Fresca Street Tacos
2 Tbsp canola oil
1 (12 oz) package frozen shredded hash brown potatoes
1 cup chunky salsa
2 cups shredded fiesta blend cheese
1 (15 oz) can black eyed peas, drained & rinsed
1 large green bell pepper, diced
1 small red onion, diced
6 (6-inch) corn tortillas
In a large skillet, heat oil over medium-high. Add hash brown potatoes in an even layer & cook 5-7 minutes or until golden brown. Flip over & repeat.
Add salsa, cheese, peppers, black eyed peas & onions. Stir & cook 3-5 minutes or until all ingredients are hot.
Meanwhile, heat a separate skillet. Dip a tortilla in cold water & toast in skillet 1 minute per side or until slightly browned. Repeat for each tortilla.
Spread mixture evenly over tortillas & serve!
Encuentra la receta en español
Make sure to drain & rinse canned products to reduce sodium content in meals.