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Vegan Potato Tacos

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"Tacos were one of the first dishes for which I had to find a vegan alternative. Now, we make these potato tacos on a regular basis. Spice them up with some red pepper flakes or hot sauce. Add avocado if you want a flavor explosion."
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1 h 12 m servings 273 cals
Original recipe yields 3 servings (6 tacos)

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place potatoes in a bowl; drizzle 1 tablespoon oil on top, add garlic powder, and mix to coat. Lay out potatoes on a baking sheet.
  3. Bake in the preheated oven until tender, about 30 minutes.
  4. Heat the remaining oil in a skillet over medium-low heat. Add red bell pepper, onion, corn, jalapeno, salt, and black pepper; cook and stir until vegetables are slightly soft, about 10 minutes.
  5. Heat a griddle over medium heat. Cook tortillas, flipping halfway, until evenly warmed, 2 to 3 minutes. Divide tortillas among serving plates; fill with the baked potatoes and sauteed corn mixture. Top tacos with green onions and cilantro. Serve with lime wedges.

Nutrition Facts

Per Serving: 273 calories; 11.1 g fat; 41.1 g carbohydrates; 5.6 g protein; 0 mg cholesterol; 808 mg sodium. Full nutrition

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