Hearty Spinach and Potato Tacos
2 large Yukon gold potatoes, cut into medium-sized cubes
1 tablespoon olive oil
1 large onion, diced
1 clove garlic, minced
2 teaspoons ground cumin
1 1/2 cups diced spinach
1 cup almond milk
3 tablespoons nutritional yeast
1/4 teaspoon sea salt
1/4 teaspoon pepper
12 corn tortillas
1/2 cup chopped fresh cilantro
1. Boil the potatoes for about 10 minutes. You want them fork tender, but not mushy.
2. While the potatoes are cooking, warm the oil in a large saucepan over medium heat.
3. Cook the onion in the pan for about 5 minutes, stirring every couple of minutes. Add the garlic, cumin and spinach, and cook for 1 minute more.
4. Stir in the milk, nutritional yeast, salt and pepper. Continue cooking until the liquid has boiled down, roughly 5 minutes, then remove from heat.
5. Warm the tortillas – I like to heat them in the oven, each one folded over a rung in the oven with the ends hanging down, so they form into a curved taco shape – just for about a minute, so they stay tender and don’t get hard and crunchy.
6. Divide the potato mixture onto the tortillas, scooping it onto the center of each so there’s room to roll the tacos up to eat them. Finish by sprinkling cilantro over top of the tacos before serving.
These tacos are enough on their own, but if you want you could always pair them with a side of corn with a squeeze of fresh lemon juice, or a salad of dark leafy greens. You can substitute the almond milk for soy or any other plant milk. One of the best things about these tacos is the nutritional yeast added in, because it’s full of nutritional value. These delicious tacos are great any night of the week, and regular beef-filled tacos in a fried shell don’t even compare to this plant-based version.