Step 1

Combine quartered potato and 1 teaspoon salt in a medium-sized pot and cover potatoes with water.

Step 2

Boil uncovered for 15-20 minutes until the potatoes are tender and can be pierced with a fork.

Step 3

While the potatoes cook, saute the garlic and onions in a saute pan until the onions are translucent.

Step 4

Add the cilantro, jalapenos, and lime juice. Cook for a few minutes until the jalapenos and cooked.

Step 5

Drain the potatoes in a colander and transfer them to a bowl.

Step 6

Using a fork or a hand potato masher, mash the potatoes, leaving them somewhat chunky.

Step 7

Add the sauteed onions, jalapenos, cilantro, and taco seasoning.

Step 8

Stir until combined.

Step 9

In a high-speed blender, combine the pinto beans and salsa.

Step 10

Blend on high until smooth.

Step 11

Lay each corn tortilla on a flat surface.

Step 12

Then, spread half the tortilla with pinto beans and the other half with the potato mixture.

Step 13

Add a little extra salsa in the center for added flavor.

Step 14

Fold each tortilla over; the beans and potato mixture glue the tortilla together.

Step 15

Fold all 8 before cooking in a non-stick pan.

Step 16

Place folded potato tacos in a non-stick skillet (you DO NOT NEED OIL); they will get crispy without oil.

Step 17

Cook each side for 10 minutes on LOW heat; ensure the tortilla is brown and crispy on the underside before flipping.

Step 18

Cook the other side for 10 minutes.

Step 19

Serve with fresh avocado slices, cilantro, and a side of salsa.

Step 20

I also made black beans and rice for a side dish.

Step 21

Another way to enjoy even more crispy tacos is to use an air fryer!

Step 22

Assemble the tacos and fold them over in half.

Step 23

Air fry on 400°F for 6-7 minutes, flipping once, or until the tortilla is crispy and the filling is hot.

Step 24

Repeat as needed.

Step 25

The tortillas will continue to crisp up as they cool. Let rest on a rack while you are prepping your remaining tacos.