Go Back
–+ servings
Crispy Potato and Bean Tacos – vegetarian recipe
Stav Kogan

Crispy Potato and Bean Tacos

Get ready to fall in love with your new favorite weeknight meal! These Crispy Potato and Bean Tacos are the ultimate comfort food, featuring golden, pan-fried tortillas stuffed with a savory potato hash and creamy refried beans.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 7 serving
Calories: 350
Ingredients Method Nutrition

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
  • 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.

Method
 

  1. Prepare the Potatoes: Peel and dice the potatoes into small, ½-inch cubes.
  2. Boil them in salted water until almost tender, about 5-7 minutes, then drain well.
  3. Sauté the Filling: In a large skillet, melt the butter over medium heat.
  4. Sauté the chopped onion until soft, about 3-4 minutes.
  5. Add the drained potatoes and continue cooking, stirring often, for about 10 minutes until the potatoes are fully tender and golden brown.
  6. Season to taste with salt and pepper.
  7. 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.
  8. Roll the tortilla up snugly.
  9. Fry Until Crispy: Heat a shallow layer of vegetable oil in a skillet over medium-high heat.
  10. Once hot, carefully place the tacos seam-side down and fry for 2-3 minutes per side, until golden brown and crisp.
  11. Work in batches to avoid overcrowding the pan.
  12. 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.
  13. Serve hot and enjoy the crunch!

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15g

Tried this recipe?

Let us know how it was!