So, while I was “slaving” away at work last night, I found a recipe on one of my favorite blogs (http://sometimessweet.blogspot.com/) for potato taco’s. It looked super simple, and so I went grocery shopping after work, picked up some Corona’s and appetizers for me and my honey, and set to work chopping up some food.

DISASTER. The first batch that I cooked in the pan literally burnt itself over and over (totally the pan’s fault, and not mine—not an excuse at all either!). However, I switched my plan up and just put the rest of the mix into a glass casserole dish and slapped it in the oven. It took FOREVER to cook the potatoes, but what I ate this morning was actually delicious. Next time, though, I’m cooking the potatoes first in the oven, so they can be crispy then cook all the vegetables together and mix at the end for the perfect potato taco!

Here’s the recipe, if you want to try it, though:

4 medium potatoes, peeled and cut into small bite size pieces (or however many you want; I make a lot for leftovers and because my man eats like a horse)

1 green bell pepper, chopped

a quarter of an onion, finely chopped

a can of black beans

a can of corn

cumin, salt, garlic pepper or garlic powder, and red pepper flakes for seasoning and taste. I like to add a lot because I’m a huge spices gal! You can also use real garlic chopped up, but I’m on a budget and felt lazy :-P.

As I said before, I recommend cooking the potatoes on a baking sheet with olive oil and spices rubbed in for maximum potato crispness. Then, cook the veggies, corn, and black beans in a pan with olive oil at the end. Then, mix together! I used wheat tortillas, sour cream, and grape tomatoes to mix in at the end. Delicious and delightful!