45m$8.48Black 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.
- Rating
- 5 stars from 1 rating
- Energy
- 397 calories per serving
- Protein
- 11.9 g per serving
- Carbs
- 66.5 g per serving
- Fat
- 8.9 g per serving
- Sodium
- 1045 mg per serving
Shopping options
avocado oil
2 Tablespoon
Private Selection™ Avocado Oil
6%
baby gold potatoes
1 Pound
Private Selection® Petite Gold Gourmet Potatoes
33%
garlic powder
0.5 Teaspoon
Kroger® Garlic Powder Shaker
1%
ground cumin
1 Teaspoon
Kroger® Ground Cumin Shaker
5%
red onion
1 Count
Kroger® Red Onion 3 lb Bag
10%
poblano peppers
2 Count
Fresh Poblano Peppers
100%
chili powder
1 Teaspoon
Kroger® Chili Powder Shaker
3%
jarred red salsa
0.5 Cup
Kroger® Mild Traditional Salsa
25%
corn tortillas
8 Count
Kroger® Soft Traditional White Corn Tortillas
27%
canned black beans, drained and rinsed
1 Can
Bush's Black Beans 15 oz
100%
fine salt
0.75 Teaspoon
Kroger® Salt
1%
lime
1 Count
Fresh Large Limes - Each
100%
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-0.5 cups
- avocado oil-2 tbsp
- chili powder-1 tsp
- ground cumin-1 tsp
- fine salt-0.75 tsp
- garlic powder-0.5 tsp
- 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.
Push the filling to one side of the same sheet pan. Lay the corn tortillas on the cleared side in two stacks, then warm on the sheet pan for 2 to 3 minutes until soft and pliable.
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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