A week ago I shared the formula for the Jalapeño Cilantro Sauce and now you have another motivation to make it. Not that you required another reason – in light of the fact that once you attempt it, you will need to put it on everything.
To accelerate the cooking procedure, I heated up the potatoes previously getting them pleasant and fresh on the stovetop. Presently, the way to getting them firm is to not disturb them while they're in the container. Give them a strong 5-7 minutes of sautéing time before flipping.
- 1 lb potatoes chopped
- 1 tbsp olive oil
- 1 bell pepper chopped
- 2 tbsp taco seasoning
- 15 oz can black beans drained and rinsed
- 15 oz can refried beans
- 8 taco-sized flour tortillas
- 2 cups lettuce chopped
- 2 avocados diced
- Jalapeno Cilantro Sauce*
- cilantro, limes for serving
- Add the chopped potatoes to a large pot and cover with water. Bring the water to a boil and cook potatoes until fork tender (approximately 15-20 minutes). Drain the potatoes.
- Heat olive oil in a pan over medium-high heat. Add the bell pepper, potatoes and taco seasoning to the pan and toss to combine. Press the potatoes down into the pan and turn heat to medium.** Allow potatoes to cook for 5-7 minutes without touching them. Lift a corner of the potatoes with a spatula – if crispy, flip and cook for an additional 5 minutes.
- While the potatoes are cooking add the black beans and refried beans to a pan over medium heat. Stir to combine. Once heated through, turn heat to low.
- Prepare the Jalapeno Cilantro Sauce according to the instructions and set aside.
- Wrap the tortillas in a paper towel and heat them in the microwave for 30 seconds.
- To assemble, add a layer of beans to each tortilla followed by potatoes, lettuce, avocado and Jalapeno Cilantro Sauce. Serve with cilantro and lime wedges.
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