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Purple Potato and Bean Tacos arrange on white plate with condiments on the side
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5 from 5 votes

Vegetarian Bean and Potato Tacos

Choose your rainbow colors for the potatoes, beans, and garnishes—you will love these vegetarian tacos. Super easy and super tasty!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: Mexican
Keyword: beans, potatoes, tacos
Servings: 8 tacos.
Calories: 179kcal


  • 1 pound potatoes any color or variety
  • 2 small onions , diced
  • 2 tablespoons plus 2 tablespoons avocado or olive oil
  • 1 ½ cups cooked beans any variety, from scratch or canned (rinsed and drained)
  • 1/3 cup mild salsa
  • 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


  • 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. (see note)
  • 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, adding the salsa to moisten the beans. The beans should be moist like refried beans but not runny. Keep warm.

Soften the tortillas:

  • 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.

To assemble and serve:

  • 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.
  • Arrange the avocado, cabbage, cilantro, salsa, tomatoes and cheese garnishes in separate bowls. At the table, let guests add garnishes to their liking.


You can steam the potatoes a day ahead. When they are cool enough to handle, slip off the skins.


Calories: 179kcal | Carbohydrates: 24g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 181mg | Potassium: 411mg | Fiber: 6g | Sugar: 4g | Vitamin A: 507IU | Vitamin C: 24mg | Calcium: 64mg | Iron: 1mg