Crispy potato and bean tacos are the best of two taco worlds: golden fried potatoes and creamy refried beans sharing a warm corn tortilla. Shredded cabbage, diced tomato, and your favorite hot sauce finish them — dinner in forty minutes, no meat required.
Get ready to fall in love with your new favorite weeknight meal! These Crispy Potato and Bean Tacos are the ultimate comfort food. We’re talking perfectly golden, pan-fried tortillas stuffed with a savory, buttery potato and onion hash and a generous layer of creamy refried beans. The combination of the crispy shell, the soft and savory filling, and the fresh, crunchy toppings is pure magic. They’re simple, satisfying, and proof that vegetarian tacos can be the most exciting thing on the menu!
Ingredients
• 1 lb / 450 g medium potatoes, such as Russet or Yukon Gold
• ½ medium onion, finely chopped
• 3 tbsp / 42 g (1.48 oz) unsalted butter
• Salt and freshly ground black pepper, to taste
• 14 corn tortillas
• Vegetable oil, for frying
• 1 ½ cups / 360 g (12.7 oz) refried beans, warmed
• Your favorite hot sauce, for serving
• 1 cup (240 ml) shredded cabbage, for garnish
• 1 cup (240 ml) diced tomatoes, for garnish
Instructions
1. Prepare the Potatoes: Peel and dice the potatoes into small, ½-inch cubes. Boil them in salted water until almost tender, about 5-7 minutes, then drain well.
2. Sauté the Filling: In a large skillet, melt the butter over medium heat. Sauté the chopped onion until soft, about 3-4 minutes. Add the drained potatoes and continue cooking, stirring often, for about 10 minutes until the potatoes are fully tender and golden brown. Season to taste with salt and pepper.
3. Warm Tortillas & Assemble: Warm the tortillas one by one on a hot, dry griddle until they are soft and pliable. To assemble, spread a thick line of warm refried beans down the center of a tortilla, followed by a heaping tablespoon of the potato mixture. Roll the tortilla up snugly.
4. Fry Until Crispy: Heat a shallow layer of vegetable oil in a skillet over medium-high heat. Once hot, carefully place the tacos seam-side down and fry for 2-3 minutes per side, until golden brown and crisp. Work in batches to avoid overcrowding the pan.
5. Garnish and Serve: Transfer the fried tacos to a plate. Immediately garnish with a drizzle of hot sauce, a sprinkle of shredded cabbage, and diced tomatoes. Serve hot and enjoy the crunch!
Nutritional Information
• Calories: 350kcal | Carbohydrates: 45g | Protein: 10g | Fat: 15g | Saturated Fat: 6g | Sodium: 600mg | Potassium: 550mg | Fiber: 8g | Sugar: 3g | Vitamin C: 15mg | Calcium: 120mg | Iron: 3mg
• (Please note: is an estimate and may vary based on used.)
Pro Tips
• For extra flavor, add a pinch of garlic powder, smoked paprika, or cumin to the potatoes while they are sautéing.
• Make your refried beans extra creamy by stirring in a tablespoon of sour cream or a sprinkle of cotija cheese before spreading them on the tortillas.
• Ensure your oil is hot before adding the tacos. This creates a super crispy shell and prevents them from absorbing too much oil and becoming greasy.
• Don’t overfill your tacos! It can make them difficult to roll and more likely to fall apart while frying. A heaping tablespoon of each filling is the perfect amount.
FAQ
Q: Can I make these potato and bean tacos vegan
A: Yes, this recipe is easily made vegan! Simply substitute the unsalted butter with a plant-based butter or olive oil for sautéing the potatoes and onions. Also, ensure your refried beans are vegetarian and do not contain lard; most canned vegetarian options are lard-free.
Q: How can I add more protein to these vegetarian tacos
A: The refried beans provide a great source of plant-based protein. To increase it further, you can add a layer of seasoned black beans or crumbled, pan-fried tofu to the filling. If you eat dairy, a sprinkle of cotija cheese or queso fresco after frying also adds a protein boost.
Q: Can I prepare the filling ahead of time
A: Absolutely! To save time, you can make the potato and onion hash up to 3 days in advance. Store it in an airtight container in the refrigerator. When you’re ready to eat, just reheat the filling in a skillet before assembling and frying the tacos for a quick and easy meal.
Q: Is there a healthier way to cook these tacos instead of frying
A: For a lighter version with less oil, you can bake or air fry these tacos. Assemble them as directed, lightly spray both sides with cooking oil, and bake at 400°F (200°C) for 10-15 minutes or until crisp. In an air fryer, cook them at 375°F (190°C) for 6-8 minutes, flipping halfway through.
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Crispy Potato and Bean Tacos
Ingredients
Method
- Prepare the Potatoes: Peel and dice the potatoes into small, ½-inch cubes.
- Boil them in salted water until almost tender, about 5-7 minutes, then drain well.
- Sauté the Filling: In a large skillet, melt the butter over medium heat.
- Sauté the chopped onion until soft, about 3-4 minutes.
- Add the drained potatoes and continue cooking, stirring often, for about 10 minutes until the potatoes are fully tender and golden brown.
- Season to taste with salt and pepper.
- Warm Tortillas & Assemble: Warm the tortillas one by one on a hot, dry griddle until they are soft and pliable. To assemble, spread a thick line of warm refried beans down the center of a tortilla, followed by a heaping tablespoon of the potato mixture.
- Roll the tortilla up snugly.
- Fry Until Crispy: Heat a shallow layer of vegetable oil in a skillet over medium-high heat.
- Once hot, carefully place the tacos seam-side down and fry for 2-3 minutes per side, until golden brown and crisp.
- Work in batches to avoid overcrowding the pan.
- Garnish and Serve: Transfer the fried tacos to a plate. Immediately garnish with a drizzle of hot sauce, a sprinkle of shredded cabbage, and diced tomatoes.
- Serve hot and enjoy the crunch!
