Crispy Potato and Black Bean Tacos
A flavorful and satisfying breakfast taco featuring crispy seasoned potatoes, hearty black beans, and a fresh salsa. A delightful and allergy-safe twist on breakfast.
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Ingredients
- about 450 g potatoes
- about 425 g black beans
- 8 medium corn tortillas
- 0.5 medium red onion
- 1 small jalapeno
- 0.25 cup cilantro
- 2 tbsp lime juice
- 3 tbsp avocado oil
- 1 tsp chili powder
- 0.5 tsp cumin
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 200°C.
- 2In a large bowl, toss the cubed potatoes with 2 tablespoons of avocado oil, chili powder, cumin, garlic powder, salt, and pepper until evenly coated.
- 3Spread the seasoned potatoes in a single layer on a baking sheet.
- 4Roast for 25-30 minutes, flipping halfway through, until potatoes are tender and crispy.
- 5While potatoes are roasting, prepare the salsa: In a medium bowl, combine the rinsed black beans, diced red onion, diced jalapeno (if using), chopped cilantro, lime juice, and the remaining 1 tablespoon of avocado oil. Season with a pinch of salt and pepper. Stir to combine.
- 6Warm the corn tortillas according to package directions (e.g., in a dry skillet, microwave, or oven).
- 7To assemble the tacos: Spoon a generous portion of the crispy potatoes into each warm tortilla.
- 8Top with the black bean salsa.
- 9Serve immediately.
Substitutions
flour tortillas → corn tortillas
vegetable oil or lard → avocado oil, canola oil, or other neutral cooking oil
refried beans → canned black beans, rinsed and drained
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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