Tacos Vegetarianos


For Tacos
6 corn tortillas (6 inches )
6 Tablespoons of black beans 
1 1/2 cup of chipotle potatoes 
1cup of jicama relish 
1/2 cup of fresh corn steam 
1/2 cup cotija cheese 
1/2 cup pico de gallo
6 slices of avocado 

Jicama Relish

1/2 jicama Juliann
1 carrot juliann
2 limes squeeze juice 
1/2 cup of orange juice 
1 tablespoon of ancho powder 
1 tablespoon of agave nectar
Salt and pepper to taste 

On a mixing bowl combine all ingredients adjust seasoning and chill. 

Pico de Gallo 

3 plum tomatoes deseeded and chopped
1/4 of red onion chopped
1/4 of spanish onion chopped 
1/4 bunch of cilantro 
1 squeeze lime juice 
1/2 chile Serrano minced 
1/4 garlic clove minced
Salt and pepper to taste 

In a bowl combine all ingredients , check seasoning and chill .

Chipotle Potatoes 

2 Idaho potatoes cut in cubes 1 inch
1 can of chipotle chiles in adobo 
I garlic clove
Pinch of cumin 
I cup of tomato paste
Salt and pepper to taste 

Boil potatoes in a pot until they are done , let them cool . In the meantime , blend chiles , garlic , cumin , tomato paste , salt and pepper add the mixture to the potatoes and heat them up in a pan .


Warmed Tortillas Are Topped With black Beans, Chipotle Potatoes, Jicama Relish, Fresh Corn, Cotija Cheese, Pico De Gallo And Fresh Avocado., Recipes From GourmetSleuth

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