Potato chalupas!

I used to love Picadillo, the traditional version has potatoes, meat, onion, tomatoes and sometimes corn and bell peppers. Omit the meat and you still have a delicious filling for tacos, chalupas or even to eat by itself. This recipe requires no oil and is very simple and quick. If you follow me on Instagram you have seen these kind of potatoes in many of my photos they are by far my favorite way to cook potatoes. 

1 serving 

Ingredients: 

4 teaspoons total of chili powder 

3 teaspoons of garlic powder 

2 teaspoons of ground cumin 

2 teaspoons of paprika 

1-2 russet potatoes, peeled and diced small (the smaller the quicker they cook, and less water you need) 

1/2 a bell pepper sliced and diced small (roughly 1/2 a cup) 

1/4 a cup of yellow onion diced 

1 cup or 1/2 a cup of corn (I used frozen) 

Directions: 

(In a small bowl add all of seasonings and mix well, you will use 1/2 in the first part of the recipe and the rest towards the end) 

1. Add in all chopped veggies into a non stick pan, add enough water to cover veggies (see picture) 

2. Cook on medium heat until mixture starts to boil, turn heat to medium low. Add in 1/2 the seasonings and Mix well 

3. Mix every couple minutes, when you notice the water is starting to evaporate, and potatoes are getting soft, add in corn. Mix and add in the rest of the seasonings. 

4. Mix and cook until the majority of the water is gone. Remove from heat and let sit for 3-4 minutes before using!! 

5. For chalupas spoon 1 tablespoon of refried beans onto a baked chalupa shell, add potato mixture then your choice of veggies! I use 1/2 an avocado diced, 1 tomato diced and 3 tablespoons of chopped onion for 3 chalupas!! So delicious. (Make sure to use fat free chalupas and beans) 

(Note if potatoes start to stick before they are nice and soft just add in more water in tablespoon amounts)