This week is an easy recipe I modified from Cooking Made Light by Sandra Lee. It’s not a vegan cookbook, but it has a decent vegetarian section and if you’re just looking for some healthy meals, it’s a good one.
I make these pretty frequently. I usually have the ingredients on hand for those days when I just want something easy or I realize I forgot something for the meal I was planning on making and need a back up plan.
1 bag Diced, cooked potatoes. You could do your own or buy pre-made ones in the store. I go with pre-made. I use Potatoes O’Brian in the frozen section because I like the peppers and onions in them. There are also plain in the refrigerated section.
1 can vegetarian refried beans
1/2 c. salsa – your choice on what kind and spiciness you like. Diced tomatoes or tomato sauce also work in a pinch.
1 TBSP taco or chili seasoning. I buy the little packs, you could just add whatever spices you’d like, too.
shredded lettuce and diced, fresh tomatoes (you can omit these if you don’t have them on hand)
Cook the potatoes according to the instructions. Mix in 1 TBSP of the taco seasoning at the beginning.
Mix the beans and salsa in a microwavable bowl and heat for four minutes.
Put the beans, then potatoes in a taco shell. Add lettuce and tomatoes on top. That’s it. Super yummy. If you want, you can cheese it up by adding shredded cheddar to the potatoes the last couple minutes until it’s melty or put cheddar on top of your taco at the end.
I’ve decided to institute a child friendly scale. No one likes to make a meal their kids won’t eat. Keep in mind, these are my kids, used to my cooking. This one is a 4/5. I leave the components separate so they can make their own tacos or just eat what they want. They all eat the taco shells and usually the potatoes. Ella won’t eat the beans, but the other two will. And I give them shredded cheddar on the side that they gobble up. (My kids aren’t vegan.)