Potato Avocado Enchiladas

Happy Saturday! Stay cool out there, friends:)


Potato slices were boiled before being pan fried in light oil. The Potatoes were seasoned with Hot Sauce, Paprika, Sea Salt & Pepper.


Tortillas were filled with the Potatoes, Avocado, green Enchilada Sauce, Rice medley with Corn and Kidney Beans added and Daiya. Thrown in the oven to be roasted with additional Daiya on top, the Enchiladas were topped with Enchilada Sauce and a surplus of Cilantro.





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s