Spicy Potato Tacos

Name: Spicy Potato Tacos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 118 milliliters pre-sliced mushrooms; 6 servings Chopped red onion, tomato, and lettuce, for serving; 454 grams pre-cooked diced red-skin potatoes; 454 grams vegetarian refried beans; 177 milliliters cilantro salsa, plus more for serving; 1 teaspoon fajita seasoning; 79 milliliters reduced-fat Mexican blend cheese; 164 grams box white corn taco shells; 1 Tbsp vegetable oil

The recipe Spicy Potato Tacos is ready in approximately 45 minutes and is definitely a tremendous gluten free option for lovers of Mexican food. This recipe serves 6. One portion of this dish contains about 9g of protein, 10g of fat, and a total of 290 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up pre- mushrooms, onion, corn taco shells, and a few other things to make it today.

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with foil; set aside.

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Baking Sheet

Aluminum Foil

Oven

In a large mixing bowl, stir together oil and fajita seasoning.

Ingredients you will need

Fajita Seasoning

Cooking Oil

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Mixing Bowl

Add potatoes and mushrooms and toss until well coated.

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Mushrooms

Potato

Transfer to prepared baking sheet and arrange in a single layer.

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Baking Sheet

Sprinkle with cheese and bake for 15 minutes.

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Cheese

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Oven

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.

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Beans

Salsa

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Paper Towels

Microwave

Bowl

Heat taco shells in oven for 3 to 5 minutes.

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Taco Shells

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Oven

Spoon beans into heated taco shells. Top with potato mixture and garnish with red onion, tomato, and lettuce.

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Taco Shells

Red Onion

Lettuce

Potato

Tomato

Beans

Serve immediately with salsa.

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Salsa

Equipment

Ingredients

Servings:

118milliliters

pre-sliced mushrooms 6servings

Chopped red onion, tomato, and lettuce, for serving 454grams

pre-cooked diced red-skin potatoes 454grams

vegetarian refried beans 177milliliters

cilantro salsa, plus more for serving 1teaspoon

fajita seasoning 79milliliters

reduced-fat Mexican blend cheese 164grams

box white corn taco shells 1Tbsp

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 20 dollars per bottle.