Vegetarian Baked Potato and Tacos

We love tacos a lot but making this vegetarian baked potato and tacos made our favorite snack into a healthier, much more filling dish. This baked potato and tacos can be served for snack or dinner.

Ingredients:

• 1 pack US Potato Frozen Hash Browns (15-20 mini hash brown patties – I used Carnation brand ), crushed
• salt and pepper
• 1 large onion chopped
• 1 red bell pepper chopped
• 1 green bell pepper chopped
• 1 can salted black beans drained
• ½ cup olives, drained and sliced
• 85 g cheddar cheese , grated ( I used Sierra Jack Habanero which is slightly spicy and perfect for this dish, but you can use any brand of cheddar cheese)
• 2 tbsp butter
• 2 tbsp flour
• ½ tsp chili flakes
• ½ tsp cumin
• ½ tsp cayenne pepper
• 250 g pack tomato sauce ( I preferred the sweet style )
• ½ cup water
• corn tacos

Preparation:

1. Pre-heat oven to 185C.
2. Saute chopped onion in oil then add the bell peppers, olives and black beans. Season with salt and pepper.
3. In a saucepan, melt butter butter, add the flour, cumin and cayenne pepper. Cook until bubbly and then add water and tomato sauce. Cook until it boils.
4. Dip the taco shells in the sauce and arrange the corn tacos in a baking dish.
5. Spread the crushed hash browns all over and inside the taco shells.
6. Fill the taco shells with bell pepper mix and cheese.
7. Pour the tomato sauce and top the dish with cheese.
8. Bake for 15 minutes. You can top it again with cheese before serving.