Spicy Potato Tacos

If these delectable tacos look vaguely familiar, they should. They're modeled after the famously fantastic Crunchy Blue Corn Chickpea Tacos (aside from a few obvious changes).

Since I'm in love with everything potato-related, I figured there was no harm in marrying a few red spuds with some taco seasoning and a shell or two. Turns out, I was right - these tacos are simple, satisfying, and oh-so-scrumptious.

Recipe: Spicy Potato Tacos

3 red potatoes, cut into 1 in. cubes
1/2 Tbsp. olive oil
2 Tbsp. taco seasoning (or to taste)
1/2 can black beans, rinsed & drained
crunchy blue corn taco shells (follow directions on box for heating)
lettuce, to taste
2 tomatoes, chopped
1 avocado, cubed
1/8 c. fresh cilantro, roughly chopped

1.) Pre-heat oven to 425 degrees F.
2.) Cook potatoes in boiling water for 10 - 15 mins., until tender, but not mushy.
3.) Drain potatoes & pour into greased cooking dish.
4.) Gently toss potatoes with olive oil & taco seasoning, stirring to combine.
5.) Bake, uncovered, for 20 mins.
6.) While potatoes are cooking, heat black beans in small pot on stove, stirring until warmed through.
7.) When potatoes are done, remove from oven & assemble tacos. Place lettuce in each taco shell, then add potatoes & a few beans. Next, add tomato & avocado. Finally, sprinkle each taco with cilantro before serving.

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Don't forget to check out these tasty, Mexican-inspired dishes:

• Crunchy Blue Corn Chickpea Tacos
• ¡Tacos Muy Guapos!
• Mexican-Style Chickpea Salad
• Vegan Tostada Pizza