Vegan
Potato Street Tacos
Black Bean and Red Pepper Toss
Ingredients
- ¾ lb baby potatoes, quartered
- 1 Tbsp olive oil
- ¼ tsp ground cumin
- ¼ tsp chili powder
- ¼ tsp salt
- ¼ tsp pepper
- 4 corn tortillas
- ¼ cup refrigerated salsa
- 2 Tbsp chopped fresh cilantro
- 1 avocado, diced
Instructions
- Preheat oven to 450°F.
- Place potatoes on large rimmed baking sheet; toss with olive oil, cumin, chili powder, salt and pepper.
- Bake for 20 to 25 minutes, stirring halfway through baking, until browned.
- Warm tortillas according to package directions.
- Divide potatoes, salsa, cilantro, and avocados evenly among corn tortillas.
Side Dish Ingredients
- 1 (15-oz) can black beans, drained and rinsed
- 1 red bell pepper, chopped
- 2 Tbsp chopped fresh cilantro
- 2 Tbsp olive oil
- 1 Tbsp fresh lime juice
Side Dish Instructions
- Combine beans, red pepper and cilantro.
- Drizzle with oil and lime juice; stir.
- Season with salt and pepper to taste.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
