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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 713 calories
  • 35 min
  • 4 servings

Ingredients

  • 4 fl oz almond milk, unsweetened
  • 2 avocados
  • 1 small bunch cilantro
  • 6 cloves garlic
  • 1 small bunch green onions (scallions)
  • 1 lime
  • 12 small corn tortillas
  • 8 sun-dried tomatoes, oil-packed
  • 2 tomatoes
  • 1 ⅓ cups walnuts
  • 2 medium yellow potatoes
  • brown sugar
  • chili powder
  • cumin, ground
  • extra virgin olive oil
  • paprika
  • salt

Instructions

  1. Wash and dry the fresh produce.
    • 2 medium yellow potatoes
    • 1 lime
    • 2 avocados
    • 1 small bunch cilantro
    • 1 small bunch green onions (scallions)
    • 2 tomatoes
  2. Small dice potatoes into ¼-inch cubes.
  3. Preheat a large nonstick skillet over medium-high heat.
  4. Once the skillet is hot, add oil and swirl to coat the bottom. Add potatoes and salt; cook, stirring often, until golden and crisp, 12-15 minutes.
    • 4 tsp extra virgin olive oil
    • ½ tsp salt
  5. Meanwhile, finely chop the walnuts and transfer to a medium bowl.
    • 1 ⅓ cups walnuts
  6. Peel and mince the garlic. Mince the sun-dried tomatoes; add both to the bowl with the walnuts.
    • 4 cloves garlic
    • 8 sun-dried tomatoes, oil-packed
  7. Add water, sugar, and spices to the bowl with the walnuts and stir to combine.
    • 1 ½ cup water
    • 1 tsp brown sugar
    • 1 ½ tsp paprika
    • 1 ½ tsp cumin
    • 1 ½ tsp chili powder
    • ½ tsp salt
  8. When the potatoes are done, add the walnut mixture to the skillet; cook, stirring often, until the liquid has evaporated, 4-5 minutes. Remove from the heat.
  9. Juice the lime into a blender.
  10. Halve and pit the avocados; slice crosswise while still in the skin and scoop out into the blender.
  11. Shave the cilantro leaves off the stems; discard the stems and add leaves to the blender.
  12. Peel garlic; add to the blender along with almond milk and salt. Blend on high until smooth; set avocado cream aside.
    • 2 cloves garlic
    • 4 fl oz (½ cup) almond milk, unsweetened
    • ½ tsp salt
  13. Trim off and discard the ends of the green onions; cut the onions crosswise into ¼-inch pieces at an angle.
  14. Small dice the tomatoes.
  15. Wrap the tortillas in damp paper towels and microwave until heated through, 15-30 seconds.
    • 12 small corn tortillas
  16. To serve, divide the tortillas between plates and fill with potato-walnut mixture. Top with green onion, tomato, and avocado cream. Enjoy!

Nutrition per Serving

Calories
713
Fat
45g
Net Carbs
54g
Protein
16g

Cookware

  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • garlic press (optional)
  • hand or regular blender
  • measuring cups
  • measuring spoons
  • mixing bowls
  • nonstick skillet
  • stirring spoon