1 lb. red potatoes1 Tbsp oil 1 Tbsp. fresh or 1 tsp. dried thyme 1 Tbsp fresh or 1 tsp dried marjoram 3 medium green onions, minced 1 Cup canned or cooked pinto beans 2 medium avacados, ripe 1 clove garlic, minced 2 Tbsp fresh lemon juice 1/4 tsp salt pinch cayenne 1 Tbsp red onion, minced 1 medium roma tomato, chopped finely, when in season 1 Tbsp fresh cilantro, minced flour tortillas

Finely chop potatoes & put in a pan with boiling water. Simmer for 5 mins & drain in a colander. Put the oil in a lg. skillet & heat. Add thyme, marjoram, and green onion. Cook for 2 mins & add the potatoes. Sauté for 15 mins, tossing occasionally, until potatoes are browned in places. Add pinto beans & heat through for 5 mins. Remove from heat. For a not-so-local topping, make guacamole: cut open the avacado and remove the pit. Scoop out avocado & place in a bowl. Add the garlic, lemon juice, salt, & cayenne. Mash together until fairly smooth. Add the red onion, tomato, & cilantro. Stir to mix well. Let the flavors blend at room temp. Warm tortillas. Pile on potato mixture and guacamole and roll. Top with salsa, if desired.

Adapted from recipe found on International Vegetarian Union, http://www.ivu.org From The Best 125 Meatless Mexican Dishes by Susann Geiskopg-Hadler