Smashed Potato Tacos
Smashed Potato Tacos
4
15 minutes
60 minutes
lunch
Crispy golden smashed potatoes loaded with a creamy, zesty, high-protein topping. Thanks to cottage cheese and black beans, each serve brings 21g protein and 10g fibre while still tasting incredible.
Check out more high-protein lunch recipes:
Ingredients
- 1kg baby potatoes (skin-on)
- 2 tbsp extra virgin olive oil
- 1 ripe avocado, mashed
- 1 x 400g can black beans, drained & rinsed
- 1 cup (220g) cottage cheese
- 1/2 cup cherry tomatoes, chopped
- Juice of 1/2 lime
- Fresh coriander
- Pinch of chili flakes
- Salt & pepper to taste
Directions
Preheat oven to 200°C. Line a baking tray. Boil potatoes in salted water for 20 min, or until tender. Drain and cool 5 mins.
Place on tray and gently smash with the base of a glass. Drizzle with olive oil, season with salt and pepper. Roast for 45 mins until golden and crisp.
Meanwhile, mash avocado with lime juice. Season to taste. Top each potato with the cottage cheese, mashed avocado, black beans, tomatoes, and coriander.
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