Potato Tacos with Black Beans & Herby Lime Slaw

Prep Time	Cook Time	Total Time	Author	Serves
20 minutes	30 minutes	50 minutes		Serves: 4 (makes 12 small tacos)

Give your taco night a fresh Kiwi twist with these Oakley’s Golden Gourmet Potato Tacos with Black Beans & Herby Lime Slaw. Crispy roasted Golden Gourmet baby potatoes are coated in warming spices like cumin, smoked paprika, and oregano, then layered with a hearty black bean filling cooked with onion, capsicum, and garlic.

Finished with a zesty coriander and lime slaw for crunch and freshness, these tacos strike the perfect balance of comfort and vibrancy. Vegetarian, protein-rich, and packed with locally grown New Zealand produce, they’re a quick, satisfying dinner that’s sure to become a household favourite.

Oakley’s Golden Gourmet Potatoes are grown by fifth-generation farmers in the fertile soils of the Canterbury Plains. With their rich golden colour, naturally creamy texture, and smooth skins, they’re perfect for roasting, smashing, or crisping to golden perfection.

From our fields to your plate, every Oakley’s potato is a celebration of flavour, heritage, and the power of real New Zealand produce.

Ingredients:

Roasted Potatoes

900 g Oakley’s Golden Gourmet potatoes, peeled and cut into small cubes
2 tbsp olive oil
1½ tsp ground cumin
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp dried oregano (or thyme)
1 tsp fine sea salt
½ tsp ground black pepper

Black Bean Filling

2 × 400 g cans black beans, drained and rinsed
1 tbsp olive oil
1 small onion, finely diced
1 red capsicum, diced
1 garlic clove, minced
½ tsp ground cumin
½ tsp chilli powder
Salt and pepper, to taste
Juice of ½ lime
Handful fresh coriander, chopped

For the Slaw

Half a head of red cabbage, shredded
¼ cup chopped corriander
Juice of 1 lime
2 tbsp olive oil
1 tsp sugar
Salt & pepper to taste

To Assemble

12 small corn or flour tortillas, warmed
Optional toppings: sliced avocado, lime wedges, sour cream, chopped green onions

Instructions:

1. Crisp the Potatoes

Preheat the oven to 200 °C (fan 180 °C).
Toss the cubed Golden Gourmet potatoes with olive oil and spices until evenly coated.
Spread in a single layer on a baking tray and roast for 25–30 minutes, turning halfway, until golden and crispy.
Tip: For extra crispness, pat the potato cubes dry before tossing with oil.

2. Make the Black Bean Filling

While the potatoes roast, heat olive oil in a large frying pan over medium heat.
Add onion, capsicum, and garlic, and sauté until softened.
Stir in black beans, cumin, and chilli powder. Cook until heated through, then finish with lime juice and chopped coriander.
Season with salt and pepper to taste. Keep warm.

3. Prepare the Slaw

In a large bowl, combine the shredded cabbage, chopped coriander, lime juice, olive oil, sugar, salt, and pepper.
Toss well and set aside to allow the flavours to meld. Aim for a light, tangy crunch.

4. Assemble the Tacos

Warm the tortillas in a dry pan or over an open flame until soft and pliable.
Fill each tortilla with a layer of crispy potatoes, black bean filling, and a scoop of slaw.
Top with sliced avocado, sour cream, green onions, and extra coriander if desired.