Potato & Black Bean Tacos


  • 5 cups Green Giant™ Fresh Potatoes, cut into 1/2 inch chunks
  • 2 tbsp Olive Oil
  • 1.5 tbsp Your Favorite Taco Seasoning
  • Salt & Pepper to taste
  • Olive oil
  • (2) 15 oz cans of Black Beans
  • 1 1/4 cups Yellow onion, Diced
  • 1 tbsp Garlic, minced
  • 1 tbsp Cumin
  • 1/2 tsp Cayenne pepper (or more to taste; optional)
  • Cilantro Garnish
  • Corn tortillas (or your favorite tortillas)

Optional Toppings:

  • Guacamole or Avocado
  • Cilantro
  • Diced Onion
  • Jalapeno
  • Lime
  • Cheese (we suggest Cotija)

Preparation Steps

  • Preheat oven to 400F.
  • Cut Green Giant™ Fresh Potatoes into small, 1/2-inch chunks. TIP: small potato will cook faster.
  • Add potatoes to a large bowl and drizzle with oil. Season with taco seasoning and toss to coat.
  • Add potatoes in an even layer to a baking sheet lined with parchment paper. Bake for 15 minutes, flip and turn, then bake for an additional 15 minutes.
  • While potatoes bake, add olive oil and onion to a pot over medium/high heat and cook until onions become translucent. About 5 minutes.
  • To the same pot add garlic, cumin, and cayenne pepper and cook for two minutes. Add black beans and juice from the can and cook until warm. About 5-8 minutes.
  • Layer into tortillas:
    • TIP: briefly cook tortillas over a dry skillet or microwave for 20 seconds in a damp towel.
    • Crispy potatoes
    • Black beans
    • Guacamole or Avocado
    • Cilantro
    • Diced Onion
    • Jalapeno
    • Lime