Aren’t tacos the best? In any form, they just rock. This recipe is from Get Off the Couch and Cook. I LOVE that blog name. It’s so true. It’s so easy just to go out to eat, pick up taco bell or just nuke something for dinner. But it’s not easy because it’s expensive and more than likely not even remotely healthy. This recipe is not time consuming and it’s pretty easy. AND it’s super healthy. Yes, more effort than going to Taco Bell but so much more healthier and it will make you feel good!
Yes, I get lazy sometimes. Well more than sometimes but I need to remind myself to get off the couch and cook too! Well, today it was Sashi to the rescue! I found a whole bunch of easy, awesome recipes on her blog. I made her Refried Beans and her Spanish Baked Rice too.
I made Sashi’s Refried Beans but you could just as easily used canned. They were a bit spicy with the jalapenos but tasty.
We all loved the bean and potato tacos. The next day for lunch, I made a bowl with her Baked Spanish Rice, some Refried Beans and the potato mixture. Then of course I had to add some tasty avocado sauce to it too.
- 1 1/2 lbs. potatoes, washed and diced
- 1 tbsp. olive oil (I used less)
- 1 1/2 tsp chili powder
- 1 tsp. cumin
- 1/2 tsp. paprika
- 1/4 tsp. coriander
- 1/4 tsp. each salt and pepper
- 2 cups refried beans, homemade or canned
- 1 c. salsa
- Cheese, if desired
- Whole wheat tortillas or corn tortillas
Preheat oven to 450. Line baking sheet with parchment paper.
Toss diced potatoes with the olive oil and spices. Spread in an even layer on one of the baking sheets and bake for 20 minutes until golden brown and cooked.
In a small bowl, stir together the refried beans and the salsa. Spread about 1/4 cup of the beans on half a tortilla. Top with potatoes and a bit more salsa. Add cheese if desired.
You can also make a burrito bowl out of this. Just add Spanish Baked Rice, Refried bean mixture and potatoes to a bowl and eat.