Bake 15 min
1 Tablespoon fajita seasoning
1 Tablespoon canola oil
1 Bag precooked diced red-skin potatoes
1/3 Cup Mexican cheese blend
1 Can refride beans
3/4 Cup flavored cilantro salsa
1 Box white corn tortilla shells
2 Tomatoes, chopped
Onions, chopped (optional)
Radishes, chopped (optional)
Package chopped romaine lettuce.
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. Sprinkle with cheese. Bake in preheated oven for 15 minutes.
3. Meanwhile, in a microwave-safe bowl, stir together beans and the 3/4 cup of salsa. Cover and microwave for 3 minutes.
4. Heat tacos shells in oven for 3 to 5 minutes. Spoon bean mixture into heated taco shells. top with potato mixture. Top with tomatoes and onions. Serve with lettuce, radishes, additional salsa, and enjoy!
We are actually going to have these tacos tonight! Yesterday for lunch we had the Fitter Burger, and for dinner we had eggs with enchilada verde sauce and ground turkey. I know that sound kinda weired, but they actually tasted really good! If you add some tomatoes too with it and Jack cheese and put it in a flour tortilla it makes a very yummy breakfast burrito!
1 Thessalonians 5:16-17
Rejoice evermore. Pray without ceasing.
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