Crispy potato and black bean tacos
These tasty tacos are stuffed with crispy potatoes tossed in chipotle and paired with some savory black bean spread, topped with diced white onion, cotija cheese, and a cilantro lime crema.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at boundedbybuns.com.
Cooking tools:
- Blender
- Immersion blender
- Potato masher
- Chef's knife
- Cutting board
- Skillet
- Pan
- Mixing bowl
- Airtight container
- Colander
- Paper towel
- Kitchen towel
- Stove
- Refrigerator
- Spoon
- Measuring spoon
Ingredients
- 1 ⁄ 4 cup cilantro leaves, chopped
- 6 tablespoons Mexican crema or sour cream (about 1/3 cup)
- 1 teaspoon lime zest, grated
- 1 1 ⁄ 2 teaspoons lime juice
- 1 garlic clove, minced or pressed
- 1 ⁄ 4 teaspoon salt
- 1 can black beans drained (15 oz can)
- 1 tablespoon bacon fat or vegetable oil
- half of 1 yellow onion, diced
- 2 garlic cloves, minced or pressed
- salt
- pepper
- 1 russet potato, diced into 1/2 inch cubes
- 1 tablespoon olive oil
- 2 chipotles (from a can), cut into small pieces
- 6 to 8 corn tortillas
- black bean spread (from above)
- cotija cheese or a crumbly chihuahua cheese
- white onion, finely diced
- cilantro lime crema (from above)
- cilantro, chopped (optional garnish)
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