Potato Soft Taco

I love exploring meatless opportunities for filling and fast meals. I love taking inspiration from fast food menus - knowing that their meals can be made more healthy and are always a hit with kids and adults alike. This idea was liberally borrowed from Taco Bell - a flavorful twist on their Crispy Potato Soft Taco.

With the Lent season almost upon us, I took a look at Mexican cuisine, and came up with a winner. While the roasted potatoes take some time, the end result is a tastebud wake-up call.

Roasted Potato Filling:
2 large Russet baking potatoes ($.65)
3 T. vegetable oil ($.05)
1/2 tsp. oregano ($.05)
1/2 tsp. onion salt ($.05)
2 T. parmesan cheese ($.05)
1/2 tsp. garlic powder ($.05)
1/4 tsp. black pepper ($.05)
1/4 small onion, chopped fine ($.05)

2 T. cilantro ($.05)
3-4 T. ranch dressing (free after coupons)
1/4 C. shredded cheese ($.25)
10 tortillas ($.35)
1/4 C. light sour cream ($.15)

Heat oven to 425.

Clean and chop potatoes into small cubes. Combine vegetable oil with remaining potato filling ingredients. Toss cubed potatoes with seasoned oil.

Cover a small baking sheet with aluminum foil and lightly grease. Add potatoes and onions to prepared pan and roast for 20 minutes, remove from oven, rotate potatoes and bake an additional 15 minutes.

Warm tortillas on a griddle pan until soft and pliable.
Fill tortillas with roasted potatoes, ranch dressing, cheese, cilantro, and sour crema.

Serve with salsa, if desired.

Yields = 10 tacos
Cost: $1.80
Cost per taco: $.18