Spinach Potato Tacos with Vegky Mushroom Jerky

Tacos are one of the delicious food that I have ever tried. There are many way to make tacos but for me this is the best recipe that I have found! Of course, I added a little twist by adding our favorite Vegky Mushroom Jerky.

 

Cooking/Prep Time: 50 Minutes

Makes 12 tacos about 6 cups of filling

 

INGREDIENTS

  • 2 large yukon gold potatoes, scrubbed and cut into small dice
  • 1 (10-ounce) package fresh spinach 
  • 1 large onion, diced
  • 1 medium poblano pepper, seeded and diced
  • 2 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 cup unsweetened, unflavored plant milk
  • 3 tablespoons nutritional yeast
  • Sea salt and freshly ground black pepper
  • 12 corn tortillas
  • ½ cup chopped fresh cilantro
  • Vegky Mushroom Jerky Strips (any flavor will do but I tried it with Original)

INSTRUCTIONS

  1. Boil the potatoes until tender when pierced with a fork or with the tip of sharp knife. Drain well and set aside.
  2. Roll the spinach on a paper towel, making sure to squeeze out as much liquid as you can. Unroll and set aside.
  3. In a large skillet, cook the onion and poblano pepper over medium heat, stirring occasionally and adding water 1 to 2 tablespoons at a time as needed to keep the vegetables from sticking, until softened, 7 to 8 minutes. Add the garlic and cumin and cook until fragrant, about 1 minute.
  4. Add the spinach and potatoes along with the plant 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.
  5. Meanwhile, heat a large nonstick skillet over medium heat. Add as many corn tortillas to the pan as will fit in a single layer 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.
  6. Unpack your Vegky Mushroom Jerky and cut into small strips or to the size that you want. 
  7. 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, adding the mushroom jerky strips. Sprinkle with cilantro and serve.
Recipe published by: Forks over Knife
Written By: Del Sroufe

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