Tacos with Bean and Potato Salsa Picada
Rinse, peel and dice potatoes. Heat 4 tablespoons oil and sauté potatoes until golden, 15-20 minutes, stirring occasionaly. Lightly season potatoes with salt. Drain beans, rinse thoroughly and drain well. Rinse and quarter red bell pepper, remove seeds and ribs and chop. Rinse and trim scallions and chop finely.
Mix lime juice with remaining oil, season with salt and Cayenne pepper and toss with potatoes, beans, bell pepper and scallions. Spoon potato mixture into taco shells and serve immediately.