Make these Roasted Potato Street Tacos for your next Taco Tuesday or Thaco Thursday - the easy, homemade refried beans take them over the top!
Yes, these Roasted Potato Street Tacos are heavy on the carbs - as a plant-based eater, that’s not unusual for me. But these tacos do check all my boxes for a balanced meal - protein, fat, and fiber. Protein from the beans and dairy (cheese, Greek yogurt), fat from the avocado oil and dairy, and lots of fiber from the beans, potatoes, and cabbage. They may not be very colorful, but at this late winter time of the year, color is hard to come by from local produce. What potatoes and cabbage lack in color however, they make up for in micronutrient content, so let’s enjoy these later winter veggies while in season!
My favorite part of these tacos are the super simple refried beans. They are flavorful and creamy, and so delicious. I still keep canned refried beans on hand for quick nachos or quesadillas, but when I have a few extra minutes, I make these refried beans. The recipe is adapted from the book, Food as Medicine Everyday: Reclaim Your Health with Whole Foods, by Drs. Julie Briley and Courtney Jackson. I’ve had this book in my library for several years, and this is by far my most-cooked recipe from it.
The Food as Medicine Everyday book is part of my everyday life, however. It was written by alumni of National University of Natural Medicine, where I completed my master of science in nutrition degree in 2020, and now am employed. Part of my role at NUNM is teaching the content of this book to community members as a certified Food as Medicine Everyday Educator. When teaching the FAME series, we make the refried beans as a part of burrito-style bowls the first night. I’ve found that they are a great introduction and hook into the remaining curriculum!
So here’s a sneak peek into the Food as Medicine Everyday content. If you like my blog and what I share, look into the Food as Medicine Everyday book for yourself!
Make these Roasted Potato Street Tacos for your next Taco Tuesday or Thaco Thursday - the easy, homemade refried beans take them over the top!
For potatoes:
2 pounds baby potatoes, mixed colors, cut into 3/4-inch dice
2 Tbsp. avocado oil
2 Tbsp. TJP Taco Seasoning Blend (click for the recipe!)
For refried beans:
2 Tbsp. avocado oil
1 small yellow onion, diced
4 cloves garlic, minced
1/2 tsp. kosher salt
1 Tbsp. ground cumin
1/2 tsp. ground black pepper
1/2 cup low-sodium vegetable broth
2 14.5-oz. cans pinto beans, drained and rinsed
For serving:
12 street taco flour tortillas
8 oz. grated sharp cheddar cheese
10 oz. finely shredded green cabbage
Sour cream or plain Greek yogurt, optional
Salsa and/or hot sauce, optional
Note: Refried bean recipe is adapted from Food as Medicine Everyday: Reclaim Your Health with Whole Foods, by Drs. Julie Briley and Courtney Jackson.
I invite you to try my seasonally-inspired,
plant-based recipes to create your own
joyful plateful!
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