Potato and Black Bean Tacos with Guacamole (serves 4)
Last night we were in the mood for tacos. These vegetable tacos are reminiscent of the ones made by Christ Church parishioners from El Salvador. I suspect that mine won’t be quite so fiery as theirs were, but I hope they are equally delicious. Though their tacos were not vegan, I do remember being impressed that they made little (if any) use of cheese or sour cream. Their tacos (and empanadas) were known for the flavors of the fillings. One of the joys of vegan cooking is that the rich vegetable flavors are never masked by the addition of animal products! These are my plant-based salute to my friends at Mission de San Marcos in Tarrytown, New York. ~ Glyn
Potato and Black Bean Tacos (makes 4)
4 corn tortillas, warmed
1 15oz can black beans, drained
1 medium potato, diced
1 jalapeno pepper, diced
1 tbsp. olive oil
1 packet Goya Sazon
½ c finely diced onion
2 clove garlic, minced
¼ c water
1 medium avocado
½ c medium hot salsa
½ lime, juiced
½ c chopped cilantro
¼ tsp. cumin
¼ c chopped onion
½ c chopped tomatoes
½ c shredded lettuce
Wrap the tortillas in a damp paper towel and warm in a slow oven.
Dice the potato, onion, ½ the garlic and the pepper and sauté in the oil until the potato starts to brown.
Combine the potatoes with the drained black beans, Goya Sazon and water.
Bring to a simmer.
Combine the avocado, 1 tbsp. of the salsa, cumin, lime juice, cilantro, salt and red pepper to make the guacamole.
Assemble the tacos.
Divide the potato bean mixture among the four tortillas.
Top with the chopped lettuce and tomatoes, a bit of raw onion, and the guacamole.
Serve with the remaining salsa.
Nutrition Information per taco: 280 calories, 38 grams carbohydrate, 11 grams fat, and 8 grams protein.
All Good Gifts 
These had all the spice and fire of traditional southwestern tacos. The black beans and diced potatoes gave them an earthy substance, while the chopped vegetables drew out and highlighted the spices. Goes ell with a cold cerveza! ~ Will
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Thanks, Will!
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