1 large potato
1/2 tomato, diced
1/8 red onion, diced
1/4 cup canned corn, rinsed & drained
1/4 cup canned black beans, rinsed & drained
6 Corn tortillas
Cashew sour cream (1 cup soaked cashews, drained then blended w/ 1/4 cup water)
Pre-heat oven to 350F. Make holes in the potato by stabbing a fork through the skin in several places. Put potato on a baking sheet & bake for approx. 1 hour or until soft. Prepare the toppings. Once potatoes are baked, take out of the oven and cool for around 15 minutes or until you can handle them. Warm corn tortillas on both sides with a pan. Slice potatoes into smaller pieces and smash with a fork onto tortillas. Then top with any toppings you’d like. Enjoy!
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