Fried Potato Tacos & Mexican Cold Bean Salad

Cooking for vegetarian's can be a challenge, but it shouldn't stop you from making what you would typically make.  I like to substitute meat with an ingredient that can give the same hearty and substantial feeling that meat can give you. For my tacos, I've replaced the meat with potatoes. I've had potato tacos in the past and they were always mushy and somewhat bland, so I fried mine to give it a meat like crisp and sprinkled it with taco seasoning.  I accompanied my tacos with a Mexican Cold Bean Salad.  The acidity and zest of the salad really compliment the tacos nicely.

Ingredients for Potato Tacos:

6-8 small corn tortillas
1 Idaho large potatoes 
1/2 cup chopped tomatoes
1 bunch green onions
2 tbs grated Mexican cheese
dollop of sour cream -to taste
1 taco seasoning mix
2 tbs vegetable oil
1 small pad of butter
1 avocado

Instructions:
1.  Peel potatoes and cut into 1/4 inch cubes
2. Dice tomatoes and green onions and set aside
2. heat skillet and place potatoes into vegetable oil
3. once potatoes are coated in oil, sprinkle some taco seasoning onto potatoes. Be careful not to sprinkle too much. They can get very salty, so taste along the way to make sure it is not over seasoned.
4. Once potatoes are golden brown and crispy, sprinkle the chopped green onions in the skillet.
5. Remove potatoes from skillet and drain oil by laying them in paper towels.
6. Heat another flat skillet on medium heat.
7. Place a small pad of butter in skillet and lay tortilla in skillet. Flip the tortilla so that it is soft and a bit toasty on each side.
8. Remove tortilla and place a pile of potatoes in each tortilla. Place the diced tomatoes on top of the potatoes.  Add avocado, sour cream and hot sauce.

Ingredients for Mexican Cold Bean Salad:

1 (15 ounce) black beans rinsed and drained
1 (15 ounce) kidney beans rinsed and drained
1/2 a green bell pepper, chopped
1/2 a red bell pepper, chopped
1 can of corn, drained
1 small red onion
1/4 cup olive oil
1/4 red wine vinegar
2 tbs fresh lime juice
1 tbs fresh lemon juice
2 tbs white sugar
1 tbs salt - add to taste
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tbs ground cumin
1/2 tbs ground pepper
1/2 tsp ground chili powder
dash of hot sauce

Instructions:
1. In a large bowl, combine beans, bell peppers, corn, and red onion.
2. In a small bowl, whisk together olive oil, red wine vineger, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin and black pepper.  Season to taste with hot sauce and chili powder.
3. Poor olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.