FOR THE POTATO FILLING:
2 large russet potatoes; diced into small cubes.
2 Tbsp.Of olive oil.
1 medium chopped onion.
2 cloves garlic – minced.
1 small can.Of diced green chiles.
1 Tsp.Of ground cumin.
Salt and pepper to taste.
FOR ASSEMBLING TACOS:
8 small corn or flour tortillas.
1 Cup.Of shredded cheese; Monterey Jack or Cheddar.
Salsa, chopped cilantro, sour cream, and lime wedges for garnish (optional)
This recipe was just delish! I cooked up a double batch so I would be able freeze some for later
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