Spicy Potato Tacos

• 1 tablespoon vegetable oil
• 1 teaspoon fajita seasoning
• 1 (16-ounce) bag pre-cooked diced red-skin potatoes
• 1/2 cup pre-sliced mushrooms
• 1/3 cup reduced-fat Mexican blend cheese
• 1 (16-ounce) can vegetarian refried beans
• 3/4 cup cilantro salsa, plus more for serving
• 1 (5.8-ounce) box white corn taco shells
• Chopped red onion, tomato, and lettuce, for serving

1. Preheat oven to 350 degrees F. Line a baking sheet with foil; set aside.
2. In a large mixing bowl, stir together oil and fajita seasoning.
3. Add potatoes and mushrooms and toss until well coated.
4. Transfer to prepared baking sheet and arrange in a single layer.
5. Sprinkle with cheese and bake for 15 minutes.
6. Remove and set aside.
7. Meanwhile, stir together beans and salsa in microwave-safe bowl.
8. Cover with a damp paper towel and microwave on HIGH for 3 minutes; set aside.
9. Heat taco shells in oven for 3 to 5 minutes.
10. Spoon beans into heated taco shells.
11. Top with potato mixture and garnish with red onion, tomato, and lettuce.
12. Serve immediately with salsa.

vegetable oil, fajita seasoning, redskin potatoes, mushrooms, blend cheese, vegetarian refried beans, cilantro salsa, white corn taco, red onion

Taken from www.foodnetwork.com/recipes/sandra-lee/spicy-potato-tacos-recipe.html (may not work)