1 lb potatoes, diced
1 tsp onion powder
1 tsp ground chipotle
1 tsp smoked paprika
1 tsp garlic salt
1 tsp ground cumin
1 cup frozen roasted corn
1 large tomato, diced
1/2 cup shredded vegan cheese
1/4 cup cilantro, chopped
1) In a large pan, add oil and potatoes, cover and sauté over medium-high heat. Stir occasionally to ensure even cooking.
2) Once the potatoes begin to brown, toss in the seasonings, stirring to ensure even coverage. Add the frozen corn and cover, ensuring all ingredients are heated.
3) Once the contents of the pan are evenly cooked, stir in the vegan cheese. Stir until evenly melted (or as evenly as vegan cheese can melt . . . ). Stir in diced tomatoes.
4) Serve hot, topped with cilantro.
Review: I have been OBSESSED with tacos for the last week. I had tacos, I had taco salad, and yet, I still can't stop thinking about tacos. I picked up our CSA today and challenged myself to not make another stirfry. So, I end up making this taco flavored dish with the potatoes and a tomato from our pick-up. It was beyond delicious. I also added some minced, fermented peppers to the top. I had made lacto-fermented peppers with the intent to make hot sauce. Instead, I ended up with a tasty paste. It added extra flavor to the dish, and tons of probiotics!
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