We did not indulge in a taco that day, but since then, I have had some of the most amazing food while traveling in Add spinach and heat the whole mess through, adjusting seasoning as desired. Place potatoes in a medium saucepan and add water to cover. May 5, 2020 - This potato taco recipe demonstrates one of the best ways to make hearty, delicious, plant-based tacos. ), Spinach-Potato Tacos with Caramelized Onions, 1 pd. These little tacos are fabulous. ( Log Out / Add the spinach, nutmeg and lemon zest and cook only until the spinach begins to wilt. Tacos! Assemble the tacos: layer a bit of spinach and potatoes across the middle of a tortilla, top with caramelized onions and feta. Change ), You are commenting using your Twitter account. Beyond that, cheese, pickled onions, jalapenos, tomatoes… whatever you like. Cook time: 10-12 minutes. Change ), You are commenting using your Google account. You are wrapping potatoes in a starchy tortilla, after all. https://www.thecentsableshoppin.com/vegetarian-potato-spinach-tacos 1. So, what better time to do so than now? I also like to double up with two tortillas per taco. Enjoy. Remove from heat and into a colander. limes, for serving 4. This recipe is soooooo easy and so good, I couldn’t mess around with it! I'll never forget the look and smell of those tacos. Bring to a boil, then reduce to a simmer. 20 oz. 1. 1 clove garlic, minced 3. I set out to create a vegetarian taco recipe, however, based on vague memories of a similar menu item at the taco stand located on the campus of Universided Catolica in Santiago, Chile. As I recall, the little stall offered at least three taco fillings each day- meats in red and green sauces, and sometimes a vegetarian filling with potatoes and some leafy greens. Serves: 6. 1 pd. 2 large yukon gold potatoes, scrubbed and diced, 1 (10-ounce) package frozen spinach, thawed, 1 medium poblano pepper, seeded and diced, 1 cup unsweetened, unflavored non-dairy milk. Repeat with the remaining tortillas. ), so I figured I’d do something fun — and since I’d already spent most of the day in the kitchen, making a cake here, a batch of ice cream there, I wanted easy, too. 4. 20 oz. Lay the potatoes out on a parchment-lined cookie sheet and drizzle 2 tablespoons of olive oil over them. Putting potatoes into a taco is not my invention- one common way to do so is to combine potatoes with onions, hot peppers, and chorizo. Spinach and Potato Tacos. 3. 2. These delicious and crispy Potato Tacos are crunchy on the outside and soft on the inside. Turn the heat on medium-high and cook until the onion begins to become translucent, about 5-10 minutes. Every time I make them, I think, these are so good, I have to do this more often – just chop up some onions, caramelize them, and stick them in the fridge. This recipe is soooooo easy and so good, I couldn’t mess around with it! 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. 6. Add the reserved spinach and potatoes along with the non-dairy milk and nutritional yeast. Put the last 2 tablespoons of olive oil in a large skillet, and add the diced onion and garlic. As far as toppings go, it’s all fair game, but I would suggest adding hot sauce, sour cream/crema, or salsa to help keep things moist. They’re going to soak up most of the butter and oil you put in initially, but that’s ok- it makes them taste good. Now, since this is a taco filling, you can dress things up however you choose. Drain well and set aside. It was a cold and rainy day – BIG surprise for Paris in November, right? Potato Tacos. Make sure the potatoes are completely tender at this point, and keep cooking until they are if necessary. fresh spinach, washed and stems removed Sitting around on yet another snow day here in Cambridge, I realized that I never posted one of my best recent recipes. ½ yellow onion, diced Get over here, red-skinned potatoes. (Don’t make this mistake, y’all. Season to taste with salt and pepper and cook until heated through, 2 to 3 minutes. Add the potatoes, and cook until mostly tender, turning occasionally (this will take at least 15 to 20 minutes unless you diced your potatoes really small). Then I forget that I told myself to do this. Unroll and set aside. ¼ teaspoon lemon zest That’s because it’s from the Forks Over Knives site and they know plant-based goodness!
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