Crispy Potato and Pinto Bean Tacos

Instructions

1. 1

   Boil the diced potatoes in salted water 10 minutes until tender; drain.

2. 2

   Mash the potatoes roughly with the drained pinto beans, cumin, chili powder, a squeeze of lime and salt.

3. 3

   Warm the tortillas so they bend, spoon in some filling, and fold in half.

4. 4

   Fry the tacos in a thin layer of oil in a large skillet over medium-high heat, 2-3 minutes per side until crisp.

5. 5

   Stuff with lettuce and spoon salsa over the top. Kids often like these plain with a little salsa for dipping.