Spicy Potato Tacos

By á-4939

Ingredients

• Ingredients
• Makes: 6 servings
• Cook: 15 minutes
• 1 tablespoon salt-free fajita seasoning, Spice Hunter®
• 1 tablespoon canola oil, Wesson®
• 1 bag (16-ounce) precooked diced red-skin potatoes,
• 1 can (16-ounce) vegetarian refried beans, Rosarita®
• 3 ⁄4 cup cilantro-flavored salsa, Pace®
• 1 box (5.8-ounce) white corn taco shells, Ortega®
• Tomatoes, chopped (optional)
• Onions, chopped (optional)
• Packaged chopped romaine lettuce, Fresh Express® (optional)
• Radishes, sliced (optional)
• Cilantro-flavored salsa, Pace® (optional

Preparation

Step 1

1.
Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil; set aside.

2.
In a large bowl, stir together fajita seasoning and oil. Add potatoes and toss until well coated. Spread in a single layer on prepared baking sheet. . Bake in preheated oven for 15 minutes.

3.
Meanwhile, in a microwave-safe bowl, stir together beans and the 3⁄4 cup salsa. Cover and microwave on high setting (100% power) for 3 minutes.

4.
Heat taco shells in oven for 3 to 5 minutes. Spoon bean mixture into heated taco shells. Top with potato mixture. Top with tomatoes and onions (optional). Serve with lettuce, radishes, and additional salsa (optional).