Roasted Red Potato and Black Bean Tacos

This is another one of those really good meals that is a little more suitable to a cooler time of year. However, nature doesn't always work in the way you would like her to, and thus, we get potatoes in the heat of summer. And aside from roasting, frying, sautéing, boiling, and grilling, I can't think of any other way to prepare them. The first four methods entail getting the apartment hot; the last one isn't an option. We live on the second floor of fairly old apartments with wood decks, it's a fire hazard. So, I roasted these, that is my favorite way to prepare potatoes, and they were fantastic, but man it got warm in here. Ugh. I am happy to report that we did not get potatoes in our CSA this week - thankfully.

















Roasted Red Potato and Black Bean Tacos

4-6 small red potatoes, scrubbed and cubed
2 tsp coconut oil
chipotle chili powder
cumin
ground coriander
salt

1 cup black beans, cooked
1 jalapeno, seeded and minced
1 hot banana pepper, seeded and minced
3 cloves of garlic, minced
1/4 yellow onion, minced
chili powder
cumin
salt

taco shells (we used organic blue corn shells)
diced tomatoes
shredded lettuce
a small can of sliced black olives, drained (optional)

Preheat oven to 425.

Toss potatoes with oil and spices and place in a baking dish. Cover with foil and roast for 40-45 minutes, stirring a few times.

Meanwhile, heat a few tablespoons of water in a small skillet. Add the pepper, garlic, and onion. Cook for 10 minutes or until veggies are soft. Drain any excess water.

Combine with black beans and spices.

Layer lettuce, potatoes, bean mixture, and black olives in warmed taco shells.

Serve with diced tomatoes and more olives on the side.

'Til next time.