Thank you Potatoes USA for sponsoring this post. Make a delicious and convenient meal for your family tonight with potatoes!
These red potato and black bean taquitos are regulars in my kitchen. Why? Because we always have the ingredients on hand and they’re crazy delicious! We love having them for a meatless dinner and they make a perfect appetizer for watching sports or having friends over.
You may be wondering, potatoes in a taquito? A thousand times YES! I feel like potatoes are the underdog of the taquito and taco filling world. They’re so unassuming. But, potatoes are so incredibly versatile there are so many different flavors and recipes you can make with them.
I don’t know about you, but potatoes are something I always have on hand in my kitchen. They keep really well which makes them convenient to always have them on hand because the possibilities are endless! Potatoes are a staple in so many cuisines that you’ll always have a meal you can make with potatoes! To find out more about potatoes, check out Potatoes USA or the Potatoes Goodness Facebook page!
In this red potato and black bean taquitos the potatoes are the star of the show and I promise, you won’t even miss the meat! I used red potatoes in this recipe because they provide the perfect texture in the taquito. Red potatoes stay firm throughout cooking meaning that they don’t get mushy after being cooked. We’re keeping our potatoes diced in this recipe as opposed to mashing them before filling out taquitos. Since the skin of a red potato is thin, I like to leave it on because it gives some great texture, color and nutrition to the dish.
You’ll love how hearty these red potato and black bean taquitos are – even without the meat! The potato and black beans make them very filling. I added corn for more texture and a touch of sweetness in the taquitos. While there is no cheese or sour cream in this dish, I really don’t think you need it. But what you do need is this mashed avocado to dip or top the taquitos with. I went with a super simple mashed avocado because I didn’t want to take away from the flavors of the taquitos. So I just mashed a ripe avocado with lime juice and salt. The avocado mash gives the taquitos the perfect touch of creaminess to compliment the flavors of the taquito.
Tell me in the comments, what would you make these red potato and black bean taquitos for?
Red Potato and Black Bean Taquitos
These red potato and black bean taquitos make a great gluten-free and vegan appetizer! You'll love how quickly you can make them, too!
- 1 lb. red potatoes cut into a small dice (about 3 cups)
- 3 tablespoons oil divided (canola oil or avocado oil)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 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
- 1 tbsp lime juice divided (from 1 lime)
- 15 corn tortillas
- 1 medium avocado
- pinch of salt
- 1/4 cup chopped fresh cilantro for topping
Preheat oven to 350°F.
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.
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.
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.
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.
With the remaining 1 tablespoon of reserved oil, brush the tops of the taquitos with the oil.
Bake at 350°F for 15-20 minutes, until the tortilla shells are a light golden brown and crispy.
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.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.