Search

Join Culinate! Login or Register

Join Culinate

With a free Culinate membership, you can:

Create your own recipe collections
Queue recipes for later use
Blog your culinary endeavors
Be part of our online community of cooks
And much more…

Join Now

Bean and Potato Tacos

From the book The Vegetarian Epicure, Book Two by Anna Thomas

Serves

4 to 6

Ingredients

Tacos

	2	medium-sized potatoes
	½	onion
	3	Tbsp. butter
	~	Salt and pepper
	14	fresh corn tortillas
	~	Vegetable oil for frying
	1½	cups refried beans
	~	Hot sauce

Garnishes

Chopped cabbage and tomatoes

Steps

Peel the potatoes and cut them into small cubes. Boil them in salted water until they are almost tender, then drain. Chop the onion and sauté in butter for a few minutes and add the potatoes. Continue sautéing this mixture, stirring often, until the potatoes are tender and slightly golden, about 20 minutes. Season to taste with salt and pepper.
Warm the tortillas quickly, one at a time, on a hot griddle or pan. If you like, you may brush them very lightly with oil before warming. Be sure to take them off the heat quickly, or they will become crisp. They should be soft and flexible.
Put a rounded tablespoon of the refried beans on a tortilla and spread it across in a thick line down the center, almost to the ends. Add a heaping tablespoon of the potatoes, and arrange them, the same way, on top of the beans. Fold one side of the tortilla over the filling and roll it up, or if you prefer, simply fold the tortilla in half over the filling.
Just before serving, fry the tacos in a little bit of oil until they are crisp on both sides. Sprinkle them with hot sauce and chopped cabbage and tomatoes, and serve hot.

This content is from the book The Vegetarian Epicure, Book Two by Anna Thomas.

Rick Bayless’s Mexican Kitchen

Tacos of Poblanos, Potatoes, and Creamy Braised Chard

Cholent (Slow-Cooked Stew)

Coleslaw Potato Salad with Cumin Seeds

Green Soup with Sweet Potatoes and Sage

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Comment

I recommend this recipe

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.