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MEXICAN POTATO TACOS Recipe!

FIRST STEP: Boil potatoes whole (as many as you like) for 25 minutes. Drain the water and slice the potatoes into desired size pieces.

SECOND STEP: while potatoes are boiling, mince a couple cloves of garlic, and chop half and onion, 1 bell pepper (and optional mushrooms) and saute with a little water in a large sauce pan for 10 minutes. Then add the potatoes once boiled and diced.

THIRD STEP: While the Mexican potatoes are cooking, add in black pepper, chili powder, garlic powder, cumin, and (optional) sea salt. Cook for 15 minutes or until potatoes are cooked the way you like. Add more water when necessary to prevent burning.

FOURTH STEP: Meanwhile, rinse and drain beans and cook in a pot. Add desired spices. (We like cumin, garlic powder, black pepper.)

FIFTH STEP: Prepare salsa. Food process or lightly blend 1/4 cup minced cilantro, 1/4 an onion, 4 tbsp lime juice, 2-3 cups diced tomatoes, garlic powder and sea salt to taste.

SIXTH STEP: Prepare guacamole. Mash avocado and stir in lime and saukerkraut (or lime and garlic powder and black pepper.)

SEVENTH STEP: Wash romaine lettuce leaves to serve as the taco or serve with almond flour tortillas or organic corn tortillas. VOILA!

MUSIC:
!st song: Henry green-“My Number (DutchHouseEffect Edit) (Foals Cover)”
2ng song: Hearts and Colors- “Lighthouse (Gusotti Edit)”