Servings: 12 Tacos
Ingredients
- 2 large Yukon gold potatoes, diced small
- 1 cup freshly chopped spinach
- 1 large red onion, peeled and diced
- 2 cloves garlic minced
- 2 tsp Frontier Co-Op Cumin Seed Ground
- 1 cup unsweetened plant milk (almond, cashew, soy)
- 3 tbsp Anthony's Nutritional Yeast Flakes
- sea salt and black pepper to taste
- 12 Reverse Your Fatty Liver Gluten-Free Tortillas
- 1/2 cup cilantro
- 1/2 cup shredded cabbage
- 1 poblano pepper, chopped finely
Instructions
- Chop the potatoes into small pieces and put them in a pan and cover with water.
- Bring water to a boil then simmer on medium-low heat until potatoes are tender ( approx 10 min).
- In a large skillet, cook the onion and pepper over medium hear adding water as needed to keep ingredients from sticking to each other. Cook until softened.
- Then, add garlic and cumin and cook for about 1 minute.
- Add the spinach, potatoes, plant milk and yeast into the pan and season with salt and pepper to taste.
- Cook until the mixture is heated all the way through then remove from heat.
- Heat tortillas in a nonstick skillet on medium heat until warmed through.
- When all tortillas are warmed, distribute the mixture among the 12 tortillas.
- Add some cilantro and serve.
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