Tag: black bean taco

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
• cumin
• 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:

1. 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.
2. 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.
3. Grate the cheese.
4. 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.
5. 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.
6. Spoon some potato/bean mixture into each tortilla half and spread it out so it reaches the sides.
7. Add some cheese, then fold the top down.
8. Cook on the first side until it has lightly browned, then turn it over and do the same thing on the other side.
9. Serve with your favourite salsa, and a side of yogurt or sour cream.
10. Enjoy!