Crispy Potato Refried Bean Tacos (Recipe for Printing)

This January dish features crispy Yukon Gold potatoes and spiced refried pinto beans layered in warm tortillas topped with fresh avocado and lettuce. Save & click.

# What You Need:

→ Crispy Potatoes

01 - 3 large Yukon Gold potatoes, peeled and diced into 1-inch cubes
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - Salt, to taste
08 - Black pepper, to taste

→ Refried Beans

09 - 2 cups cooked pinto beans (or 1 can, drained and rinsed)
10 - 1 tablespoon olive oil
11 - 2 cloves garlic, minced
12 - 1 teaspoon ground cumin
13 - 1 teaspoon chili powder
14 - Salt, to taste
15 - Black pepper, to taste
16 - 1/4 cup vegetable broth or water

→ Topping & Assembly

17 - 8 small corn tortillas or flour tortillas
18 - 1 avocado, sliced
19 - 1 cup shredded lettuce or shredded cabbage
20 - 1 medium tomato, diced
21 - 1/4 cup red onion, diced
22 - Fresh cilantro, chopped, for garnish
23 - Lime wedges, for garnish
24 - Hot sauce, optional

# How to Make It:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper or a silicone mat.
02 - In a large mixing bowl, combine diced Yukon Gold potatoes with olive oil, smoked paprika, garlic powder, ground cumin, chili powder, salt, and black pepper. Toss thoroughly until the potatoes are evenly coated.
03 - Spread the seasoned potatoes out in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping the potatoes halfway through, until they are golden brown and crispy on the outside and tender on the inside. Remove from the oven and set aside.
04 - While potatoes are roasting, heat olive oil in a medium skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add pinto beans, ground cumin, chili powder, salt, and black pepper. Stir to combine and cook for about 5 minutes. Use a potato masher or fork to mash the beans while cooking, adding vegetable broth or water as needed to achieve desired consistency. Keep warm.
05 - Heat tortillas in a dry skillet over medium heat for 1 minute per side, or microwave for 15-20 seconds until warm and pliable.
06 - Spread a generous layer of refried beans onto each warmed tortilla. Add a spoonful of crispy roasted potatoes. Top with sliced avocado, shredded lettuce or cabbage, diced tomato, and red onion. Garnish with fresh cilantro and a squeeze of lime juice.
07 - Serve immediately with extra lime wedges and a drizzle of hot sauce if desired.

# Extra Tips:

01 - Prepare the refried beans up to 4 days in advance and store refrigerated for quicker assembly.
02 - For crispier potatoes, fry in a skillet with olive oil over medium heat, turning occasionally.
03 - For a gluten-free meal, use 100% corn tortillas.
04 - Adjust chili powder and cumin for milder or spicier tacos.
05 - Leftover potatoes can be used for meal prep or repurposed in salads.

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