Spicy Potato Tacos
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 308
- Total Fat
- 11
- Saturated Fat
- 3
- Carbohydrates
- 44
- Dietary Fiber
- 8
- Sugar
- 3
- Protein
- 10
- Cholesterol
- 6
- Sodium
- 669
Ingredients
1 tablespoon vegetable oil
1 teaspoon fajita seasoning
1 (16-ounce) bag pre-cooked diced red-skin potatoes
1/2 cup pre-sliced mushrooms
1/3 cup reduced-fat Mexican blend cheese
1 (16-ounce) can vegetarian refried beans
3/4 cup cilantro salsa, plus more for serving
1 (5.8-ounce) box white corn taco shells
Chopped red onion, tomato, and lettuce, for serving
Directions
- Preheat oven to 350 degrees F. Line a baking sheet with foil; set aside.
- In a large mixing bowl, stir together oil and fajita seasoning. Add potatoes and mushrooms and toss until well coated. Transfer to prepared baking sheet and arrange in a single layer. Sprinkle with cheese and bake for 15 minutes. Remove and set aside.
- Meanwhile, stir together beans and salsa in microwave-safe bowl. Cover with a damp paper towel and microwave on HIGH for 3 minutes; set aside.
- Heat taco shells in oven for 3 to 5 minutes.
- Spoon beans into heated taco shells. Top with potato mixture and garnish with red onion, tomato, and lettuce.
- Serve immediately with salsa.