These Black Bean Breakfast Tacos are served over warm tortillas with a fresh herb Chimichurri sauce, crispy oven roasted potatoes and ripe avocado. They’re simple, healthy and delicious. Perfect for breakfast, a vegan dinner and everything in between!

How to Make Black Bean Breakfast Tacos

These Black Bean Breakfast Tacos are pretty straightforward to make. The potatoes do take a bit of time to crisp in the oven, but everything else comes together real quick in the meantime. Start by cutting the potatoes into small cubes and tossing them with olive oil and a couple spices. Those go into the oven to roast for about 35 minutes until they turn a nice golden brown color and become super crispy on the outside.

Meanwhile, make the chimichurri sauce. Chimichurri is a traditional Argentinian condiment made with fresh herbs, olive oil, chiles and a few other aromatics. It does require some chopping, but trust me, a spoonful of this stuff can make anything taste better. Once you have all the ingredients mixed together its important to let the sauce sit for 10 minutes or so to allow the herbs and aromatics to infuse the oil. This deepens the flavor and also helps mellows out some of the spiciness.

I prefer the texture of chimichurri that’s been chopped by hand, but you can also use a food processor. Just roughly chop all the ingredients so they fit and pulse everything together until smooth.

For this recipe, I used canned black beans to make things easy. Just make sure to drain and rinse them using a mesh colander. Once the chimichurri has had time to sit, mix about half of it in with the black beans. These black bean breakfast tacos taste great the first day, but both the chimichurri and black beans get better once they have marinated for a while and can be made up to a day in advance.

To serve, I like to heat my flour tortillas over briefly over the stove to get some nice char marks then pile on my black beans, roasted potatoes and an additional spoonful of chimichurri. Avocado also goes wonderfully here as well as a pinch of flaky sea salt!

Tips for Crispy Oven Roasted Potatoes

My favorite savory breakfast dish would probably be a plate of home fries. Crispy on the outside, tender on the inside, they’re usually pan fried in butter but oven roasting yields a similar result with an easy cleanup

For super crispy, golden brown potatoes, try to cut each cube about the same size. This ensures that the potatoes soften in the middle at the same rate. Also, hold off on the salt until afterwards. Salt draws out moisture, so it tends to make oven baked potatoes soggy when added before. The key is to salt liberally right after the potatoes come out of the oven. This way it will stick and your potatoes will stay crispy for the black bean breakfast tacos.

Make sure to bake the potatoes on the center rack of the oven and give them a quick toss halfway through cooking to get an even crispness on all sides. If you have a convection oven that circulates heat, there’s no need to flip the potatoes. Make sure to lower the temperature by 25 degrees as convection oven tend to run hot.

Final tip: Don’t overcrowd the sheet pan! Use two if you have to and leave as much space in between the cubes as possible.

More Recipes to Try

• Honey BBQ Salmon Tacos with Mango Slaw
• Black Bean Quesadillas with Mango Chimichurri
• Cilantro Lime Rice and Bean Stuffed Peppers
• Smoky Oven Baked Sweet Potato Fries
• Poblano Pumpkin Seed Enchiladas

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