Thursday, July 7, 2016

Vegetarian Roasted Red Potato and Black Bean Tacos

Hello! This is Kathleen, Beth's daughter. I've always loved the Spicy Potato Soft Tacos at Taco Bell, so I decided to make potatoes that were similar to that and change up the taco a bit! I made these at 10 am, so I made a taco up to take a picture for this post and planned to put it in the fridge for later, but I ended up eating the whole thing. Make these this week for lunch (or breakfast, I won't judge!)--you won't regret it!

Vegetarian Roasted Red Potato and Black Bean Tacos

corn tortillas
grated cotija cheese
cilantro
Refried Black Beans (canned, or see below)
Roasted Red Potatoes (see below)

For the Refried Black Beans:
1 16 oz can of black beans (drained)
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp onion salt
1/2 tsp paprika
1-2 tbsp candied jalapeno brine (normal pickled jalapeno brine is fine, too)
salt and pepper to taste.

Mash the black beans until more than half of the beans are completely smooth; some chunks are fine, because it gives it texture. I find it is easier to mash the beans after warming them in the microwave for 30 seconds to 1 minute. Add the spices and brine, mix to combine.

While the black beans are delicious as they are (or as a dip with tortilla chips), I made roasted potatoes as well.

For the Roasted Red Potatoes:
1-2 pounds of red potatoes, diced into uniform, bite-sized, pieces
3 tablespoons of butter
1 tsp garlic powder
1/2 tsp chili powder
1 tsp paprika
1/2 tsp dried oregano
salt and pepper to taste

1/2 cup onion, diced
1/2 of a red pepper, diced
1/2 of a green pepper, diced

Preheat the oven to 400 degrees. Add the spices and butter to the skillet and place in the oven to let the butter melt as the oven is preheating.

When the butter is melted, add the diced potatoes and toss to coat (use a second pan if you have more potatoes than a single layer across the bottom of the pan). Bake for 30 minutes, stirring occasionally.

Add the onions and peppers, stir to combine, and bake for an additional 15-20 minutes, until the onions and peppers are tender, but still have a bite.

To build the tacos: 

Turn off the oven from roasting the potatoes, and place the corn tortillas over the grates of the oven for 1 minute to soften and crisp slightly. (Microwaving them in a damp towel works, too :-) ).

Spread a heaping spoonful of mashed beans onto the tortilla, top with the potato and onion mixture, grated cotija cheese and chopped fresh cilantro. Pico de gallo or fruit salsa would also be great!

Enjoy and let me know what you think!

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