Crispy potato and black bean breakfast tacos
Golden, crispy hash browns and smoky black beans tucked into warm corn tortillas with salsa and avocado, a filling breakfast taco with no eggs at all.
- 25 min total
- 20 min hands-on
- Anyone can make this
- Serves 2
- About $2.14 a serving
- 600 calories
- Vegan
- Gluten-free
- Dairy-free
Dolly says: It’s ready in 25 minutes, start to finish.
Ingredients
For 2 servings.
- 1 cup black beans, drained and rinsed
- 1 avocado, sliced
- 2 cups frozen shredded hash browns
- 6 corn tortillas
- ⅓ cup salsa
- 2 tbsp cilantro, chopped (optional)
- ½ lime (optional)
From your pantry
- 2 tbsp olive oil
- ½ tsp salt, divided
- ½ tsp ground cumin
- ½ tsp smoked paprika
Each serving has about 600 calories, 17 g protein, 81 g carbs and 26 g fat, and costs about $2.14 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No black beans? Pinto beans or kidney beans work.
- No avocados? Guacamole works.
- No salsa? Pico de gallo works.
- No cilantro? Fresh parsley works.
- No limes? Lemons work.
Steps
Tap an underlined word for a quick explanation.
and the beans in a strainer, then , pit and the avocado.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Halve. Halving means cutting something into two equal pieces. Even halves cook at the same speed, so one doesn’t dry out while the other finishes.
How you’ll know: The two pieces look like mirror images of each other.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Heat the oil in a large nonstick over medium-high heat until it .
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Shimmering oil. Oil shimmers when it’s hot enough to cook: its surface looks rippled and wavy, like heat over a road. That’s your cue to add the food, just before the oil would start to smoke.
How you’ll know: The oil looks wavy and runs thin like water when you tilt the pan, with no smoke yet.
Medium-high heat
Spread the hash browns in the pan, sprinkle with ¼ teaspoon salt and cook 5 minutes without stirring, until underneath.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium-high heatTimer: 5 min
Dolly’s tip: Leave them alone. Moving them too soon is what makes hash browns mushy instead of crisp.Flip them in sections and cook 4 to 5 minutes more, until all over.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Medium-high heatTimer: 4 min 30 sec
Turn the heat to medium, push the potatoes to one side, and add the beans, cumin, smoked paprika and the rest of the salt. the beans 2 minutes, until hot.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Medium heatTimer: 2 min
Spoon the filling into a bowl, wipe out the and warm the tortillas in it over medium heat, about 30 seconds a side.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heat
Fill each tortilla with potatoes and beans and top with avocado, salsa, cilantro and a squeeze of lime.
Plan this in Dollop, and get the grocery list
Dollop plans your breakfasts along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
