If I had to pick only one genre of food to eat for the rest of my life it’d probably be…Mexican. My husband and I have spent many days in Mexico working at a church our home church in California is affiliated with. One of the highlights of our trip, other than serving the people, would be the food! Is there anything better than an authentic street taco? Sadly, I’m sensitive to gluten and dairy (I know, lucky me). My food problems can keep me from enjoying some of my favorite, so I’m happy when I can create a Mexican inspired dish that doesn’t make me sick.
Chipotle and garlic don’t normally go hand in hand in my mind, but in these tacos they compliment each other perfectly. These tacos are healthy, juicy, and muy rico!
Start by washing, skinning, and chopping three russet potatoes and place in a separate bowl. I try to chop potatoes into smaller bite size pieces. Once in a bowl, top with salt to taste and three cloves of minced garlic. (After this step, I let the bowl sit on the counter for one hour because I wasn’t ready to bake. Consequently, some pieces turned brown. This was okay because it was just a product of the potatoes being exposed to oxygen).
Place potatoes on a cookie sheet covered with path net paper and bake at 400 degrees Fahrenheit for about an hour. Check occasionally to assure potatoes don’t get overcooked.
While your beautiful garlic potatoes are going from ivory to golden brown, take a break until your timer reads 15-20 minutes left.
Now that your potatoes are nearing their end in the oven, turn your attention to the stove. Place a large skillet over medium heat and dump bag of spinach. Turn spinach with a utensil until spinach becomes soft. Once soft, empty one can of drained black beans into pan and mix together. Once warmed pour 8 ounces of your favorite chipotle sauce over the beans and spinach and mix together. Keep skillet over low heat for about ten minutes to let the flavors marinate!
Your yummy juicy, crunchy tacos are now ready to be served. On a corn tortilla fill with potatoes and top with chipotle mixture. Tacos are tasty as is or topped with Perfect Guacamole. Go eat and enjoy!
- 3 Russet potatoes chopped into bite size cubes
- 3 cloves of garlic
- salt to taste
- 1 can black beans
- 1 bag of spinach
- Favorite Chipotle sauce (I use Frontera)
- Corn tortillas
Wash and peel potatoes then chop into cubes. Place all potato cubes into bowl, add minced garlic, salt and stir together. Place potatoes on top of parchment paper on a cookie sheet and bake at 400 degrees Fahrenheit for about an hour. Check potatoes occasionally to make sure they reach desired level of crispness. Depending on size of cubes might need more or less than an hour.
In a skillet, heat spinach and drained beans over medium heat. Once spinach softens add chipotle sauce and let simmer for approximatly ten minutes. Your tacos are now ready to eat. Place cooked potatoes in warm tortilla and top with chipotle mix. Serve with Perfect Guacamole! Enjoy!
Prep: 15 minutes
Cook: 1 hour, 20 minutes