Bean + Potato Tacos

I love tacos – especially since moving to Austin, TX, but since I’m a vegetarian, it’s not always an easy chore making them. This recipe is fairly easy, simple, and delicious, and will satisfy your cravings for delicious tacos!


  • 2 tbsp ginger garlic paste*
  • 1 16 oz. can of black beans
  • 1 tbsp chili powder*
  • 1 c water
  • 2 potatoes or rice*
  • 1 onion*
  • 1 bell pepper*
  • 1 zucchini*
  • cheese*
  • tortillas/rice/quinoa
  • 1 lime*
  • hot sauce


Cut the potatoes into small cubes and soak in cold water for about 30 minutes. Preheat your oven to 400 F, and once the potatoes are done soaking, place them on baking sheets will oil and seasonings to cook for around 45 minutes or until golden brown. Alternatively, you can cook some rice instead and use it as the filler in the tacos instead of potatoes! 🙂

After you place the potatoes in the oven, drain and rinse the beans. Add some oil to a pot on medium heat, throw in your ginger garlic paste, and shortly after throw in your beans. Now add your chili powder, water, and salt to taste. Cook for around 10 minutes with the lid on and another 5-10 without the lid until most of the water evaporates. You will want to mash the beans a little into the pan, so they form a chunky paste instead of being whole beans.

While your beans are cooking, slice your vegetables, heat a pan on high heat, and add some oil. Begin by placing your onions in the pan and allowing to saute for around 5-10 minutes. Add some salt and pepper, and any other spices you may wish. Now, incorporate your zucchini and bell pepper, and saute for another 5 minutes before turning off the heat.

Once all the above are almost done cooking, heat your tortillas in the oven wrapped in foil. Now assemble everything, and sqeeze the lime over. Enjoy!!

*Absolutely put whatever you want into this recipe. If you like broccoli or artichokes or greens like spinach and kale, put that in! Or in my case, I used some of my leftover chorizo mixture; it makes the tacos even heartier. Eat this for breakfast, lunch, or dinner and take it to work as this will definitely get you coworkers asking: “Can I have some?”This recipe can be made vegan, vegetarian, or neither. Have fun exploring!

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