Spinach-Potato Tacos
The poblano peppers, spinach, and potatoes make this taco filling really special.
Servings: 4 (makes 12 tacos)
Ingredients
- Makes 12 tacos.
- 2 large Yukon Gold potatoes scrubbed and cut into small dice
- 1 10-ounce package frozen spinach, thawed
- 1 large onion diced
- 1 medium poblano pepper seeded and diced
- 2 cloves garlic minced
- 2 teaspoons ground cumin
- 1 cup unsweetened unflavored plant milk
- 3 tablespoons nutritional yeast
- Sea salt and freshly ground black pepper
- 12 corn tortillas
- ½ cup chopped fresh cilantro
Instructions
- Place the potatoes in a medium saucepan and add water to cover. Bring to a boil, then reduce the heat to medium-low and simmer, covered, until the potatoes are tender when pierced with the tip of a sharp knife, 10 to 12 minutes. Drain well and set aside.
- If you’re going to bake the tortillas, preheat the oven to 375.
- Squeeze out as much liquid from the spinach as you can.
- In a large skillet, cook the onion and poblano pepper over medium heat, stirring occasionally and adding water 1 to 2 tablespoons at a time as needed to keep the vegetables from sticking, until softened, 7 to 8 minutes. Add the garlic and cumin and cook until fragrant, about 1 minute.
- Add the reserved spinach and potatoes along with the plant milk and nutritional yeast to the skillet. Season to taste with salt and pepper and cook until heated through, 2 to 3 minutes. Remove from the heat and set aside.
- To make taco shells, drape each corn tortilla over the rungs of an oven rack and bake for 7-8 minutes at 375 until they are crispy and golden.
- To serve, place the tortillas on individual serving plates or a large platter and divide the potato mixture among them, spooning it onto the center of each.
- Sprinkle with cilantro and serve.
Notes
This is a tweaked recipe from Forks over Knives, https://www.forksoverknives.com/recipes/spinach-potato-tacos/#gs.uchdlu.
Easy Veggie Tacos
Fill those shells with seasoned beans and a quick sauté of your favorite veggies.
Servings: 4 (makes 8 tacos)
Ingredients
- Unfried *Beans:*
- 1 1/2 cups cannellini beans 1 can, drained
- 1 small red onion chopped
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon turmeric powder
- pinch of black pepper
- Veggies:
- ½ cup corn kernels
- 1 small onion diced
- 1 ½ cups chopped mushrooms
- 2 bell peppers chopped
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon ground turmeric
- pinch of black pepper
Instructions
- Unfried_Beans: Cook the onion with a splash of water until soft. Stir in the spices. Drain and rinse the beans, mash with a fork. Add to the onion, mix well, and warm.
- Veggies: Heat a pan and cook the vegetables until soft.
- Assemble the tacos on corn tortillas – beans, veggies. Optional toppings include cashew sour cream, avocado, chopped red cabbage, pickled onions.
Notes
The video shows some slight differences from this recipe:
– I chopped up a poblano pepper instead of two bell peppers
– I used Penzey’s spice blends Arizona Dreaming and Taco Seasoning instead of the spices in the recipe
