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Recipe combo

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.

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Ingredients and instructions

Servings
4
Total time
45 min
Prep
12 min
Cook
33 min

Ingredients

  • 1 Pound baby gold potatoes - 1 pound (454 g), Equivalent weight given as 454 g; quarter before roasting.
  • 1 Can canned black beans, drained and rinsed - 1 can (15 ounces), drained and rinsed
  • 2 Count poblano peppers - 2 medium (about 6 ounces total), About 6 ounces total.
  • 1 Count red onion - 1 small (about 5 ounces), thinly sliced
  • 8 Count corn tortillas - 8 tortillas (6-inch), 6-inch tortillas.
  • 0.5 Cup jarred red salsa - 1/2 cup (120 ml), Equivalent volume given as 120 ml.
  • 2 Tablespoon avocado oil - 2 tablespoons (30 ml), Equivalent volume given as 30 ml.
  • 1 Teaspoon chili powder - 1 teaspoon (2 g), Equivalent weight given as 2 g.
  • 1 Teaspoon ground cumin - 1 teaspoon (2 g), Equivalent weight given as 2 g.
  • 0.5 Teaspoon garlic powder - 1/2 teaspoon (1.5 g), Equivalent weight given as 1.5 g.
  • 0.75 Teaspoon fine salt - 3/4 teaspoon (4.5 g), Equivalent weight given as 4.5 g.
  • 1 Count lime - 1 medium (about 3 ounces), cut into wedges

Instructions

  1. Preheat and prep ingredients

    1. *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.

  2. Season on the sheet pan

    2. 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.

  3. Roast and turn the vegetables

    3. Roast for *20 minutes*, then scrape and turn the vegetables with the spatula until the edges are *lightly browned*.

  4. Add beans and finish roasting

    4. 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.

  5. Warm the tortillas

    5. 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*.

  6. Assemble the tacos

    6. Fill the warm tortillas with the *potato-black bean mixture*, spoon on the *jarred red salsa*, and finish with a squeeze of *fresh lime*.