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Potato & Black Bean Tacos

Potato & Black Bean Tacos

Potatoes and Black beans star in this vegetarian take on tacos.

Dietary Needs:

Servings:  8


Olive Oil, divided
3 Tbs.
Black Beans, canned and drained
30 oz.
Taco Seasoning
2 oz.
4 oz.
Roasted Corn
12 oz.
Red Pepper, sliced
6 oz.
Garlic salt
1 Tbs.
Corn Tortillas
32 ea
Queso Fresco, crumbled
8 oz.
Tomato Salsa
8 oz.
Cilantro, chopped
1/4 cup
Limes, cut in 8 wedges
2 ea
Kosher Salt
1 tsp.
Black Pepper
1 tsp.


  1. In a pan over medium high heat, heat 1 tablespoon olive oil and sauté Simply Potatoes Diced Potatoes and cook for 5 minutes until golden, add Black Beans, Taco Seasoning and Water. Cook until water is evaporated stirring occasionally. Season with salt and pepper and set aside.
  2. In same pan heat 2 tablespoon olive oil and sauté corn, red peppers and garlic salt for 3-4 minutes and set aside.
  3. Heat Corn Tortillas damp towel in microwave in 4 batches of 8, for 30-45 seconds each until softened. Double up tortillas for serving (each taco has 2 tortillas).
  4. Divide Black Bean Potato mixture and sautéed vegetables between 16 tacos.


  • Offer as a nutritious and portable option.
  • Use any Simply Potatoes® diced variety with this recipe.

Nutrion Facts

Serving Size


Amount per serving

Calories 620

Calories from Fat 140

% Daily Value*

Total Fat    16g


Saturated Fat    4.5g


Trans Fat    0g


Cholesterol    20mg


Sodium    1610mg


Total Carbohydrate    20mg


Dietary Fiber    10g


Sugars    4g

Includes 0g Added Sugars

Protein    17g

Vitamin D   

Calcium    20%

Iron    15%


Vitamin A    25%

Vitamin C    80%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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  • Offer as a nutritious and portable option.
  • Use any Simply Potatoes® diced variety with this recipe.


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