Combine quartered potato and 1 teaspoon salt in a medium-sized pot and cover potatoes with water.
Boil uncovered for 15-20 minutes until the potatoes are tender and can be pierced with a fork.
While the potatoes cook, saute the garlic and onions in a saute pan until the onions are translucent.
Add the cilantro, jalapenos, and lime juice. Cook for a few minutes until the jalapenos and cooked.
Drain the potatoes in a colander and transfer them to a bowl.
Using a fork or a hand potato masher, mash the potatoes, leaving them somewhat chunky.
Add the sauteed onions, jalapenos, cilantro, and taco seasoning.
Stir until combined.
In a high-speed blender, combine the pinto beans and salsa.
Blend on high until smooth.
Lay each corn tortilla on a flat surface.
Then, spread half the tortilla with pinto beans and the other half with the potato mixture.
Add a little extra salsa in the center for added flavor.
Fold each tortilla over; the beans and potato mixture glue the tortilla together.
Fold all 8 before cooking in a non-stick pan.
Place folded potato tacos in a non-stick skillet (you DO NOT NEED OIL); they will get crispy without oil.
Cook each side for 10 minutes on LOW heat; ensure the tortilla is brown and crispy on the underside before flipping.
Cook the other side for 10 minutes.
Serve with fresh avocado slices, cilantro, and a side of salsa.
I also made black beans and rice for a side dish.