This black bean puree soup is fruity, spicy, and pairs great with a dollop of sour cream.
| Prep Time: | 30 mins |
| Cook Time: | 42 mins |
| Total Time: | 1 hr 12 mins |
| Servings: | 3 |
| Yield: | 6 tacos |
Ingredients
- 2 red potatoes, diced
- 2 tablespoons vegetable oil, divided
- 1 teaspoon garlic powder
- 1 red bell pepper, diced
- 1 yellow onion, diced
- ½ cup frozen corn
- 1 jalapeno pepper, chopped
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 6 (6 inch) corn tortillas
- ¼ cup chopped green onions
- ¼ cup chopped cilantro
- 1 lime, cut into wedges
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Place potatoes in a bowl; drizzle 1 tablespoon oil on top, add garlic powder, and mix to coat. Lay out potatoes on a baking sheet.
- Bake in the preheated oven until tender, about 30 minutes.
- Heat the remaining oil in a skillet over medium-low heat. Add red bell pepper, onion, corn, jalapeno, salt, and black pepper; cook and stir until vegetables are slightly soft, about 10 minutes.
- Heat a griddle over medium heat. Cook tortillas, flipping halfway, until evenly warmed, 2 to 3 minutes. Divide tortillas among serving plates; fill with the baked potatoes and sauteed corn mixture. Top tacos with green onions and cilantro. Serve with lime wedges.