Nopales, Black Bean, and Potato Rolled Tacos with Smoky Taco Cream

  • Servings: Makes 15-20 tacos, depending on size of tortillas
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What’s better than a health filled crunchy rolled taco topped with awesome ingredients? Nothing. Get your comfort on with this delicious and simple to make recipe.



  • 1 cup salsa of choice (more or less depending on preference)
  • Smoky Taco Cream (see recipe below)
  • 2 cups shredded lettuce
  • 15-20 corn and/or gluten free/flour tortillas

Smoky Taco Cream:

note: If you aren’t using a high speed blender make sure to soak the nuts for at least two hours to over night. You can also make this cream nut free by using silken tofu instead of the nuts and water. Because you are cooking the veggies with broth you may not need extra salt. I did not, but add if you prefer more.


Preheat oven to 400.

Wash, clean (if needed get all the needles off the nopales using a knife, and be careful!) and chop nopales, potatoes and squash. Rinse beans. In a pan over medium heat, cover and cook the potatoes with ½ cup veggie broth until almost tender. Add cumin, garlic powder, nopales, and squash and continue cooking until everything is tender. Taste and add salt if needed. Add more veggie broth as needed so veggies do not stick. Remove from heat and set aside to cool.

Make Smoky Taco Cream by putting everything into a food processor, blender or high speed blender and puree until well mixed and smooth. If too thick you can add more water. Remove half of the cream and set aside, keeping the rest in the blender or food processor.

Add beans and cooled veggie mix to the blender or food processor and mix slowly until everything is chopped and combined but not a smooth paste.

Next, steam your tortillas with water so they don’t break while rolling. You can do this in the microwave by wrapping them in damp paper towels and cooking for 2 minutes.

One by one add a few spoonfuls (depending on tortilla size) at one end of the tortilla. Roll tightly into a rolled taco and seal end with a touch of mixture. You can use a wooden toothpick to hold them in place while cooking as well.

Bake at 400 degrees on a parchment lined cookie sheet for 20-25 minutes or until crisp. Once done serve topped with shredded lettuce, drizzle the remaining Smoky Taco Cream and add salsa.

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