Gluten Free, Mushroom Free
Servings (12 tacodillas)
(six-inch) corn tortillas
recipe Roasted-Garlic Mashed Potatoes
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