Spicy Potato Tacos

Ingredients

• 0.5 cup pre- mushrooms 
• 6 servings onion red chopped for serving
• 16 ounce red-skin potatoes diced pre-cooked
• 16 ounce vegetarian refried beans canned
• 0.8 cup cilantro salsa plus more for serving
• 1 teaspoon fajita seasoning 
• 0.3 cup mexican blend cheese reduced-fat
• 5.8 ounce corn taco shells white
• 1 tablespoon vegetable oil 

Equipment

• bowl
• baking sheet
• paper towels
• oven
• mixing bowl
• aluminum foil
• microwave

Directions

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. Cover with a damp paper towel and microwave on HIGH for 3 minutes; set aside.
8. Heat taco shells in oven for 3 to 5 minutes.
9. Spoon beans into heated taco shells. Top with potato mixture and garnish with red onion, tomato, and lettuce.
10. Serve immediately with salsa.