Course Entree
Dietary Need Gluten Free, Mushroom Free
Servings 4 Servings (12 tacodillas)


  • 12 (six-inch) corn tortillas
  • ½ recipe Roasted-Garlic Mashed Potatoes
  • ½ recipe Chipotle-Almond Salsa


  • 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.


Per serving: calories: 352, protein: 11 g, carbohydrates: 63 g, fat: 7 g, calcium: 175 mg, sodium: 352 mg, dietary fiber 7 g