Chicken, Potato and Refried Black Bean Tacos

Chicken, Potatoes and Refried Black Bean Tacos


  • cooked chicken such as a rotisserie chicken, chopped
  • onion powder; to taste
  • garlic powder; to taste
  • cumin; to taste
  • coriander; to taste
  • dried oregano; to taste
  • cilantro, chopped (I used dried because my store was out of the fresh kind)
  • juice of 1 small lime
  • 1/2 C tomato sauce or more if desired
  • 7 baby red potatoes or 3 to 4 big ones; chopped into small pieces
  • 1 Tbs olive oil
  • 2 Tbs butter
  • salt; to taste
  • pepper to taste
  • refried black beans
  • hard shell tacos


Preheat oven to 4250°

Chop potatoes into small pieces. Place in a small baking pan. Melt butter. Pour melted butter and olive oil over potatoes. Add salt and pepper to taste; toss to coat. Bake for about 20 minutes or until potatoes are tender and start to turn brown, stirring occasionally; set aside.

While potatoes are cooking, chop the chicken. Heat a skillet to medium high heat and add 1 Tbs olive oil. Add the chicken to the skillet and cook, stirring for 2 minutes. Add onion powder, garlic powder, cumin, coriander, oregano, cilantro and lime juice. Stir well to mix.

Add the potatoes to the chicken in the skillet and pour in the tomato sauce and mix well.Taste and add more spices if desired. Turn heat down to medium low and heat thru. Take skillet off the heat and set aside.

Warm refried beans according to can directions.

Warm taco shells in the oven according to package directions; set aside.

To assemble the tacos, spoon desired amount of refried beans at the bottom of the taco shells. Next add chicken and potato mixture. Top with cheese if desired.



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