Mexican Spinach-Potato Tacos
10 minutes
Intermediate
MAKES 4
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- 2 large potatoes, peeled and cut into small dice
- 1 large onion, diced
- 1 red pepper, seeded and diced
- 2 cloves garlic, grated
- 2 tsp ground cumin
- 300g spinach
- 230g unsweetened almond milk (cashew if you can find it)
- 3 tbsp nutritional yeast
- 12 corn tortillas
- 2 pouches Whitworths Protein by Nature Mexican spicy grains
- 30g chopped fresh coriander
- Pickled jalapenos
- 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, until the potatoes are tender when pierced with a knife, 10 – 15 minutes. Drain well and set aside.
- In a large saucepan, cook the onion and red pepper over medium heat, stirring occasionally until softened, 5 to 10 minutes. Add the garlic and cumin and cook until fragrant, about 1 minute.
- Add the spinach and potatoes along with the almond milk and nutritional yeast. Season to taste with salt and pepper and cook until heated through, 2 to 3 minutes. Remove from the heat and set aside.
- Meanwhile, heat a large nonstick saucepan over medium heat. Add the corn tortillas to the pan one at a time and heat for a few minutes to warm the tortillas through. Remove them from the pan and set them aside, covered with a clean kitchen towel to keep warm. Repeat with the remaining tortillas.
- Place the tortillas on a large platter and divide the potato mixture among them, spooning it onto the centre of each. Sprinkle with the chopped coriander and pickled jalapeno.
- Serve alongside the Whitworths Protein by Nature Mexican Spicy Grains cooked as per back of pack instructions
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