The Filling – POTATO MIXURE
– 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)
Topping #1 GREENS BLEND
– Kale
– Green onion
– Cilantro
– Lime – Juice 1
Topping #2 PICKLED ONIONS
– 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
Topping #3 ZESTY AVOCADO CREMA
– 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*
