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Prep 30min
Total50min
Ingredients11
Servings6
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Ingredients
Potato Filling
2
medium sweet potatoes, peeled, cut into 1/2-inch cubes (4 cups)
1
to 2 tablespoons harissa chili paste
1
tablespoon olive oil
1/2
teaspoon salt
Herbed Salad
1/2
cup crumbled feta cheese (2 oz)
1/4
cup chopped fresh parsley
Finely grated peel of 1 medium lemon (2 to 3 teaspoons)
Tortillas and Toppings
1/2
cup uncooked quinoa, rinsed
2
teaspoons olive oil
6
totillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 count), heated as directed on package
1/2
cup Greek Fat Free plain yogurt
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Steps
1
Heat oven to 425°F. In medium bowl, toss Potato Filling ingredients, coating pieces evenly. Arrange on ungreased large cookie sheet. Bake 25 minutes; stir. Bake 15 to 20 minutes longer or until golden brown and crispy.
2
Meanwhile, mix Herbed Salad ingredients, stirring well; set aside. In 2-quart saucepan, heat 2 cups water to boiling. Add quinoa; cook 10 minutes. Drain well. Arrange on another ungreased cookie sheet; toss with 2 teaspoons oil. Place cookie sheet of quinoa in oven with sweet potatoes during last 10 minutes of bake time to toast lightly, stirring once.
3
Fill each tortilla with potato filling, salad, a dollop of yogurt and 1 tablespoon toasted quinoa.
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If you have leftover toasted quinoa, use it to top salads and other dishes for a delicious, nutty crunch.
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