Recipes Pantry

Potato Tacos


– Potatoes diced

– Red & green bell pepper diced

– Yellow onion diced

– Black beans 1 can (strained)

– Sweet corn 1 can (strained)

– Salt 1 pinch

– Black pepper 2pinches


NOTE: (Diced potatoes, yellow onion, red & green bell peppers can be substituted w/ using 1 bag of frozen *POTATOES O’BRIEN* works perfectly & saves time)


– Kale

– Green onion

– Cilantro

– Lime – Juice 1


– 1 Red or white onion (for pickling)

– Apple cider vinegar 1/2 cup

– Water 1 cup

– Sugar 2 tbsp

– Kosher salt 1 1/2 tbs

– Red chili flakes (optional)

– Lime juice


– Avocado

– Salt

– Pepper

– Cilantro

– Green onion

– Lime juice & zest

– Lemon juice & zest

– Fresh garlic 2 cloves

– Jalapeño 1 (optional or to taste)

– Sour cream (optional or to taste)

– Mexican/Spanish blend 1 1/2 tbs.


Combined all ingredients into a blender (preferably a nutribullet)
*let chill before serving*

Potato taco Recipe INSTRUCTIONS

Peel and dice 4 large potatoes 

Dice 1 red bell pepper & 1 green bell pepper

Dice 1 yellow onion

Strain and rinse one can of black beans

Strain and rinse one can of sweet corn

Set sweet corn and beans to side

Heat skillet up a little above medium with 3 tablespoons of olive oil (preferred skilled cast iron)

So when the skillet gets hot add dice potatoes red and green bell pepper and yellow onion

Add pinch of salt and black pepper (to taste)

in skillet like you wanna let it brown a little bit before you start to stir it 

And that should be about a good, 5 minutes

Then you want to start stirring a little bit 

Scrape the pan getting crispy paotoe-ness at the bottom

Then you want to repeat process

Until onions are translucent and red and green bell pepper are kinda soft 

Once thats done, put potato mixture into large mixing bowl

and also add the black beans to large mixing bowl

With three tablespoons of (spice blend #1)

Toss that all together

Keep skillet on high heat

and put the corn In there with one tablespoon of olive oil and 

sautee corn on high heat for about 5-7 minutes

Once thats done, add that to your large mixing bowl

And toss that in with the potatoes and black beans 

Topping #1 Greens Blend: 

Finely chop and mix purple kale (or kale of choice)

Green onions, cilantro, and juice of one lime.


*This recipe requires preferably a nutri bullet or blender*

Topping #2 (Pickled onions) INSTRUCTIONS

Slice onion and add to a medium bowl.

Heat the vinegar, lime juice, 2 TBSP of sugar , chili flakes and salt

in small saucepan over medium heat until sugar has dissolved, about 3 minutes.

Taste for sweetness and add more sugar as needed.

Pour vinegar mixture over onions and let sit for about 10 minutes

Topping #3 Zesty Avocado Crema:

Into the blender or nutri bullet goes two avocados 

One pinch of salt two pinches of pepper 

Two bunches of cilantro 

One bunch of green onion

Juice from four limes and two lemons 

Also zest 1/2 of lime 

Three cloves of garlic 

One jalapeño (optional or to taste)

Sour cream (optional or to taste)

Add Two tablespoons of spice blend #1

Blend until creamy consistency 

*let chill before serving*