Potato Tacos

I first had potato tacos about seven years ago at a Mexican restaurant in town.  They had traditional toppings on them, so I had them without the cheese.  But, what stood out to me most were the potatoes in them, so small and crispy.  I had never heard nor thought of putting potatoes in tacos, but I was inspired!  I may have eaten there one more time that than - I can't really remember - but the tacos have never left my memory.  So, I decided to redo them here at home, and everyone loved them.  I like to switch my taco toppings up and try some unorthodox things, and I really like the result here.

Potato Tacos

Ingredients:

20 or so corn tortillas
Canola oil, divided
5 Russet potatoes
1 - 29oz. can vegetarian refried beans
1 container vegan sour cream
1 red bell pepper, julienned
1/2 cup or so mint leaves, small (cut them in half in they are large)
Favorite salsa

Directions:

In a large pan, heat about two tablespoons of oil on medium heat.  Peel the potatoes and dice them very small.  Add them to the oil, and cook for about thirty minutes.  Turn occasionally, letting the sides get brown and crispy.  In the last five minutes of cooking potatoes, heat the beans in a medium pot over medium heat.  When the potatoes and beans are ready, heat a few drops of oil in a small pan over medium heat.  When the oil is hot, add a tortilla.  Cook for a few seconds on one side and then flip over.  Add a spoonful of the beans and a spoonful of the potatoes to one side of the shell.  Carefully fold the other half of the shell over and put on a baking sheet lined with paper towels.  Repeat the process with the rest of the shells, potatoes and beans.  Each few drops of oil should last for a couple of tortillas.  When all the tacos are ready, garnish with your toppings.  Delicious!  Feeds five hungry vegans.