Our version is more savory because we use potatoes instead of sweet potatoes but it was down right tasty none the less. I like the soft texture of the potatoes & beans against the crisp radish & scallion toppings. Yes, radishes on tacos. I wouldn't have thought of it either but that crisp zestiness is really perfect. We used the Frontera Quajilla Salsa which really has a wonderful smokiness that added a lot of mellow flavor, it was my first time trying it & it was so good I thought it was worth mentioning. We'll be making these quick vegetarian tacos again throughout the summer, I especially want to try them with a little MN sweet corn added to the filling, yum.
Black Bean & Potato Tacos
6 new potatoes
2 T canola oil
1/2 - 3/4 c canned or cooked black beans (start with a heaping 1/4 c dry if you are cooking them up yourself)
1/2 t Mexican oregano
1/2 t ancho chili powder
1/2 t salt
5 taco-sized tortillas
queso fresca (we actually used feta because we had it & it was great)
Halve the potatoes & cook them in a pot of salted boiling water until just tender about 20 minutes. Drain & let cool until they can be handled. Cut each half into 4 pieces.
Heat the oil over medium-high heat in a skillet. Add the beans, potatoes, oregano, ancho powder & salt. Sauté for about 5 minutes until everything is coated with seasoning & hot.
Divide the filling between the 5 tortillas & add toppings.
Makes 5 tacos.
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