Potacos (Potato Tacos)

Ingredients:Potacos or Potato tacos
4 Russet potatoes, cubed
2 tablespoons whole wheat flour
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
corn tortillas (I used store brand from Mi Pueblo)
shredded lettuce or cabbage
pico de Gallo
chipotle nayonaise

Directions:
In a small bowl mix the whole wheat flour and spices together and set aside. Peel the Russet potatoes and chop into small, bite size pieces. Drop chopped potatoes in a pan of cold water. Boil the potatoes for 5-7 minutes, remove from stove and drain water. Add the potatoes back to the pain and shake the dry mix over the potatoes. Cover the pan and shack to coat the potatoes with the dry mixture.

Heat the over to 450 degrees. Place the potato pieces on a cookie sheet covered with parchment paper. Bake potato pieces for 35 minutes. At 17-18 minutes using a spatula oven the oven and turn the potatoes pieces to get a nice even browning.

Take 2 corn tortillas and gently fold them and place them in your toaster (not toaster oven) and push the toaster down. When the time is up, you will have quick and simple taco shells. Fill shells with lettuce or cabbage, drip chipotle nayonaise, added potato chunks and top with fresh pico de Gallo.

Serving Size: 12 tacos

Nutritional Facts: (1 corn tortilla with potato filling)
Calories: 104.3
Total Fat: 1.6 g
Cholesterol: 0 mg
Sodium: 54.5 mg
Potassium: 222.9 mg
Total Carbs: 23.1 g
Protein: 2.3 g

Notes: You could simplify this recipe by substituting 1 tablespoon of taco season, instead of mixing your own, but this will add a bit of sodium to the recipe. The potatoes were actually a tater tot recipe from Fifteen Spatulas (see link below), adapted to be spiced up and served as taco filling. I am still working on a oil free version of a chipotle nayonaise. The store bought brands all contain oil in their adobo sauce. Recipe will be posted as soon.

You can also substitute 4 cups of hashed brown potatoes for the Russet potatoes. This saves a bit of time. If you do this, then use 1 tablespoon of whole wheat flour (not 2 TBSP) and mix with your taco seasoning. I also reduced the temperature to 350 for 15 minutes, as these are smaller potato chunks. I think these work better than the larger chucks, but both are tasty.

Source: Fifteen Spatulas

Mexican Casserole

Ingredients:Mexican Casserole
1 cup chopped onion
1 zucchini, chopped
2 garlic cloves, minced
1 jalapeño pepper, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 (12-ounce) package meatless fat-free crumbles (such as Lightlife Smart Ground) or 2 potatoes, chopped
16 corn tortillas (mixed and pressed my own)
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
2 (15-ounce) can black beans, rinsed and drained
1 Tablespoon fresh lime juice
2 cups chopped seeded plum tomato
2 Tablespoons minced fresh cilantro
1 cup (8 ounces) vegan shredded cheddar cheese (optional)
2 Tablespoons chopped green onions
1 can black olives, chopped (optional)
3 cups enchilada sauce

Directions:
Pre-heat the oven to 375 degrees.

Heat skillet over medium heat. Add diced onion, garlic and jalapeño pepper and saute for 5 minutes. Stir in black pepper, cumin, chili powder and fat-free crumbles. Cook until it’s heated thoroughly.

In a 9 x 13 Pyrex pan layer the bottom with enchilada sauce and cover with tortillas. Spoon in the meat-less (or potato) mixture and spread evenly over the tortillas.

Heat your skillet and add the beans and mash, stirring constantly. Stir in the lime juice. Combine the tomato, zucchini and cilantro and stir until mixed. Layer the beans over the meat-less mixture evenly. Top off the casserole with another layer of tortillas and cover with enchilada sauce. Bake for 15 minutes. Remove and let cool, top with green onions and olives (optional).

SERVING SIZE: 12 servings

NUTRITIONAL FACTS:
Calories……….192
Total Fat……..1 g
Cholesterol….0 mg
Sodium…………247 mg
Potassium……383 mg
Total Carbs….40 mg
Protein………….6 g

NOTES:

Source: Cooking Light

Notes: I have also made this as a two layer casserole, with a layer of corn tortillas and enchilada sauce between thee meatless mixture (or potato mixture) and the bean mixture. Either way, it comes out good and filling.

Turkey & Spinach Enchiladas

Ingredients
1 lb. ground turkey
1 onion, chopped
2 Tbsp. olive oil
2 Tbsp. minced garlic
16 oz. package chopped spinach
4 oz. can of pitted, chopped black olives
8 oz. package cream cheese
8-10 corn tortillas
28 oz. can of enchilada sauce (El Pato is what I use)
8 oz. shredded Mexican blend cheese

Directions
In a 12″ skillet heat the olive oil, add the chopped onion until it begins to soften and brown. Turn down the heat and add the minced garlic. Add the ground turkey and cook until browned.

Thaw the chopped spinach. Be sure you squeeze the water out before adding to the skillet. Add the olives and cream cheese. Stir in and melt the cream cheese until you have a consistent mixture.

Pre-heat the oven to 350 degrees. Coat a 9″ x 13″ Pyrex pan with cooking spray. Warm the tortillas and place a spoonful of enchilada, spreading it in the center of the tortilla. Add the turkey mixture and roll up the tortilla.

Once the pan is full cover with the remaining enchilada sauce and sprinkle the shredded cheese on the top. Cover the pan and place in the over for 15-20 minutes or until the cheese is melted and the enchilada sauce is bubbly.

Notes
This has quickly become on of my wife’s favorite dishes. I believe I found the original recipe on a low fat cooking web site. You can substitute any ingredients with low fat ones, for example the cream cheese and cheese. I have also added corn to this recipe for added flavor. Experiment and find out what works well for you.

White Chicken Enchiladas

Ingredients
1 lb – boneless chicken breast, diced
1 – onion, chopped
2 cups – grated jack cheese
10 to 12 – corn tortillas

4 oz. – butter (1 stick)
1 – can of chicken broth
1 pint – sour cream
4 oz. can – chopped green chilies

Directions
Boil the chicken for about 10 minutes, until it starts to turn white, cooked too long and the chicken will be dry. Mix the chopped onion, grated jack cheese and boil chicken in a bowl.

In a pan melt the butter and stir in the flour to create a roux. Thicken the roux by pouring in the can of chicken broth until the roux is completely dissolved. Turn off the heat and stir in the sour cream and add the can of chopped green chilies.

Coat a 9″ x 13″ Pyrex with cook spray. Warm 8-10 tortillas and beginning adding the onion, cheese and meat filling to the middle of the tortilla. Roll up the tortilla and place in the pan. After the pan is full cover the tortillas with the white sauce. Cover and place the pan in the oven for 20 minutes at 350 degrees until it’s hot an bubbly.

Notes
This is a great tasting recipe that came from my mom.