Rainbow tacos—that’s what I call these golden corn tortillas loaded with colorful potatoes and creamy smashed beans. Oh my culinary crayons!! I can’t stop making purple potato and bean tacos.
Today you’re seeing purple potato and bean tacos, because I had the purple spuds in my hot little hands, and had to show them off. In tomorrow’s tacos, the potatoes could be sweet potato orange, or Yukon yellow, or new red, or russet white–a palette awaits.
When you make rainbow tacos you get to choose from the bean spectrum too–black, white, pinto, red lentils—you get the picture–vivid, versatile, and vegetarian.
Rock your taco world with color! Paint your rainbow tacos green with avocado and cilantro, violet with shredded cabbage, and red with salsa. And that’s on top of whatever potatoes and beans you choose.
Besides all the color and options, you know what else I love about these bean and potato tacos? They’re super easy to make. The potatoes and beans are simply seasoned, with just sautéed onions, salt and pepper, and salsa to moisten the beans. You fill the tortillas with the potatoes and beans, and everyone adds what they want from bowls of the rainbow of garnishes you’ve set on the table.
You will like my trick to softening the tortillas–use cooking spray. Mist both sides of the tortillas, arrange them on a baking sheet and pop them in the oven for about a minute. While they’re soft, fill with the hot seasoned potatoes and beans and fold them over. They’re ready for the table!
I made potato and bean tacos for friends a while back. When I described the meal—they gave me a wary eye– rainbow tacos? They were blown away and we all wanted another. Good thing I made plenty.
Purple potato and bean recipe details:
- Yes, purple potatoes are not your everyday tuber. You find them at farmer’s markets most often, and sometimes in Trader Joe’s or high-end supermarkets. These Purple Majesties came in our CSA box. If you grow a garden—definitely plant you some purple or blue potatoes.
- You can steam the potatoes a day ahead. When they are cool enough to handle, slip off the skins.
- Use canned or cooked-from-scratch beans.
- If you eat dairy, add grated cheese. I used white cheddar.
- Since we enjoy tacos quite often, I want/need one of these very functional taco holders. Maybe I should get two or three and have a big rainbow taco party!
- You might also like these more traditional meatless tacos with tofu. Or Caramelized Onion and Arugula Tostadas.
Did I mention I’m hooked on Instagram? I post travel, food, nature and photos of #carlosdog.
This post contains affiliate links. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!
- 1 avocado , cut in cubes or slices
- 3 cups shredded red (or green) cabbage
- 1/3 cup chopped cilantro
- Grated cheese , optional
- Salsa , green or red, as needed
- About 1 pound potatoes
- 2 small onions , diced
- 2 tablespoons plus 2 tablespoons oil , safflower or extra virgin olive oil
- 1 ½ cups cooked beans
- 8 corn tortillas
- Cooking spray , as needed
- Real Salt and freshly ground black pepper
Arrange the avocado, cabbage, cilantro, salsa, and cheese garnishes in separate bowls, covered and ready for the table.
Boil the potatoes in salted water until they are just about tender when pierced with a fork. Remove and let cool until you can hold them in your hand. Slip off the peel.
Heat the first 2 tablespoons of oil in a skillet over medium flame. Add the onions and cook and stir until they are translucent, about 5 minutes. Remove half of the onions and set aside.
Cut the peeled and cooked potatoes into cubes, ½ inch or so. Add a tablespoon of the remaining oil to the onions in the skillet. Add the potato cubes; cook and stir about 10 minutes, making sure the potatoes are tender. Season with salt and pepper. Remove from the skillet and keep warm.
Add the remaining oil to the skillet. Stir in the reserved onions and the beans. Mash the beans with a fork or a potato masher, and salsa to moisten the beans and to taste. The beans should be very moist but not runny. Keep warm.
Heat oven to 350° F.
Mist both sides of the tortillas with cooking spray. Arrange them without stacking on two baking sheets. Put the first tray in the oven and heat until soft, far from crisp. Remove from oven.
Spread about a tablespoon of smashed beans down the middle of each tortilla. Add a couple spoonfuls of potatoes. Repeat with the second tray of tortillas.
At the table, let guests add garnishes, as they wish.
** This recipe is an update of the rainbow tacos I posted several years ago. Below is the old photo from that post–one I snapped at the dinner table.