Difference between revisions of "Potato Tacos"
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* [[salsa]], sliced [[lettuce]], diced [[tomato]]es, and/or shredded [[soy cheese]] for garnish | * [[salsa]], sliced [[lettuce]], diced [[tomato]]es, and/or shredded [[soy cheese]] for garnish | ||
| − | == | + | == Procedures == |
# In large nonstick skillet, heat [[oil]] over medium-high heat. | # In large nonstick skillet, heat [[oil]] over medium-high heat. | ||
# Add [[onion]], [[bell pepper]] and [[garlic]] and cook, stirring often, until almost tender, 3 to 4 minutes. | # Add [[onion]], [[bell pepper]] and [[garlic]] and cook, stirring often, until almost tender, 3 to 4 minutes. | ||
Latest revision as of 16:21, 11 July 2012
Ingredients
- 1 tsp vegetable oil
- ½ medium onion, diced
- ½ small red bell pepper, diced
- 1 small clove garlic, minced
- ½ canned chipotle chile in adobo sauce
- ½ tsp ground cumin
- pinch of dried oregano
- 1 medium potato, baked and diced
- 1 to 2 tsp fresh lemon juice
- 1 tbsp chopped fresh cilantro
- 2 whole wheat tortillas, warmed
- salsa, sliced lettuce, diced tomatoes, and/or shredded soy cheese for garnish
Procedures
- In large nonstick skillet, heat oil over medium-high heat.
- Add onion, bell pepper and garlic and cook, stirring often, until almost tender, 3 to 4 minutes.
- Add chipotle, cumin and oregano and stir 30 seconds.
- Add potato, toss well to coat and heat through.
- Stir in lemon juice and cilantro and remove from heat.
- Season with salt and freshly ground pepper to taste.
- Divide potato mixture among tortillas and serve hot, garnished with condiments as desired.
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