Vegan Chorizo & Potato Mini Tostadas

Ingredients

• 12 each Small Corn Tortillas
• about 225 g Vegan Chorizo
• about 450 g Yukon Gold Potatoes
• 0.5 medium Onion
• 2 cloves Garlic
• 1 tbsp Chipotle Peppers in Adobo Sauce
• 2 tbsp Olive Oil
• 0.25 cup Cilantro
• 1 tbsp Lime Juice
• 0.5 tsp Salt
• 0.25 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Cut the about 450 g Yukon Gold Potatoes into 1.27 cm cubes. Dice the 0.5 medium Onion into 1.27 cm pieces. Finely mince the 2 cloves Garlic and the 1 tbsp Chipotle Peppers in Adobo Sauce.
3. 3Heat the 2 tbsp Olive Oil in a large skillet over medium heat. Add the cubed about 450 g Yukon Gold Potatoes and cook, stirring occasionally, for 8 minutes, or until they begin to soften slightly.
4. 4Add the diced 0.5 medium Onion, minced 2 cloves Garlic, and minced 1 tbsp Chipotle Peppers in Adobo Sauce to the skillet with the potatoes. Cook for 5 minutes, stirring often, until the onions are translucent and the mixture is fragrant.
5. 5Crumble the about 225 g Vegan Chorizo into the skillet. Cook for 7 minutes, stirring and breaking up the chorizo, until it is heated through and slightly browned.
6. 6Season the chorizo and potato mixture with the 0.5 tsp Salt and 0.25 tsp Black Pepper. Stir in the 1 tbsp Lime Juice and the 0.25 cup Cilantro until everything is well combined.
7. 7Arrange the 12 Small Corn Tortillas in a single layer on a baking sheet. Bake for 5-7 minutes, or until they are crispy.
8. 8Spoon the chorizo and potato mixture evenly onto each of the 12 crispy mini tostadas. Serve immediately.

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