Servings 4 Servings (12 tacodillas)
Ingredients
- 12 (six-inch) corn tortillas
- ½ recipe Roasted-Garlic Mashed Potatoes
- ½ recipe Chipotle-Almond Salsa
Instructions
- Preheat the oven to 400 degrees F.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Microwave the tortillas until pliable, about 30 seconds. Alternatively, steam the tortillas for 1–2 minutes.
- Stuff each tortilla with some of the potatoes, then fold in half.
- Arrange on the lined baking sheet.
- Bake for 6-7 minutes per side, or until crispy.
- Serve with the salsa on the side.
Notes
Per serving: calories: 352, protein: 11 g, carbohydrates: 63 g, fat: 7 g, calcium: 175 mg, sodium: 352 mg, dietary fiber 7 g