Mrs Wallis’ Hummin’ Jalapeno Relish

6 medium or 3 large potatoes (chopped)

1 tablespoon olive oil

1 red capsicum (chopped)

2 tablespoons taco seasoning

1 can red kidney beans (drained and rinsed)

½ can of refried beans

8 flour tacos or tortillas (your preference)

2 cups lettuce (chopped)

2 avocados (diced)

2 limes

Coriander stalks and leaves

Serves 4

Hummin' Jalapeno


Add the chopped potatoes to a large pot and cover with water. Bring the water to a boil and cook potatoes until fork tender (approximately 15-20 minutes). Drain the potatoes.

Heat olive oil in a non-stick pan over medium-high heat. Add the capsicum, potatoes and taco seasoning to the pan and toss to combine. Press the potatoes down into the pan and turn heat to medium.  Allow potatoes to cook for 5-7 minutes without touching them. Lift a corner of the potatoes with a spatula – if crispy, flip and cook for an additional 5 minutes.

While the potatoes are cooking add the kidney beans, refried beans and coriander stalks to a separate pan over medium heat. These have so much flavor. Stir to combine. Once heated through, turn heat to low.

Wrap the tacos/tortillas in a paper towel and heat them in the microwave for 30 seconds.

To assemble, add a layer of bean mixture to each taco/tortilla followed by potatoes, lettuce, avocado and however much you like of Mrs Wallis’ Hummin’ Jalapeno Relish. Serve with coriander leaves and lime wedges.

NB. Potatoes can be substituted for chicken or any mince if you prefer.