I left the world of bar-hopping, late-night shows and parties for the world of baby bottles, rocking chairs and dirty diapers when I had my daughter last year. I love writing about my adventures in domestication, including, but not limited to - cooking, baking, gardening and crafting. I also love exploring new things and writing about people and food that inspire me.

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Easy Bean and Potato Tacos

bean and potato tacos

Since I just started cooking last year, I rely heavily on cookbooks and food blogs for most of my meals. However, this is not the case for my easy bean and potato tacos. And they’re healthy too! How about that! This is my go-to when it’s close to grocery shopping time and all we have are potatoes, beans and tortillas. You of course can make changes to the recipe as you see fit. This is just what we had in the house.

Serving size: 2 hungry people

  • 1 16.5 oz can of beans – I love black beans, but we didn’t have them so I opted for pinto beans.
  • 4 Russet potatoes – quartered
  • 8 small corn tortillas – We use the “street taco” tortillas so I do two per taco so they won’t tear. If you are using bigger tortillas, do one per taco.
  • Dash of garlic powder, allspice and paprika
  • Olive oil: a few tablespoons
  • Nonstick cooking spray
  • Veggies: we only had white onion, tomatoes and zucchini so I used all of those. I cut them up in small enough pieces that they would easily cook and would work as toppings. You can really use any veggies that you think will work in your tacos.

Depending on how sticky your pan is, the amount of oil you will use varies. I usually do a couple tablespoons at first and then add more as I need. I don’t measure it exactly, I just guestimate that’s it about two tablespoons. Start heating up your potatoes on Medium. When I first started cooking, I put them on High to make them cook faster. Don’t do that. They will burn.

While the potatoes are cooking, you can start the bean. I used to drain them, but now I keep the liquid as the beans will dry and burn if there’s not enough liquid. When the potatoes starting showing some color, I added in the white onion and zucchini. After the beans were cooked, I used a potato/bean masher to mash them up and then I added them to the potatoes and turned the heat to low.

Now it’s time to start the tortillas, since they don’t take long at all. Spray a little pan with some nonstick cooking spray. If you use oil, you run the risk of your tortillas getting too oily and soggy. I ran that risk for a long time until someone finally told me to use the spray. Wait for them to get soft and pliable, then you know they’re ready.

Fill up your tacos with a scoop of your potato/bean mix. Don’t do too much or it will all fall apart in your hands. That has happened to more than I would like to admit. Add your fresh veggies on top and if you are into queso fresco, add some of that.You can also nix the cheese and add avocado. Or get crazy and add both!

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Comments (3)

  1. Pingback: TodaysMama.com - Homemade Hot Sauce

  2. amandabranham 10/27/2013 at 4:20 pm

    Thank you Andi! They’re really good and super easy to make!

  3. Andi Gleeson 10/25/2013 at 9:30 pm

    These sound good and healthy too, Amanda! Thanks for sharing the recipe 🙂