Black Bean & Potato Tacos

Filling
6 new potatoes
2 T canola oil
1/2 - 3/4 c canned black beans
1/2 t Mexican oregano
1/2 t ancho chili powder
1/2 t salt

5 corn tortillas

Toppings
sliced radishes
salsa
sliced scallions
queso fresca
sour cream

Halve the potatoes & cook them in a pot of salted boiling water until just tender about 20 minutes. Drain & let cool until they can be handled. Cut each half into 4 pieces.

Heat the oil over medium-high heat in a skillet. Add the beans, potatoes, oregano, ancho powder & salt. Sauté for about 5 minutes until everything is coated with seasoning & hot.

Divide the filling between the 5 tortillas & add toppings. Makes 5 tacos.

from a good appetite