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"Americanized" Vegetarian Crispy Tacos

by Livestrong_Recipes  |  Sep 13, 2017

"Americanized" Vegetarian Crispy Tacos
Photo Credit: Jackie Newgent/LIVESTRONG.COM
  1. PREP
  2. 25 m
  • COOK
  • 12 m
  • TOTAL
  • 37 m

Enjoy the satisfying crunch of these vegetarian potato and beans tacos. Although this is an 'Americanized' dish, you can't go wrong with pico de gallo, Mexican cheese and sprinkles of ground cumin and sea salt.

INGREDIENTS

SERVES 6

  • 1 1/2 tbsp Avocado Oil
  • 2 Potatoes, Red
  • 1/2 tsp Chili Powder
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Sea Salt
  • 3/4 cup Beans, kidney, red, mature seeds, canned, drained solids, rinsed in tap water
  • 1 tbsp lime juice
  • 1/4 cup cilantro
  • 6 Taco Shells, Corn
  • 1/3 cup 2% M.F Greek Yogurt, Plain
  • 1 1/4 cups Hearts of Romaine Lettuce
  • 2/3 cup Mexican Cheese
  • 3/4 cup Pico de Gallo

DIRECTIONS

1 Heat the oil in a large (12-inch) stick-resistant skillet over medium-high. Add the potatoes, chili powder, cumin, and salt, and sauté until potatoes are crisp and browned, about 10 minutes.
2 Add the kidney beans (or pinto beans) and cook while stirring until heated through, about 2 minutes. Remove from heat and stir in the lime juice and cilantro.
3 Fill each taco shell with the potato mixture, yogurt, lettuce and Mexican cheese (or Monterey Jack cheese). Serve with the pico de gallo on the side.