Potato Tacos, because potatoes are way better than meat!

I have to admit that I'd never had a potato taco until moving to Southern California.  Its one thing to minus the meat and cheese from the taco, but thinking of other items to add back in that didn't involve fake meat or fake cheese was leaving our friendly corn tortilla a little lonely.

Down in Laguna Beach The Stand solidified my infatuation with potato tacos.  They are easy and almost impossible to mess up!  Start out with the simple ingredient list of Red Potatoes, Corn Tortillas, Salsa, Black Beans, Lettuce or Cabbage & Tomatoes.

• Boil the red potatoes till tender, place to the side in a large mixing bowl.
• Drain & Rinse a can of black beans and place them along with a jar of salsa, into a food processor, mix until smooth.
• Pour mixture into the bowl with the potatoes, use a potato masher, mash until desired consistency is achieved.

Garnish with diced tomatoes, lettuce and hot sauce.  You can do the shells crispy or soft.  For Crispy, carefully fold and put in a toaster (adult supervision required) for soft, layer in moist paper towels and microwave for 20 seconds. Squeeze some lime on top for some added zing.