A side shot of vegan Rolled Tacos drizzled with hot sauce

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

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.
Course Main Course
Cuisine Mexican
Keyword healthy tacos, how to make rolled tacos
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 15 - 20 tacos
Calories 142 kcal
Author Sophia DeSantis


  • ½ cup chopped nopales cactus paddles
  • ¾ cup  black beans  about half of a 15 oz can
  • ¾ cup chopped red potatoes
  • ½ cup chopped yellow squash
  • 1 tablespoon  cumin
  • 1 tablespoon  garlic powder
  • ½ cup  veggie broth , low sodium if needed
  • Himalayan pink salt to taste if needed
  • 15-20 corn and/or gluten free/flour tortillas


  • 1 cup salsa of choice more or less depending on preference
  • Smoky Taco Cream see recipe below
  • 2 cups shredded lettuce

Smoky Taco Cream:

US Customary - Metric


  1. Preheat oven to 400°F (200°C).

  2. 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. 
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Bake at 400°F (200°C) 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.

Recipe Notes

Nutrition Facts
Nopales, Black Bean, and Potato Rolled Tacos with Smoky Taco Cream
Amount Per Serving
Calories 142 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 144mg6%
Potassium 278mg8%
Carbohydrates 20g7%
Fiber 4g16%
Sugar 1g1%
Protein 4g8%
Vitamin A 330IU7%
Vitamin C 1.9mg2%
Calcium 55mg6%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.