Hi friends! I’m so excited to share a new blog series here on Makingmine! Two of my favorite bloggers also happen to be two great friends of mine (Hannah from Clean Eating Veggie Girl and Erin from Girl Gone Veggie) and we’ve teamed up for Three Cooks One Kitchen. Each month the three of us will be getting together to create and share a meal. This month’s theme was Cinco de Mayo and the results were delicious!
As you can probably guess from Erin and Hannah’s blog titles, both of them are vegetarians. Now add in my dietary limitations of no soy or dairy and creating a meal we could ALL eat was a bit of a challenge! Luckily, both girls are more seasoned cooks than I am and had some great ideas for creating a Cinco de Mayo feast we could all enjoy. The result was Mexican Potato and Bean Tacos and they were AMAZING!
Making the meal with these ladies was just as fun as eating it. We got to catch up with each other, learn new cooking tips, and even get a few laughs along the way. Sorry to throw you under the bus Erin, but you’re the first person I’ve ever seen PEEL an avocado ;)
Along with the yummy main course, we got to test out Erin’s new juicer with a Mexican-inspired recipe courtesy of Williams-Sonoma. It was an interesting combination of cucumber, lime, apple, poblano pepper and cilantro (recipe here) and turned out the most gorgeous green color! The cilantro was a bit overwhelming, so next time I might halve the amount of cilantro and add an extra apple.
I’d never used a juicer before and it was a really interesting process. I definitely want to raid Erin’s kitchen again to give it another try! As for the tacos? You’ll definitely want to make these for yourself, so I’ve included the recipe below!
Mexican Potato and Bean Tacos
Makes 6 to 8 tacos (closer to 6 for us)
For the potatoes:
5 medium Yukon gold potatoes
2 TB olive oil
1/2 tsp chili powder
1/4 tsp paprika
1/2 tsp salt
1/4 tsp pepper
2 cloves garlic, minced
*Add more or less of the chili powder and paprika depending on your heat preference.
For the tacos:
6 to 8 flour tortillas shells
15 oz can of vegetarian refried beans, warmed
1 tomato, chopped
1 avocado, chopped
any additional toppings that you desire
1. Preheat oven to 400 degrees F. Spray a foil-lined baking sheet with cooking spray or line with a silpat baking liner.
2. Cut potatoes into half-inch pieces.
3. Toss potatoes in olive oil and seasonings until well coated. Stir in the garlic.
4. Spread potatoes onto the baking sheet.
5. Bake the potatoes for approximately 30 to 35 minutes, flipping once halfway through, or until golden brown.
6. Compile the tacos in the following order: tortilla, refried beans, potatoes, lettuce, tomatoes, avocado, salsa, and any additional toppings that you desire.
A big thanks to Erin for opening up her kitchen to our mess and to Hannah for doing the grocery shopping and photography :)
For more Cinco de Mayo goodness, check out the posts from the other two cooks in the kitchen!
I’ll be hosting June’s edition of Three Cooks One Kitchen and already have some fun, summer ideas brewing! Be sure to check back to see what’s cooking!
How are you celebrating Cinco de Mayo?
What’s your favorite activity to do with your girlfriends?