Recipe: Potato Taco (Vegan, Gluten-free)

Last night’s dinner was simple and delicious. I think I’ll be making it a lot more often!

Potato Tacos

(vegan, gluten-free)
serves 4

Filling ingredients:

• 2 T. olive oil
• 1 lb. teeny tiny potatoes
• 2 c. kale leave, stems removed
• 2 T. chopped cilantro
• 1/2 T each paprika, chili powder, onion powder, garlic powder, ground black pepper
  (or preferred spice mix)
• pinch of salt

Other ingredients:

• 1 avocado
• 1 cucumber
• salsa
• tortillas (I used corn tortillas but want to try these in veggie wraps next time)

Instructions:

1. Heat oil on medium in a skillet with dry spices, allow them to bloom as oil heats. Do not overheat.
2. Add chopped potatoes and kale to the oil and cook for 12-15 minutes or until tender inside and crisp outside.
3. Sprinkle with cilantro.
4. Fill up a tortilla, top with avocado, cucumber and salsa.
5. Enjoy!

There was enough potato mixture for 12 tacos. The boys each ate one and Gerry and I had 3 and 4. The last two tacos we stuffed super full with potatoes so there was no leftovers for today, but I think leftovers would be really delicious! I served them with chili pinto beans.