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11
cook/mexican/Potato Tacos.cook
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cook/mexican/Potato Tacos.cook
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>> serves: 8
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Chop the @potatoes{1%lb} and boil until tender, about ~{15%minutes}.
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After potatoes cook, heat @olive oil{1%Tbsp} in a #cast iron skillet{}. Add chopped @bell pepper{1}, potatoes, and @taco seasoning{2%Tbsp}. Cook 5 to ~{7%minutes}, then flip and cook ~{5%minutes} more or until golden/crispy.
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While potatoes cook, add @black beans{1%15-oz can} and @refried beans{1%15-oz can} in a #pot{}. Mix together and heat through.
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Heat @tortillas{8} according to preference.
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To assemble tacos, layer beans and potato/pepper mix, then add toppings as desired.
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docs/mexican/potato-tacos.md
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# Potato Tacos
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| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
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|:----------------------------------:|:-----------------------: |
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| 8 | 27 minutes |
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## :salt: Ingredients
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- 1 lb potatoes
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- 1 Tbsp olive oil
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- 1 bell pepper
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- 2 Tbsp taco seasoning
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- 1 15-oz can black beans
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- 1 15-oz can refried beans
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- 8 tortillas
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## :cooking: Cookware
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- 1 cast iron skillet
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- 1 pot
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## :pencil: Instructions
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### Step 1
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Chop the potatoes and boil until tender, about 15 minutes.
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### Step 2
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After potatoes cook, heat olive oil in a cast iron skillet. Add chopped bell pepper, potatoes, and taco seasoning. Cook
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5 to 7 minutes, then flip and cook 5 minutes more or until golden/crispy.
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### Step 3
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While potatoes cook, add black beans and refried beans in a pot. Mix together and heat through.
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### Step 4
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Heat tortillas according to preference.
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### Step 5
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To assemble tacos, layer beans and potato/pepper mix, then add toppings as desired.
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@ -118,6 +118,7 @@ nav:
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- Lentil Fajita Tacos with Zhoug Crema: mexican/lentil-fajita-tacos-with-zhoug-crema.md
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- Mexican Garbanzo Salad: mexican/mexican-garbanzo-salad.md
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- Mexican Lentil Soup: mexican/mexican-lentil-soup.md
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- Potato Tacos: mexican/potato-tacos.md
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- Slow Cooker Black Bean Chili: mexican/slow-cooker-black-bean-chili.md
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- Taco Bake: mexican/taco-bake.md
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- Taquito-lada Casserole: mexican/taquito-lada-casserole.md
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