Tacos de Papa (Potato Tacos)

I've been on a little vegan kick for a while and with that I have had the opportunity to experiment with all interesting kinds of recipes. Now I am not doing this whole vegan thing because I am an animal rights activist or extremist in any way. I am more doing it for my own health and wellness. Just trying to get more fruits and veggies in me, that's all!

Anywho, I came across this recipe and I just had to try it. I LOVE both Mexican food and potatoes so I thought this was going to be a perfect combo... and it was! This was my first time EVER making or eating potato tacos and let me tell you I was pleasantly surprised. They exceeded my expectations and I will definitely be making these again. These tacos are really filling and flavorful. The veggie mixture is so delicious that you forget that these tacos are meat free!

Ingredients

5 small-medium size russet potatoes, washed and cut into 1/2 inch cubes

1 red bell pepper, coarsely chopped

1-2 onions, coarsely chopped

2 tablespoons olive oil

1 teaspoon ground cumin

1/2 teaspoon chili powder

1 teaspoon basil

1-2 teaspoons kosher salt (depending on taste, I think I might even usually add more)

Corn topping (recipe below)

Fresh avocado, diced

Corn tortillas

Directions

Preheat oven to 420 degrees.

Place all of the ingredients in a large bowl and toss until vegetables are well coated with the oil and seasonings.

Pour the vegetable mixture into a 9x13 baking dish (I always add a little cooking spray to the dish even though the veggies are coated with oil).

Bake for 40-60 minutes, depending on your oven and how coarsely chopped your veggies are, stirring your veggies every 20 minutes.

Using a large skillet or griddle warm up the tortillas (about 15 seconds each side).

To assemble the tacos first place the potato mixture on the tortilla, corn topping and then add the diced avocado on top.

Corn Topping

1/2 tablespoon olive oil

2 cloves garlic, chopped

8 oz fresh or frozen white corn

4 oz can diced green chiles

1 yellow bell pepper, chopped

Juice of 1 lime

Salt and pepper to taste

Heat oil in a skillet and saute the rest of the ingredients until heated trough (about 5 minutes).