Wednesday, March 2, 2016

Potato Verde Tacos

This is a meal from the Happy Herbivore Meal Mentor. It is one serving pictured. I make changes to the original recipes to fit my tastebuds.

olive oil
up to 1 cup vegetable broth 
½ small onion, diced 
1 garlic clove, minced 
½ tsp ground cumin 
1 green bell pepper, seeded and diced 
1 cooked potato, diced 
5-oz fresh spinach 
½-1 tbsp nutritional yeast 
¾ cup refried beans (warmed) 
6 corn tortillas 
½ cup salsa 


  1. Sauté onion and garlic until translucent. 
  2. Add cumin, stirring to coat.
  3. Add bell peppers and cook until almost tender, adding broth as needed. 
  4. Add potato pieces, cover and simmer, cooking until potatoes and peppers are very tender and potatoes have taken on broth coloring. (Add more broth as needed during cooking). 
  5. Turn off heat and add spinach, stirring to cook down and incorporate. 
  6. Season with salt and pepper, then sprinkle with nutritional yeast. 
  7. Mash potatoes partially (optional). 9
  8. Stir to combine and set aside.  
  9. Spread warm refried beans on tortillas and top with potato mixture. 
  10. Spoon salsa on top or on the side.
  • Serves 2
  • Per serving: 412 calories, 4.5g fat, 79.8g carbs, 17.7g fiber, 7.6g sugars, 19g protein
  • Add corn or guacamole

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