Main Dish

Red Potato and Black Bean Taquitos

  • Ready Time: 45min
    No Reviews
  • Prep Time: 10min
    Cook Time: 35min
  • Potato Type: Reds
    Cuisine: Hispanic
  • Serves: 12-15 Taquitos
    Prep Method: Pan Fried
Share on Print


Recipe by: A Dash of Megnut

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


  • 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

Prep Time: 10min | Cook Time: 35min

  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.


Be the first to review this recipe by clicking the button below

Review This Recipe

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.

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

OK Cancel