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Vegetarian Rainbow Potato and Bean Tacos

Recently I shared how to cook pinto beans using a pressure cooker or Instant Pot. With all the gorgeous potato varieties at farmer’s markets and in the stores right now, I got to thinking about these potato and bean tacos. Besides, it’s taco Tuesday!

Purple Potato and Bean Tacos

Soft golden corn tortillas, creamy smashed beans and steamed potato chunks. So many tasty possibilities.

Holy culinary crayons!! Today you’re seeing purple potato and pinto bean tacos, because I found the purple spuds at the farmer’s market and wanted to show them off. Whatever your heart desires, taco potatoes can be orange sweet potatoes, Yukon yellows, new reds, or russets–a palette awaits.

Click here to PIN Purple Potato and Bean Tacos.

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You get to choose from the bean spectrum too–black beans, white beans, pink pintos, green lentils… Vivid, versatile, and vegetarian.

Rainbow tacos! At the table everyone adds what they want. Color them with violet shredded cabbage and green avocado and cilantro splashes. Tomatoes and salsa—red, green, or both. Grated white cheddar or–dare I say it—orange cheddar? All those, on top of your choice potatoes and beans.

cooked and peeled purple potatoes for Purple Potato and Bean Tacos

Besides all the various bean and potato hues, you know what else I love about these tacos? Simplicity. Both the beans and potatoes are humbly seasoned with sautéed onions, salt and pepper, and a little salsa, while the tortillas get sprayed with cooking spray and softened in the oven. Easy, nothing fancy.

Assembling Purple Potato and Bean Tacos

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.

I made these tacos for friends a while back. When I described them, they gave me a wary eye–potato and bean tacos? They were blown away! Good thing I made plenty because we all wanted a third taco!

Potato and bean tacos details:

  • 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.
  • Mi-Rancho corn tortillas are hands-down my faves. They taste like corn!
  • If you eat dairy, add grated cheese. I used white cheddar.
  • Purple potatoes are not your everyday tuber. Find them at farmer’s markets, and sometimes in Trader Joe’s or high-end supermarkets. The ones in the photos are called Purple Majesty. If you grow a garden—definitely plant you some purple or blue potatoes.
  • Since we make tacos for dinner quite often, I finally bought some of these functional stainless steel taco holders for molding the soft tortillas and serving at the table.

Purple Potato and Bean Tacos

More vegetarian tacos:

Make it a fabulous week–get in the kitchen and cook something tasty and colorful!

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If you like this recipe, I’d be grateful if you’d give a ✮✮✮✮✮ rating on the recipe card below.

5 from 2 votes
Purple Potato and Bean Tacos
Colorful Potato and Bean Tacos
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

Choose your rainbow colors for the potatoes, beans, and garnishes—you will love these easy vegetarian tacos. Super easy and super tasty!

Course: Main Course
Cuisine: Mexican, Vegetarian, Gluten Free
Keyword: tacos, beans, potatoes, vegetarian
Servings: 8 tacos.
Calories: 228 kcal
Author: Letty Flatt
Ingredients
  • 1 pound potatoes
  • 2 small onions , diced
  • 2 tablespoons plus 2 tablespoons avocado or olive oil
  • 1 ½ cups cooked beans
  • 8 corn tortillas
  • Cooking spray , as needed
  • fine sea salt and freshly ground black pepper
  • 1 avocado , cut in cubes or slices
  • 3 cups shredded red or green cabbage
  • Grated cheese , optional
  • 1/3 cup chopped cilantro
  • red or green salsa, as desired
  • chopped tomatoes
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Heat oven to 350° F.
  6. 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.
  7. 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.
  8. Arrange the avocado, cabbage, cilantro, salsa, tomatoes and cheese garnishes in separate bowls. At the table, let guests add garnishes to their liking.

Nutrition Facts
Colorful Potato and Bean Tacos
Amount Per Serving
Calories 228 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Sodium 29mg 1%
Potassium 525mg 15%
Total Carbohydrates 34g 11%
Dietary Fiber 8g 32%
Sugars 2g
Protein 7g 14%
Vitamin A 9.1%
Vitamin C 37%
Calcium 7.4%
Iron 18.3%
* Percent Daily Values are based on a 2000 calorie diet.

** 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.

Purple potato and bean tacos

25 comments

  • […] meat tacos, I don’t eat them anymore. These days I munch down tacos filled with veggies—like these, with potatoes and beans or like these, with chard and […] Reply · 18 September, 2014

  • They’re certainly colorful. I’ve been enjoying potato tacos from Guerrilla Taco Truck here in LA. There’s nothing better than sitting on the curb eating one of these artful tacos. Except of course if you’re eating them in Baja. As I suspect you are. GREG Reply · 16 January, 2016

  • Purple potatoes are so beautiful! I have two potato taco recipes on my blog. People are always surprised that potatoes are good in tacos. I love surprising people-haha! These look great! Reply · 12 February, 2016

    • Thanks Linda. I’m making them with sweet potatoes and a tri-color bean mix tonight! So many possibilities. Reply · 12 February, 2016

  • Purple potatoes are so pretty! And I love a taco pretty much no matter what the filling. So yummy1 Reply · 12 February, 2016

    • Thanks Jenn–tacos are such an easy meal! Tostadas too. Same idea, different shape… Reply · 12 February, 2016

  • Well anything purple is my thing, so these tacos are a must make! Reply · 12 February, 2016

    • Yes, purple is one regal color and it tacos–surprise them! Reply · 12 February, 2016

  • Oh yeah… I love the idea of the different colored potatoes. What a gorgeous taco bar this would make! Reply · 12 February, 2016

    • Oh great idea–rainbow taco bar! Reply · 12 February, 2016

  • Oh my gosh, potatoes in tacos? I can’t believe I’ve never tried that before!! It sounds (and looks) SO good! I’ll be returning for this recipe ASAP. Reply · 14 February, 2016

    • Oh potatoes in tacos–all kinds! So easy too! Reply · 14 February, 2016

  • Oh I love these! That purple colour is so pretty, I think my little one would be sure to eat all her dinner up without a word if I served these up (obsessed with everything purple). I will have to keep my eye out at the farmers market today! Reply · 14 February, 2016

    • I hope you find them at your farmer’s market. Ask them to plant some for you! Reply · 16 February, 2016

  • Poatatoes are just the most awesome ingredient ever. I can’t believe that I have never tried them in tacos. i need to change that! Reply · 14 February, 2016

  • These look so beautiful! I pretty much always put potatoes in my tacos and burritos and all my recipes contain them too, to me, they make the taco so much more filling! These are just wonderful! Reply · 14 February, 2016

  • Yum! Love the color of these tacos. Really beautiful! Sharing now 🙂 Reply · 15 February, 2016

    • Thanks for sharing Vanessa! Reply · 16 February, 2016

  • These are GORGEOUS Letty! I’m like so many other commenters who haven’t tried taters in tacos yet but want to. YUM! 🙂 Reply · 15 February, 2016

  • Purple potatoes?? I need to try them! Wow, I didn’t know they existed. That looks soo cool! I’m stunned a little I have to admit, haha Reply · 15 February, 2016

    • Aren’t they the wildest? The color means lots of phytonutrients too. Reply · 16 February, 2016

  • These Taco’s look so delicious and I absolutely love using naturally colored ingredients in my recipes. The purple potato makes the dish so pretty. Reply · 16 February, 2016

    • Thanks Molly. The purple potatoes are so fun! Reply · 16 February, 2016

  • […] beans–be on the lookout for recipes showcasing pulses throughout the year. Did you catch my potato and bean tacos last […] Reply · 1 March, 2016

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