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Are you in the mood for something delicious and healthy? Then you're in store for such a yummy treat. This recipe is easy to make and definitely will fuel your races .

Ready in 45 minutes

Serves 8 Tacos


  • 1 lb. potatoes chopped
  • 1 tbsp. olive oil
  • 1 bell pepper chopped
  • 2 tbsp. taco seasoning
  • 15 oz. can black beans drained and rinsed
  • 15 oz. can refried beans
  • 8 taco-sized flour tortillas
  • 2 cups lettuce chopped
  • 2 avocados diced
  • Jalapeño Cilantro Sauce*
  • cilantro, limes for serving

Jalapeño Cilantro Dipping Sauce

  • 1-2 jalapeños to taste
  • 1 bunch cilantro
  • 2 garlic cloves peeled
  • 1 lime juiced
  • 1 tbsp apple cider vinegar
  • 1/2 cup olive oil
  • 1/2 cup vegan mayo
  • salt to taste


  1. Add the chopped potatoes to a large pot and cover with water. Bring the water to a boil and cook potatoes until fork tender (approximately 15-20 minutes). Drain the potatoes.
  2. Heat olive oil in a pan over medium-high heat. Add the bell pepper, potatoes and taco seasoning to the pan and toss to combine. Press the potatoes down into the pan and turn heat to medium.** Allow potatoes to cook for 5-7 minutes without touching them. Lift a corner of the potatoes with a spatula – if crispy, flip and cook for an additional 5 minutes.
  3. While the potatoes are cooking add the black beans and refried beans to a pan over medium heat. Stir to combine. Once heated through, turn heat to low.
  4. Prepare the Jalapeño Cilantro Sauce according to the instructions and set aside.
  5. Wrap the tortillas in a paper towel and heat them in the microwave for 30 seconds.
  6. To assemble, add a layer of beans to each tortilla followed by potatoes, lettuce, avocado and Jalapeño Cilantro Sauce. Serve with cilantro and lime wedges.

**Jalapeño Cilantro Dipping Sauce

Add all of the ingredients to a food processor. Blend on high. Scrape down the sides and blend again. Taste and adjust salt as needed.

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