Crunchy, creamy, crispy, fresh, spicy, savory; these gorgeous tacos have it all.
So did you like the skillet fried potatoes with chives recipe that I posted yesterday? A few of my friends in the blogosphere did. My friend Rebecca at Strength and Sunshine (great blog for gluten free recipes) thought they’d be good with ketchup, and I suppose they would be, but I prefer a kick in my pants and went with sriracha instead. Then there was my friend Judy at I’m Bored – Let’s Go (that chick makes killer cocktails), who jokingly suggested that I put a fried egg on top of them. Judy, Judy, Judy…..
Do you remember that I promised you another paramount recipe made from none other than these epic potatoes? Who watched the Golden Globes? Actually , I didn’t, but for some reason I’m using major motion picture words. Anyway, if you read my post, you know that I did make you a promise, and being true to my word, I made a pretty awesome taco out of those crispy cubes of potatoes, that I’m going to share with you today.
Again, this was my husband’s idea. Hmmm…sweetheart, are you trying to take over my bizniz?
Even though it was his power of suggestion that made me create this taco, I actually did the creating. BTW, next few recipes coming up, all mine. Love ya boo!
Who am I today?
This taco, or should I say, these tacos – cuz I ate two after I finished shooting them – are what dreams are made of, if you’re looking for something different in the Mexican culinary world. No ground yuck, no cluck, cluck, clucks, no this little piggy went to market, and no been there, done that typical bell pepper veggie fare. Nope, none of that here folks, these are vegan for a reason! My spicy black bean and fried potato tacos are like no other, or at least, like none that I’ve ever had.
Let’s start with the outside and move to the inside. The blue corn taco shells. Aren’t they pretty? Blue corn, also known as Hopi maize, was developed by the Hopi, and it has 20% more protein and a lower glycemic index than white corn. Cool, right?
As we move inside the shell we’ll find a nice filling of spicy black beans, skillet fried potatoes with chives, crunchy chopped romaine lettuce, juicy diced tomatoes, and velvety avocado. Instead of topping it with salsa – which you can do, feel free – I drizzled sriracha on top. Mmmm….
There is a lot going on in this little pocket of fun. You get to bite into a crunchy blue corn tortilla to find creamy black beans and crispy, tender potatoes, along with the freshness of the lettuce and the tomato. The beans are spicy, the potatoes are savory and salty, and the sriracha adds to the heat. Now do you see why I ate two for lunch? They’re so good it’s really hard to stop at one. To be real, I could have eaten the third one but I thought I should probably save it for the husband to try. After all, he did come up with the idea of making the leftover potatoes and black beans (from Saturday night’s dinner) into tacos.
What did the man think about my creation? He loved it! Let me tell you, he’s a Mexican food junkie. He would eat Mexican food every day if he could, and he really liked the blue corn and the sriracha instead of salsa. He thought it was an interesting twist, especially with the potatoes.
Make the potatoes for breakfast this weekend, and make extra so you can make the tacos later. You’ll be happy that you did.
Linda and Alex at Veganosity
Yields 6
Crunchy, creamy, crispy, savory, salty, spicy, and fresh. These blue corn and fried potato tacos have it all.
30 minPrep Time
45 minCook Time
1 hr, 15 Total Time
Save RecipeIngredients
- 2 cups of Skillet Fried Potatoes with Chives
- Spicy Black Beans
- 2 - 15 ounce cans of organic black beans – drained and rinsed well
- 1 large red onion - diced
- 2 tablespoons of chili powder
- 2 teaspoons of smoked paprika
- 1 teaspoon of cumin
- 1 and 1/2 teaspoons of ground sea salt
- Black pepper to taste
- 6 Blue corn taco shells
- 2 cups of chopped romaine lettuce
- 1 large tomato - diced
- 1 avocado - diced into 1/4 inch cubes
- sriracha or salsa to taste
Instructions
- Potatoes
- Spicy Black Beans
- Put the beans in a medium saucepan and cover with water. About a half inch over the beans. Bring to a boil and reduce to simmer. Add the onion and spices and stir to combine. Cook until the water evaporates and the beans are thick and creamy. Stir frequently.
- Heat the oven to 350°
- Heat the taco shells until they are sizzling. Be careful not to burn them
- Spoon a layer of beans inside the shell, then a layer of potatoes, lettuce, tomato, and finally sriracha or salsa.
Comments