Rocky Mountain Potato Tacos
Experience the robust flavors of the Rocky Mountains with these crispy tacos filled with seasoned Idaho potato hash mixed with hearty black beans, creamy avocado, and a sprinkle of tangy cotija cheese. Perfect for a quick weeknight meal or a festive gathering, these tacos combine wholesome ingredients that are sure to please everyone at the table.
ingredients
- 2 large Idaho potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 corn tortillas
- 1 ripe avocado, diced
- 1/2 cup crumbled cotija cheese
- 2 tablespoons olive oil
- Fresh cilantro, for garnish (optional)
steps
- 1.
In a large skillet, heat olive oil over medium heat. Add diced potatoes and cook for about 10 minutes, stirring occasionally until they begin to soften.
- 2.
Add chopped onion and garlic to the skillet; cook until the onion is translucent, about 5 minutes.
- 3.
Stir in black beans, chili powder, cumin, salt, and pepper. Cook for another 5 minutes until heated through and flavors meld. Remove from heat.
- 4.
Meanwhile, heat the corn tortillas in a separate pan or directly over the flame for a few seconds on each side until warm and slightly charred.
- 5.
Assemble the tacos by spooning a generous amount of the potato mixture onto each tortilla.
- 6.
Top with diced avocado and a sprinkle of cotija cheese. Garnish with fresh cilantro if desired.
- 7.
Serve immediately with your favorite salsa or hot sauce for an extra kick!
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