A new favorite Summer meal: Black-Eyed Pea and Potato Tacos!

Two weeks ago I went on an awesome date with a very cute boy who rides a very nice bike and smiles a lot. In addition to lounging in Tompkins Square Park for hours, that date involved a visit to an amazing spice shop in the East Village where there are also amazing bulk dried fruits, beans, jarred chutneys, etc. I may have gone a little overboard...But, I'm not one to argue for 5 pounds of dried Turkish apricots for $6! The day after the date and the spice-spree, I found the most beautiful watercress at the greenmarket. And so, this little gem of a dinner was born. These tacos (plus the spicy dark chocolate and trappist ale I washed it down with...) were the perfect end to a beautiful day and the satisfying meal I needed after a 30 mile bike jaunt around the manhattan! Sadly, I gobbled them down before taking a picture...But, I guarantee you that it was a BEAUTIFUL, colorful meal. These are light and surprisingly complex and flavorful for a super quick meal, and seriously satisfying. I think these would be great with sweet potatoes or squash in place of the yukon golds too! Dare I recommend pairing these tacos with your favorite beer and an evening on the porch with someone sweet? Bliss.

Ingredients (Serves 2)

2 yukon gold potatoes, cubed

1/2 large sweet onion, sliced

1 cup cooked black eyed peas (Save the rest of your batch for another meal...I'm thinking tumeric scented empanadas!)

1 clove garlic, minced

smoked paprika

ground cumin

ground coriander

cayenne pepper

1 t agave or maple syrup

sea salt

lime

A healthy amount of rinsed and dried watercress

1 bell pepper, chopped small

1 large carrot, chopped small

A hefty handful of chopped cilantro (like 3/4 cup!)

1 avocado, sliced

whole grain tortillas (I like the Ezekiel ones, toasted over the stove until a bit crispy)

In a large nonstick skillet, heat some olive oil over low-medium heat and start caramelizing the onions. When they start to get clear, add the potatoes and let them sit until they begin to brown. Cook the potatoes and onions together for about 8 minutes and then add the cooked beans and chopped garlic. Let the beans brown for a minute or two and then add about 1/2t each of cumin, coriander, and smoked paprika. Stir lightly. Let the beans, onions and potatoes continue to brown. When they are getting a lot of color, add a dash of cayenne pepper, some salt and the syrup. Let cook until dry...You want like a hash consistency, this takes some time and requires that you not stir too much. Remove your delicious pile of smokey carbs and beans from the heat and squeeze half a lime over the top.

While the beans and potatoes are turning into magic taco filling, toss the watercress with the carrots, peppers, most of the cilantro, a little olive oil, lime juice and some salt and pepper.

Assemble each taco with a bit of the salad, a scoop of the potatoes and beans, a slice of avocado and some more cilantro.