Spinach Potato Tacos (Forks Over Knives)

Vegan Month of Food Day 28: Tacos or Burritos. Where do you stand on this important issue?

OK. Today's topic is unusually cruel and incredibly difficult. Who in their right mind can choose between a taco and a burrito? But I guess if push comes to shove, I have to say 'TACO.' I do love eating food with my hands and a taco is so conveniently arranged to fit in the hand.  

My funny taco story is from decades ago when I was traveling on "La Flecha Roja" bus from Mexico City to Taxco with my girlfriend. We were saving money and traveling the cheap way, which meant there were nursing babies, drunk men and bleating goats on the bus with us. The bus stopped a million times along the way - people coming and going. I think the bus actually broke down (unless that's another life event from my travels through Mexico. I can't rightly remember.)

One stop in particular on this memorable bus trip  has stuck with me and has become a fond family joke. It was hot that day. Really hot. The bus was crowded. Really crowded. There was no breeze, no air conditioning, no relief.  We had pulled along side the road for some mysterious reason and out of nowhere came a little boy, maybe 10 years old. He was holding a plastic bag which was filled with tacos. Greasy, wet, spicy tacos. He called out in his tiny voice, "Tacos, tacos, tacos, tacos, tacos, tacos!" As the passengers paid, he reached in and handed them a tiny bean taco wrapped in more plastic. I'll never forget the look and smell of those tacos. We did not indulge in a taco that day, but since then, I have had some of the most amazing food while traveling in Mexico - tacos and otherwise.  

Here's a gourmet taco from Forks Over Knives (I reduced cumin and swapped jalapenos for poblanos)

Here's what you need:

2 large Yukon Gold potatoes, cut in small bite size pieces

1 package frozen spinach, thawed and totally squeezed of all water. Wring it out in a kitchen.

1 large onion, diced

1 jalapeno pepper, minced

2 cloves garlic, minced

1 t ground cumin

1 C unsweetened plant milk

3 T nutritional yeast

Here's what you do:

Cook potatoes in boiling water until fork tender. Drain and set aside.  Sautee the onions and pepper in a tiny bit of oil, or use the water method. (Add the veg to a dry pan and slowly cook, adding 1 T of water at a time until soft and brown.) Add the garlic and cumin and cook for another minute. Add the spinach, potatoes, milk and nutritional yeast. Simmer and stir until well incorporated and thickened.

Serve on toasted flour tortillas or toasted corn tortillas. Cilantro would be a great topping. I served mine with a corn and mango salsa.