1- Start with the cheese first. In a small pot, bring enough water to cover the carrots and potatoes to a boil. While the water is warming, peel and dice your potatoes and carrots.
2- Once water begins to boil, put in the potatoes and carrots. Continue to cook until the potatoes are fork tender, try not to overcook, as the potatoes can become starchy once blended. While these are boiling, peel and dice your garlic and onion as well as dice your jalapeno for your filling.
3- When potatoes and carrots are done, drain from water and place in a high speed blender. Add the rest of the ingredients for the cheese to the blender as well. Blend until a smooth consistency is achieved.
4- Put the cheese back into the small pan you boiled the potatoes and carrots in, and put it on a low heat to warm through, as well as thicken. Just stir occasionally and
5- Now, heat olive oil over medium heat in a separate pan. Once the oil is hot, add the onions and jalapeno that you diced earlier. Once soft and onions are golden, around 5-7 minutes, add your garlic and saute for an additional 2-3 minutes.
6- The corn can be cooking now, according your preference, if it’s fresh. If it’s from a can, it can be added to the recipe once the black beans are with no other preparation. We recommend just throwing the corn in the husk on the grill and rotating every few minutes.
7- Add your black beans and corn to the pan your onions, jalapeno, and garlic are in. Heat the black beans and the corn through. Then add about 1/4 cup water to the pan, as well as the taco seasoning and combine thoroughly, and keep on the heat for around 5 minutes. Serve!
8- Make your tacos however you prefer and enjoy!!
