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Week 16: Fiesta Potato Burritos
What you need:
+ Ingredients below!
Fiesta Potatoes:
3lbs potatoes
1/4 cup avo oil
1/2 cup cornstarch
1 TBSP garlic powder
1 TBSP onion powder
1 tsp-1 TBSP taco blend
**Preheat the oven to 425. Boil the potatoes for about 15 minutes until slightly tender (do not cook all the way!)
Cube your potatoes and add them to a large bowl with oil. Next, pour the taco blend over the potatoes.
Put potatoes on a parchment-lined baking sheet and bake for 40-50 minutes, flipping halfway through.
"Nacho" Cheese (Recipe by Lauren Toyota)
1 cup peeled and cubed potatoes
1-2 carrots
1/4 cup avo oil
1/4 cup oat milk
1 TBSP nutritional yeast
1 1/2 tsp tapioca starch
1 tsp onion powder
1/2 tsp salt
Juice from 1 lemon
1 TBSP tomato paste
**Boil potatoes and carrots until tender (about 8 minutes). Immediately drain and add to a blender with the remaining ingredients and blend on high. You can serve the sauce as is, or heat it in the pan for a few minutes until just bubbling.
Pickled Onions
1 large red onion, thinly sliced
1 cup water
1 cup apple cider vinegar
2 TBSP sugar, maple syrup, or honey
1 tsp salt
**Heat all ingredients except onion in a small saucepan until simmering. Gently pour over the sliced onions and wait to cool to cover and refrigerate. Tastes best 1 hour-1 week after making!
Burrito assembly: taco shell, nacho cheese, fiesta potatoes, sour cream, cilantro, sour cream, and red onions!
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