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Spicy Potato Tacos

1 tablespoon vegetable oil
1 teaspoon fajita seasoning mix
1 (16 ounce) package red potatoes, diced and pre-cooked
12 cup mushroom, pre-sliced
13 cup reduced-fat Mexican cheese blend
1 (16 ounce) can vegetarian refried beans
34 cup salsa, plus extra
salsa, for serving
1 (5 7/8 ounce) boxwhite taco shells
chopped red onion
tomatoes, and
lettuce, for serving


Pre-heat oven to 350 degrees. Mix oil and fajita seasoning in large mixing bowl. 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 from oven and set aside. Stir together the beans and salsa in a microwave-safe bowl. Cover with a damp paper towel and microwave on high for 3 minutes; set aside. Heat taco shells in oven for 3-5 minutes. Spoon beans into heated taco shells and top with potato mixture. Top with onion, tomato and lettuce. Serve immediately with salsa.

Source: www.food.com