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close up of crispy tacos with cheese sauce drizzled over top

Vegan Black Bean Potato Tacos

Crispy cheesy black bean & potato tacos are perfect quick and easy weeknight dinners when you want something tasty but simple.
5 from 3 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
Author: Liv King


Black Bean & Potato Filling:

  • 1 tablespoon Olive Oil
  • 1 ½ cups Yukon Gold Potatoes diced
  • cup Yellow Onion minced
  • ¾ cup Mixed Bell Peppers minced
  • 1-2 Garlic Cloves minced
  • 1 cup Black Beans
  • 1 teaspoon Chili Powder
  • ½ teaspoon Smoked Paprika
  • ½ teaspoon Oregano
  • ¼ teaspoon Thyme
  • ½ teaspoon Onion Powder
  • ¼ teaspoon Garlic Powder
  • ¼ teaspoon Black Pepper
  • Salt to taste
  • Pinch of Cayenne
  • 1 Batch Roasted Red Pepper Cheese Sauce
  • 8-10 Fresh Corn Tortillas


  • Boil potatoes for 6-8 minutes or until soft and fork tender. Heat a large pan on medium high heat and add 1 tablespoon olive oil. Add the potatoes to the pan and cook for a few minutes until they start to get golden brown.
  • Add the onions and bell peppers to the potatoes and cook for 5-7 more minutes. Once the onions and peppers are soft and start to brown, add the garlic and cook for another 2 minutes.
  • Drain and rinse the black beans and add 1 cup to the potato mixture along with all the seasonings and salt to taste. Continue to cook for a few minutes and then take off the heat.
  • Heat a large pan on medium-high heat and add a bit of oil to coat the base of the pan. 
  • Add a good amount of the black bean potato mixture to one side of the corn tortilla (microwave the tortillas to soften- see above for more tips) and top with vegan roasted red pepper cheese sauce. Fold in half. Place on the hot pan until crispy and golden about 3-4 minutes on each side. Continue until the filling is gone and the tacos are crispy.
  • Serve the crispy cheesy black bean & potato tacos with extra roasted red pepper cheese sauce and any other toppings of choice. Enjoy!
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