted poblano peppers, jalapeños, and onions for a flavorful, hearty meal. Perfect for Taco Tuesday, Meatless Monday, or a quick weeknight dinner, these tacos are packed with bold Mexican-inspired flavors and customizable toppings, and no one will think they are vegetarian.
Servings: 12 servings
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.
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Notes
Additional items I made:
Mexican Rice
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.
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.