Dinner Plate #36
In a total rebellion against the pantry utilization quest (and in recognition that I need oven weather to make much real progress there), I indulged in something special: vegan charro beans, some Mexican "rice" I made from Banza chickpea rice, spicy potato tacos (recipe from Kitchen at Hoskins , veganized with non-dairy ingredients and using flour tortillas instead of corn), and some sliced avocado. I wanted tacos. I wanted tacos in the way that wasn't a passing mood, but rather, a relentless demand from somewhere. And inexplicably, I wanted potato tacos, even though I haven't ever had potato tacos. I presumed they'd be like the potato burritos my younger brother always ordered from a local Mexican-style fast food place near where we grew up, and I had never inclined toward a potato taco/burrito. But sometimes, you have to listen to what your body is telling you. Was I low on potassium? Who knows. But if I was going to have potato tacos, I was going to need to...
