INGREDIENTS
2 cups
diced cooked Idaho® Potatoes
1/2 cup
water
1
recipe of homemade rojo sauce, with a few teaspoons reserved for topping
1/4 cup
nutritional yeast
1/2
to 1 teaspoon salt, to taste
1/2 tsp
oregano
1 4 ounce can
diced roasted green chilies
chopped cilantro, for topping
Guacamole, for topping