These are the best White Bean and Potato Tacos you’ve ever had! What? You’ve never had white bean and potato tacos before? Well, you’re in for a treat. These tacos are super yummy, with a hint of smoky chipotle from the chipotle paste. The sauce is well-rounded with sweet and tangy white onions, tomato paste, and a little sugar. And, they have that creaminess that potatoes and white beans give. Just all around a perfect taco filling!
The filling is great as leftovers as well. I even made a taco bowl out of the leftovers with lots of cabbage, rice, salsa, cheese, and corn and sent the taco bowl to work with my husband for lunch. It was a huge hit!
And, you can top the whole thing off with whatever you choose. I highly recommend going with a chipotle salsa here, just to reinforce that chipotle smokiness; you can make your own, like my Tomato-Chipotle Salsa, or buy some like Frontera or Casa Martinez (that was on sale at my grocery store recently & is pretty delicious).
If you want to make this even faster for a weeknight meal, just pierce the potato a couple of times with a fork or sharp knife and microwave it for 5-7 minutes, depending on the size of the potato and your microwave’s power, until the potato is tender all the way through when pierced with a fork. If you cook the potato in the microwave, just use water or vegetable broth in place of the cooking liquid in the recipe.
- 1 medium russet potato, cut into ¼ - ½-inch cubes
- 1 teaspoon olive oil or light tasting oil of your choice
- ½ white onion, chopped
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- ¼ cup tomato paste
- 1 - 1 ½ tablespoons chipotle paste
- 2 teaspoons sugar
- 1 can (15 ounce) white beans, drained and rinsed
- thinly sliced cabbage
- Chipotle salsa
- crumbled queso fresco
- chopped cilantro
- avocado, cut into slices
- sour cream
- Place potato cubes in a small saucepan, and cover with water. Place saucepan over medium-high heat and bring to a boil. Cook potatoes until tender when pierced with a fork, about 10 minutes. Drain potato, reserving 1 cup of cooking liquid.
- While potato boils, heat oil in a large saucepan over medium-high heat. Sauté onion until golden brown and beginning to caramelize, about 15-20 minutes. Add salt, and pepper, 3/4 cup reserved cooking liquid, tomato paste, chipotle paste, and sugar; add white beans and cooked potato. Cook, stirring, until bubbling, about 2 minutes. Stir in more reserved cooking liquid, if needed to make it saucy.
- Heat tortillas in a dry skillet until toasted and browned. Set tortillas on plates. Top with white bean potato filling. Garnish with cabbage, salsa, queso fresco, cilantro, and avocado. Drizzle with sour cream.
- Chipotle Paste recipe found here: http://lifecurrents.dw2.net/chipotle-paste/
- A note on nutrition analysis: Without any tortillas or garnishes, this filling comes out to 164 calories, 2 grams of fat, 8 grams protein, and 31 grams carbs per serving based on four servings per recipe. The addition or subtraction of various garnishes and tortillas will change the counts.