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Sweet Potato Tater Tacho Recipe with Black Bean Salsa

Even though my Saints aren’t in the Super Bowl this year, I’m still really excited for the Big Game. Most of the reason is that it’s being hosted in my beloved city of New Orleans this year. The rest of the reason is that I really like football – NFL only, not college.

Anyway, the BONUS reason that I like the Super Bowl is that it’s one more chance to rock out some game day food. This week I’m going to publish three game day themed recipes – any of which would be a great addition to your game day buffet. Today I bring you a sweet potato tater tachos recipe with black bean salsa.


So you might be wondering what the heck a “tacho” is?  Well, it’s a pretty genius invention, I must tell you. No, I didn’t think of it, but the first place I saw it was at a restaurant here in New Orleans called 13 Bar & Restaurant. It’s basically nachos with tater tots instead of chips. The only other place I’ve seen them was on The Little Kitchen when Julie posted a recipe for them last fall. She topped them with an egg (swoon!).

I’ve taken tachos a step further than I’ve seen them at 13. In December I discovered that Alexia sells sweet potato tater tots. Being an ardent fan of sweet potatoes, I decided to give them a whirl. Naturally, tachos are the first thing I think of when I see tater tots so it wasn’t a stretch to come up with this dish.


While the sweet potato tater tots are pretty tasty, my favorite part of this dish is the black bean salsa. It’s a fresh salsa – not very saucy, mostly chunky. It’s made from a few simple ingredients that you see below. You’ll make this part of the recipe first so that the flavors of the salsa can marry while the oven is pre-heating and subsequently when the tater tots are baking. Those two steps provide plenty enough time for the flavors to develop in the salsa.



Making the salsa is basically the “hardest” part of this recipe. Once that’s done, the tater tots are baked, cheese is shredded then all three are combined to produce a tasty game day treat. To assemble, you start with a layer to tater tots in the bottom of a bowl. Cover liberally with pepper jack cheese. I like to throw this in the microwave for about 30 seconds to melt the cheese.  Finish the dish off with a generous portion of salsa, and you’re set.



Are you hungry yet?  I am, so let’s get to the recipe!

Yield: 2 servings

Sweet Potato Tater Tachos with Black Bean Salsa

These sweet potato tater tachos are the perfect game day treat. Easy to make and full of flavor, they're sure to please any crowd.


Black Bean Salsa:
  • 1-15 ounce can of black beans, drained and rinsed
  • 1 cup finely chopped red onion
  • 1/2 cup finely chopped cilantro
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground coriander
  • 1 lime, zest and juice
Additional Ingredients:
  • 1-20 oz bag of Alexia Sweet Potato Crispy Bite-Sized Puffs
  • 1 cup shredded pepper jack cheese


  1. Preheat oven to 400 ºF.
  2. Mix the black bean salsa ingredients in a bowl. Place in fridge and allow to sit for about 20 minutes for flavors to marry.
  3. Place sweet potato tater tots on a baking sheet lined with parchment paper or a Silpat and bake for 20 minutes.
  4. Once done, divide the tater tots between two bowls and top with cheese.
  5. Microwave for 30 seconds to melt the cheese.
  6. Top with desired amount of salsa and serve.

Prep:15 minutes

Cook:20 minutes

Total:35 minutes

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