Vegan Potato Tacos

In an attempt to cut back on excessive (putting it mildly) cheese and overall dairy consumption, I'm trying to incorporate more Vegan recipes into my repertoire.  Using the corn tortillas I made from scratch, these Potato Tacos for dinner fit the bill.  Loaded with different vegetables, this is a meal you can feel good about in pretty much every way (and if you aren't looking to go the Vegan route, some cheese would probably take them up a huge notch! sigh.)

Aside from the tortillas, you will need: red potatoes, onion, red bell pepper, Poblano chiles, an ear of white corn, garlic, scallions, celery, cilantro, avocados, and lime

First, fry the skinned and cubed potatoes in olive oil until golden and crispy, then set aside on a paper towel lined plate:

While you are cooking up the potatoes, roast the chiles in a preheated 450 degree Fahrenheit oven on a lightly oiled baking pan for about 10 minutes, then chop and set aside:

In the same pan the potatoes were prepared, add some more oil and cook the corn/bell pepper/garlic/onion/celery mixture for about 5 min, adding the juice from the lime and salt & pepper to taste:

Assemble the tacos on warmed tortillas, beginning with the potatoes and roasted chiles, then the corn mixture, topped with avocado, scallions and cilantro... Healthy and delicious!