Crispy Potato Tacos with Cheese and Chili

Ingredients:

Potatoes (about 500 grams or 1 lb, diced)

Cheddar or Mozzarella cheese (1 cup, shredded)

Chili sauce or chopped chili peppers (to taste)

Flour tortillas (4-6 depending on size)

Refried beans (1 can or 2 cups homemade)

Oil (for cooking)

Salt and pepper (to taste)

Onions (optional, for extra flavor, finely chopped)

Garlic (optional, minced, 1 clove)

Directions:

Prepare the Potatoes:

Heat oil in a large skillet over medium heat.

Add the diced potatoes, season with salt, and cook until they are golden and crispy (about 10-15 minutes). If using onions and garlic, add them halfway through the cooking to avoid burning.

Add Chili and Cheese:

Once the potatoes are nearly done, add your chili sauce or chopped chilies to the skillet and stir well.

Sprinkle shredded cheese over the potatoes and let it melt, or cover the skillet for a minute to help the cheese melt evenly.

Prepare Refried Beans:

While the potatoes are cooking, warm the refried beans in a separate pot or in the microwave. You can add a bit of water or oil to make them creamier if they’re too thick.

Assemble the Tacos:

Warm the flour tortillas in a dry skillet or microwave until they are soft and pliable.

Spread a layer of refried beans on each tortilla.

Top with the cheesy potato and chili mixture.

Fold and serve hot.

You can garnish with cilantro, diced tomatoes, or a squeeze of lime for an extra touch. Enjoy your meal!