Black Bean Potato Poblano Tacos
Roasted baby potatoes, black beans, poblano peppers, and red onion are folded into warm corn tortillas with jarred red salsa. This vegan sheet-pan meal works well for lunch or dinner.
- black-beans
- dinner
- lunch
- one-pan
- plant-based
- poblano
- potatoes
- sheet-pan
- tacos
- Vegan
- Vegetarian
- Rating
- 5 stars from 1 rating
Shopping options
Check ingredients to include themPackage used · most used first
baby gold potatoes · 1 Pound
Private Selection® Petite Spudlings Gourmet Gold Potatoes
100%
Details
lime · 1 Count
Fresh Large Limes - Each
100%
Details
canned black beans, drained and rinsed · 1 Can
Bush's Black Beans 15 oz
Sale
100%
Details
poblano peppers · 2 Count
Fresh Poblano Peppers
38%
Details
corn tortillas · 8 Count
Kroger® Soft Traditional White Corn Tortillas
27%
Details
jarred red salsa · 0.5 Cup
Kroger® Mild Traditional Salsa
25%
Details
red onion · 1 Count
Kroger® Red Onion 3 lb Bag
10%
Details
avocado oil · 2 Tablespoon
Private Selection™ Avocado Oil
6%
Details
ground cumin · 1 Teaspoon
Kroger® Ground Cumin Shaker
5%
Details
chili powder · 1 Teaspoon
Kroger® Chili Powder Shaker
2%
Details
garlic powder · 0.5 Teaspoon
Kroger® Garlic Powder Shaker
1%
Details
fine salt · 0.75 Teaspoon
Kroger® Salt
1%
Details
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- baby gold potatoes-1 lb
- canned black beans-1 can
- poblano peppers-2 medium
- red onion-1 small
- corn tortillas-8 tortilla
- jarred red salsa-1/2 cup
- avocado oil-2 tablespoons
- chili powder-1 teaspoon
- ground cumin-1 teaspoon
- fine salt-3/4 teaspoon
- garlic powder-1/2 teaspoon
- lime-1 medium
Preheat the oven to 425°F. On the cutting board, quarter the baby gold potatoes, stem and slice the poblano peppers, thinly slice the red onion, drain and rinse the black beans, and cut the lime into wedges.
Keep fingers tucked and the knife blade angled away from your hand while cutting the potatoes, peppers, onion, and lime.
On the rimmed sheet pan, combine the potatoes, poblanos, red onion, avocado oil, chili powder, cumin, garlic powder, and salt. Toss directly on the pan until coated, then spread in a single layer with the potatoes cut-side down where possible.
Roast for 20 minutes, then scrape and turn the vegetables with the spatula until the edges are lightly browned.
Use oven mitts when handling the hot rimmed sheet pan.
Scatter the black beans over the sheet pan, toss gently with the roasted vegetables, and roast for 8 to 10 minutes until the potatoes are fork-tender and the poblanos are blistered.
Keep the hot sheet pan level when moving it so the roasted filling does not slide.
Warm tortillas in small foil-wrapped stacks until every tortilla is hot and pliable, starting to check after 5–7 minutes. Push filling to one side and set packets on the cleared tray. Open away from your face to avoid steam burns and keep covered until filling.
Use oven mitts when moving or adjusting the hot sheet pan.
Fill the warm tortillas with the potato-black bean mixture, spoon on the jarred red salsa, and finish with a squeeze of fresh lime.
Let the filling cool briefly before eating, since potatoes and beans hold heat.
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