“OMG!”
“This is one of your best meals!”
“10 out of 10!”
Just a few charming words care of my recipe tester/husband about tonight’s dinner. I whipped this one up on the go but tried to write down everything as best as I could remember.
ingredients (approx 2 servings):
Fries:
- 3rd med size russet potatoes
- 1 tsp paprika
- 1/2 tsp pepper
- 1/2 tsp salt
- 1 tsp olive oil
- 1/2 tsp arrowroot powder
Toppings:
- 7 or 8 cremini mushrooms
- 1/3 c. beyond meat beefy crumbles
- 1 package taco seasoning (or homemade)
- 1/2 c. grape tomatoes
- 1 yellow pepper
- 2 green onions
- 1 avocado
- 1 tsp. lime juice
- Hot For Food nacho sauce
Note – I made this one on the fly so the amounts are estimated.
Set oven to 425. Wash potatoes and slice into fry-like strips and place in a bowl. Toss fries in paprika, pepper, salt, olive oil and arrowroot powder, then place on parchment lined sheet. Bake for 20 mins before rotating and bake for additional 15 mins or until ready.
Pulse cremini mushrooms in food processor and cook over med-high heat until soft and most water has evaporated, approx 7 mins. Add beyond meat (if using) and a splash of water, cook for 3 minutes before adding taco seasoning. Let cook for 5 minutes.
Make Hot For Food’s nacho sauce!
Slice up yellow pepper, green onion, tomatoes and set aside. Make a quick guacamole with one avocado and lime juice (plus other seasonings as desired). Assemble and enjoy!
