Crispy potato and black bean tacos | Recipe | Bounded by Buns

Ingredients

• 1 ⁄ 4 cup cilantro leaves, chopped
• 6 tablespoons Mexican crema or sour cream (about 1/3 cup)
• 1 teaspoon lime zest, grated
• 1 1 ⁄ 2 teaspoons lime juice
• 1 garlic clove, minced or pressed
• 1 ⁄ 4 teaspoon salt
• 1 can black beans drained (15 oz can)
• 1 tablespoon bacon fat or vegetable oil
• half of 1 yellow onion, diced
• 2 garlic cloves, minced or pressed
• salt and pepper to taste
• 1 russet potato, diced into 1/2 inch cubes
• 1 tablespoon olive oil
• 2 chipotles (from a can), cut into small pieces
• 6 to 8 corn tortillas
• black bean spread (from above)
• cotija cheese or a crumbly chihuahua cheese
• white onion, finely diced
• cilantro lime crema (from above)
• cilantro, chopped (optional garnish)