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:
- Pre-heat oven to 185C.
- Saute chopped onion in oil then add the bell peppers, olives and black beans. Season with salt and pepper.
- 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.
- Dip the taco shells in the sauce and arrange the corn tacos in a baking dish.
- Spread the crushed hash browns all over and inside the taco shells.
- Fill the taco shells with bell pepper mix and cheese.
- Pour the tomato sauce and top the dish with cheese.
- Bake for 15 minutes. You can top it again with cheese before serving.
