Spinach Potato Tacos

While searching for new meatless recipes, I discovered these Spinach Potato Tacos. I am slowly getting my wife to like spinach 🙂


  • 10-12 ounce package of frozen spinach, thawed
  • medium onion, diced
  • 1/4 green pepper, diced
  • 1/4 red bell pepper, diced
  • 2 large yukon gold potatoes, peeled and cut into small cubes
  • 2 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 cup plain plant milk
  • 3 tablespoons nutritional yeast
  • sea salt
  • freshly ground pepper
  • whole wheat tortillas


  1. Place potatoes into saucepan and cover with water. Bring to a boil then reduce heat and simmer, covered, for 10-15 minutes until potatoes are tender. Drain water from potatoes.
  2. Roll spinach up in paper towels and squeeze out as much excess water as possible over sink.
  3. In a large skillet, cook the onions and peppers over medium heat for 7-8 minutes, stirring occasionally and adding 1-2 tablespoons of water at a time to prevent sticking. Add the garlic and cumin and cook another minute.
  4. Mix the spinach, potatoes, milk, nutritional yeast, salt and pepper into skillet mixture and heat for 5-10 minutes.
  5. Serve in tortillas with your favorite toppings.



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