Black Bean and Mashed Potato Tacos
Makes about 14 Tacos
This is a pretty quick and yummy weeknight meal. Just boil the potatoes, while they are boiling prepare the rest of the ingredients and once the potatoes are done you can assemble and eat!
The mashed potato filling is really, really tasty. I seriously had to stop myself from eating it all while I was assembling the tacos! It's very fresh tasting, creamy and tangy, with a slight spicy kick from the Serrano. If you're serving these to kids, feel free to omit the chili, they will still be delicious!
- 6 Garlic cloves, pressed
- 1 Serrano chili, minced
- 1 pound Gold potatoes, peeled and quartered
- 14 corn tortillas
- 1 tbsp + 1/2 tsp fresh Lemon juice
- 1 tsp Sea salt
- 1/3 cup lightly packed Cilantro leaves, chopped
- 1-1/2 cups cooked Black beans
- 1 tbsp Olive oil
- 6 Green onions, sliced thinly
- Toppings of choice
- 3 tbsp Rice milk
- Place potatoes in a medium saucepan and cover with water. Bring to a boil and cook for 18 minutes, until fork tender. Drain well and transfer to a large bowl.
- Mash potatoes with salt and oil until completely smooth. Add everything except the black beans and corn tortillas and mix well. Gently fold in black beans.
- Assemble the tacos by warming the corn tortillas one by one on a dry pan set over med-low heat. Take 1/4 cup of the filling and spread it down the middle of the corn tortilla. Repeat with remaining filling and tortillas and top with your favorite taco toppings. We like diced tomatoes, lettuce, salsa and hot sauce on ours!