2 large potatoes, diced
1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
4 cup of ranchero sauce or salsa verde
2 cup shredded vegan cheese
Sauté onions until light golden brown. Add potatoes, mix and sauté until potatoes are slightly crispy.
Add 90% of diced green and red bell peppers to potatoes/onions and stir, and heat through.
Layer 1 cup of sauce in bottom of casserole dish. Lay taquitos into the sauce. Pour remaining 3 cups of sauce over taquitos.mLayer topping mixture over taquitos.
Sprinkle taquitos and toppings with vegan cheese. Sprinkle remaining (10%) diced bell peppers on top. Cover with aluminum foil and bake for 20-25 minutes.
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