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Course
Entree
Dietary Need
Gluten Free, Mushroom Free
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