I have to say, I was against the idea of a potato taco in the beginning – kind of like I was against the idea of a potato pizza – but in both instances I was proven wrong. The creamy potato and black bean filling in these tacos, paired with this fire-roasted salsa, makes them a pretty awesome treat!
It’s pretty simple really, just cook some potatoes (I used a purple one because I had fresh ones from the garden), open a can of black beans (or make your own from dried beans). Smash them together with some spices, add a little cheese, throw it into a frying pan in a tortilla, and you’re done.
Here’s a breakdown of what you need to feed two people, and the process:
- 1 medium sized potato
- chili powder (I used Ancho)
- salt and pepper to taste
- about 2 tablespoons milk or non-dairy alternative
- 1/2 can black beans (or less)
- canola oil or butter for cooking
- soft tortillas
- cheddar or cheese of choice
- yogurt or sour cream (optional side sauce)
- your favourite salsa (this one!!!)
What you do:
- Boil the potato until soft, then drain and sprinkle in a little cumin, chili powder, salt, and pepper. Add the milk or substitute and give it a few squishes with a potato masher.
- Add the beans to the potatoes and give it all a few more squishes, until it is pretty much combined. Taste and add more seasonings if it needs it.
- Grate the cheese.
- Now you can heat a large frying pan and add a drizzle of oil or a bit of butter, just enough to coat the pan so the tortilla doesn’t stick.
- Place a tortilla in the pan, lifting half of it up so you can fit another tortilla in the other half, both of them open.
- Spoon some potato/bean mixture into each tortilla half and spread it out so it reaches the sides.
- Add some cheese, then fold the top down.
- Cook on the first side until it has lightly browned, then turn it over and do the same thing on the other side.
- Serve with your favourite salsa, and a side of yogurt or sour cream.