☰
×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel
Search
Advanced Search
One Sheet Salads Appetizers Mindfully Prepared Soups, Stews & Chowders

Red Potato and Black Bean Taquitos

These red potato and black bean taquitos make a great gluten-free and vegan appetizer!
Leave a Review

Share this

Print Recipe
Total Time45 Mins
Prep Time10 Mins
Cook Time35 Mins
ServingsServes 12-15 Taquitos
Potato Type: Reds
Cuisine: Hispanic
Prep Method: Pan Fried

Dish

Main Dish

Prep Time

10 Mins

Cook Time

35 Mins

Serving

Serves 12-15 Taquitos

Description

These red potato and black bean taquitos make a great gluten-free and vegan appetizer!

Ingredients

  • 1 lb. red potatoes, cut into a small dice (about 3 cups)
  • 3 Tablespoons oil, divided (canola oil or avocado oil)
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon chili powder
  • 1 cup yellow onion, cut into a small dice (about 1 cup)
  • 1 cup black beans, drained
  • 1 cup canned or frozen corn
  • juice from one lime, divided
  • 15 corn tortillas
  • 1 medium avocado
  • Pinch of salt
  • Chopped fresh cilantro, for topping

Preparation

  1. Preheat oven to 350°F.
  2. Preheat a large skillet on the stove over medium heat. In a bowl, mix together red potatoes, two tablespoons of the oil, garlic powder, salt, cumin, paprika, and chili powder. Add potato mixture to the hot skillet. Cook for 10-15 minutes, until potatoes are just tender.
  3. Add yellow onion to the skillet, cook an additional 3-5 minutes until onions are translucent. Add the beans and the corn to the skillet. Add the juice from half of the lime to the skillet mixture. Mix to combine. Remove from heat.
  4. Take about 15 corn tortillas and place them on the baking sheet lined with parchment paper. It’s okay if they overlap a bit for now. Place them in the oven for about 3-5 minutes, until they warm and soften up a bit. This will make it so that we can roll the tortillas without them cracking.
  5. Remove the tortillas from the oven. Spoon about ⅓-1/4 cup of the potato filling into the center of each tortilla and roll them up. Place each tortilla seam side down on the baking sheet. Repeat with the remaining tortillas until all of the filling is used.
  6. With the remaining 1 tablespoon of reserved oil, brush the tops of the taquitos with the oil.
  7. Bake at 350°F for 15-20 minutes, until the tortilla shells are a light golden brown and crispy.
  8. To make the avocado mash, add the avocado, juice from the other half of the lime, and a pinch of salt to a bowl. Mash with a fork. Top the taquitos with the avocado mash and sprinkle with fresh cilantro. Serve warm.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Recipe By: A Dash of Megnut

Visit Website

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up

Other Main Dish Recipes You'll Enjoy

Tater Topped Turkey Meatloaf Spooky Spud Skulls Grilled Nashville Hot Chicken Tater Drums