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Kimberly Flanagan​​

Spicy Potato Tacos

Ingredients

Directions

🌮 3 corn tortillas
🌮 1 can pinto beans
🌮 5 small yukon gold potatoes
🌮 1/2 cup soy chorizo (I recommend the soy chorizo from Trader Joes)
🌮 1/2 cup corn, frozen
🌮 1 cup veggie broth
🌮 2 tbsp vegan sour cream
🌮 2 tbsp black olives, sliced
🌮 1/2 avocado, chopped





🍽 Chop potatoes and add to deep skillet pan. 
🍽 Cook through until softened, (about 5-7 minutes) Use Veggie broth to be sure potatoes are not sticking to pan. Add as needed.
🍽 Add soy chorizo, beans & corn
🍽 Heat through!
🍽 Add mixture evenly into corn tortillas
🍽 Add toppings of your choice!! 
🍽 Serve!