A delicious and healthy meal with easy clean up too. Wonderful with guacamole and salsa as the perfect Tex-Mex toppings!

10 mins
15 mins


  • Aluminum foil
  • Large bowl


  • 2 1/2 cups Little Potatoes, halved
  • 1/2 cup organic canned black beans
  • 1 bell pepper, sliced thinly
  • 1/2 white onion, sliced thinly
  • 1 Tbsp organic taco seasoning
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 2 Tbsp olive oil


  • 1/4 cup prepared guacamole
  • 1/4 cup prepared salsa
  • (To taste) cheese, shredded
  • (To taste) sour cream or Greek yogurt
  • (To taste) cilantro, chopped
  • (To taste) fresh lime


  • Step 1

    Begin by tearing 8-inch to 10-inch wide segments of tin foil from a tin foil roll so you have four large rectangular pieces. Set these aside on your kitchen counter or a large working space.

  • Step 2

    Slice the potatoes in half and add to a large bowl.

  • Step 3

    Add in the black beans, sliced bell pepper and onion, taco seasoning, and salt.

  • Step 4

    Drizzle over the olive oil.

  • Step 5

    Using clean hands toss together to combine everything well.

  • Step 6

    Divide the potato mixture evenly between the four tin foil pieces and pile the potato mixture in the centre of the tin foil rectangle.

  • Step 7

    Fold each tin foil piece to cover and wrap the potato mixture then fold and pinch the edges to seal tightly.

  • Step 8

    Store the tin foil packets for up to two days in the fridge.

  • Step 9

    Once ready to cook, place the tin foil packet on a grill or grate over an open flame and cook for 15 to 20 minutes or until done. The potatoes should be easy to pierce with a fork and browned slightly.

  • Step 10

    Once cooked, open the packets and top with one tablespoon of guacamole and one tablespoon of salsa each, and other optional garnishes if desired.