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
READY... STEADY... COOK...
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