Dinner/Mains

March 3, 2022

Roasted Potato Street Tacos

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!

Ingredients assembled for he roasted potatoes and refried beans
Start by assembling your ingredients for the roasted potatoes and refried beans.

Side by side of seasoned potatoes and roasted potatoes
Get the potatoes roasting first, because they take the longest to cook. You'll prep everything else while the potatoes roast.

Stages of making the refried beans
Next, make the refried beans. Saute onions, then garlic, then spices. Add vegetable broth and beans, and simmer until tender. Mash the beans with a potato masher (or fork) until creamy.

Street taco flour tortillas, shredded cabbage, grated cheese for assembling the tacos
While the beans are simmering, gather the rest of your ingredients to assemble the tacos.

Stages of building a Roasted Potato Street Taco
To assemble a taco, spread a tortilla with refried beans, top with roasted potatoes, sprinkle with grated cheese, and then top with shredded cabbage. Drizzle with sour cream or plain Greek yogurt, salsa, and/or hot sauce to your liking!

Three Roasted Potato Street Tacos lined up on a long serving tray
Serve immediately, and enjoy!

Three Roasted Potato Street Tacos lined up next to a jar with TJP Taco Seasoning Blend spilling out
The roasted potatoes are seasoned with my TJP Taco Seasoning Blend, which is a great all-around Mexican-inspired spice blend.

Side view of Roasted Potato Street Tacos
Make Roasted Potato Street Tacos for your next Taco Tuesday!

Roasted Potato Street Tacos

Make these Roasted Potato Street Tacos for your next Taco Tuesday or Thaco Thursday - the easy, homemade refried beans take them over the top!

Author:

Kira Freed - The Joyful Plateful

Prep:

5

min

cook:

45

min

total:

50

min

Ingredients

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

Instructions

  1. Preheat oven to 450 degrees F. 
  2. In a large bowl, toss diced potatoes with avocado oil and TJP Taco Seasoning Blend until evenly coated. Transfer potatoes to a large rimmed sheet pan and roast in the oven at 450 degrees for about 40-45 minutes. 
  3. While the potatoes are roasting, make the refried beans. In a medium-sized pot, heat avocado oil over medium heat. Add diced onions and saute until very soft, about 7-8 minutes. 
  4. To the sautéed onions, add the minced garlic and kosher salt, and cook until garlic is fragrant, about 1 minute. 
  5. Add the ground cumin and black pepper to the onions and garlic, and stir to combine. Sauce the spices until fragrant, about 30 seconds. 
  6. Add the vegetable broth to the pot, and gently scrape the bottom to remove any bits of toasted spices and onion. 
  7. Add the pinto beans to the pot, and stir until everything is combined. Cover, and let the beans simmer while the potatoes continue roasting, about 15 minutes. 
  8. While the potatoes roast and beans simmer, assemble your tortillas, grated cheese, shredded cabbage, and toppings for serving. 
  9. After the beans have simmered about 15 minutes, remove the lid and remove the pot from the heat. Mash the beans with a potato masher or fork until creamy, leaving a few bits of beans for texture. Return the pot to very low heat to keep warm until ready to serve.
  10. Once potatoes are done roasting, you’re ready to assemble your tacos. Start with a small flour tortilla, spread with a layer of refried beans, followed by roasted potatoes, then grated cheese, and finally shredded cabbage. Top with sour cream or plain Greek yogurt, and salsa or hot sauce, as desired. Serve immediately, and enjoy!


Note: Refried bean recipe is adapted from Food as Medicine Everyday: Reclaim Your Health with Whole Foods, by Drs. Julie Briley and Courtney Jackson. 

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May 24, 2022
Elizabeth
I don't normally comment on recipes but this has got to be the best thing I've ever made. It came together pretty easy and made five meals - perfect for meal prep for the week. I already can't wait to make it again.
January 22, 2022
Sherry Ruiter
I love this section!!!!!