Roasted Potato and Black Bean Tacos with Cilantro Avocado Sauce

Cinco de Mayo was my inspiration for these delicious vegan tacos. They’re also great for vegan Taco Tuesdays. I made these for my sister and her kids and they loved them! My sister told me at least three times that they were “the best thing you ever made”. This is the first taco recipe on my blog. This recipe was long overdue and is actually my favorite so far. It has all the elements that I want in every recipe – minimally processed, colorful, fresh, and super easy. I used sweet potatoes and purple potatoes because they add color and are more nutritious than regular potatoes. Purple potatoes are high in fiber and antioxidants while sweet potatoes are high in vitamin A. The black beans add protein and texture. The radishes add crunch and freshness. The best part of this meal is the cilantro avocado sauce. The bright color, tangy zing of the lime juice, and creaminess of the avocado make it crave-worthy! The jalapeno adds just the right amount of heat to the sauce. I could eat this sauce every day! It’s great for tacos but also would be fantastic as a salad dressing or in a Buddha bowl. I like to use corn tortillas because they contain more fiber and less sodium and fat versus flour tortillas. You could also skip the tortillas altogether and use cauliflower rice or quinoa to make a delicious taco bowl. The potatoes are crispy on the outside and chewy on the inside. I found that cutting the potatoes into bite sized pieces and placing them on a baking sheet in a single layer helped to cook them perfectly. I hope you love my first taco recipe as much as my family and I did! Make sure to tag @thefriendlyepicurean on Instagram and Facebook if you make it! Happy Cinco de Mayo!

Roasted Potato and Black Bean Tacos with Cilantro Avocado Sauce

Servings: 4-6
Time: 1hr 15min
Difficulty: easy
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Ingredients

1 (15 oz) can of black beans, drained and rinsed
2 lbs of potatoes, peeled and diced (preferably purple and sweet potatoes)
1 ripe avocado, diced
1 fresno pepper, seeds removed and thinly sliced
4 cloves garlic, minced
4 small radishes, thinly sliced
1/4 cup olive oil
1/2 tsp salt
2 tsp chili powder
2 tbs fresh cilantro, chopped (for garnish)
1 (8 oz) package of corn tortillas (typically contains 12 tortillas)
olive oil spray
1 ripe avocado
1 cup fresh cilantro, stems removed
1 jalapeno pepper, seeds removed
1 clove garlic
1 tbs olive oil
1/4 cup freshly squeezed lime juice (juice of 2 limes)
1/4 tsp salt
1/4 tsp cumin powder
1/4 cup water

Directions

Preheat oven to 400F. Grease to baking sheets with olive oil spray and set aside. In a large bowl, combine potatoes, olive oil, chili powder, minced garlic, and salt. Stir well to ensure that potatoes are coated evenly. Place potatoes on baking sheets in a single layer. Bake for 35-40 minutes or until crispy and golden brown. Flip potatoes halfway through cooking time to ensure they are evenly browned. Once potatoes are roasted, combine with black beans in a large bowl. While potatoes are roasting, prepare sauce. Place all ingredients listed for the sauce – avocado, cilantro, jalapeno, garlic clove, olive oil, lime juice, salt, cumin powder, and water in a food processor and puree until smooth. In a skillet or frying pan, warm each tortilla for 1-2 minutes on medium heat. Assemble tacos with potato and bean mixture on the bottom of each tortilla. Then add the diced avocado, fresno pepper slices, radish slices, and chopped cilantro. Top each taco with cilantro avocado sauce and serve immediately. Tip: serving size for corn tortillas is 2-3 tortillas per person. Serves about 4-6. May store leftover potato and bean mixture and cilantro avocado sauce in airtight containers in the fridge for up to 1 day.

Nutrition Information: