Black Eyed Pea and Potato tacos!

Yesterday I went on an awesome date. That date involved an amazing spice shop in the East Village where there are also amazing bulk dried fruits, beans, jarred chutneys, etc. And, today there was amazing watercress at the farmer's market...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! 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 honey 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 honey or 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 and 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.