25- Minute Spinach and Potato Vegan Tacos

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Who doesn’t love a good taco right? Whether its Vegan Al Pastor or Vegan Bistec we all love a soft tortilla filled with yummy goodness. The “Tacobilities” are endless here, which is what I love about veganism. As vegan or plant based eaters we will make any taco filling with all the vegetables and seasonings we have in our pantry. I personally love all of the tacos I have on this site but these Spinach and Potato Tacos, really do take the vegan cake. Some of the reasons I enjoy this combination is because as a twelve year old I was fascinated with canned spinach. There was a time when I was so hungry after junior high that all I had was spinach and potatoes, hence where this recipe was born. Fast forward twenty years and I found out these tacos are actually a thing in Mexico. I guess my roots were calling. The original Spinach and Potato Tacos has only those two ingredients with onion and garlic but I add tomato for some extra flavor. While the original taco is topped with some type of hot sauce I prefer mine as is or with a light sprinkling of red pepper flakes. I typically make my own pepper flakes by simply putting birds beak peppers in the processor and pulsing them until they resemble the texture we know and love. Hop over to my Instagram to see the detailed video instructions and follow me for recipes that are not on this blog.

Perfect Toppings for Tacos

Like I said earlier tacos are so diverse and the fillings are too. Personally, I love topping different kind of tacos with different ingredients. For example a Vegan Bistec Taco goes well with sauteed onions, cilantro, lime juice and The Mexican Spicy Mayonnaise. But give me some Al Pastor Tacos and you can’t go wrong with pineapple and a spicy Salsa Verde. But when I make Picadillo con Papas Tacos I love topping them with a Salsa Tatemada it literally wakes up the dead. Now if cheese is your thing well look no further then the new Queso Fresco by Forager Project. Queso Fresco is probably Mexico’s most popular cheese because it packs that tangy yet salty and delicious flavor. If you want to make your own I have a super duper Lazy and Vegan Queso Fresco that you can make with tofu, thus adding protein to your tacos.

In this rendition I used three colors of tortillas. First I used the traditional white corn tortilla. In the second tortilla I used a spicy variation of red guajillo tortilla. While the third was a cactus tortilla. The red tortilla is not spicy so don’t let the color intimidate you as the red guajillo pepper simply contributes it’s beautiful color. Now the cactus tortilla packs a ton of flavor and vitamins and minerals so don’t be discouraged by the color. If you are interested in these vegan colored tortilla recipes stay tuned as I will soon be publishing the recipes on here.

Taco Q&A

This recipe is for three to five servings depending on your portions. Most of the recipes I make on this blog are simple and small because I am not a huge fan of left overs. If you happen to have left overs simply store them in an air tight container for up to a week, but trust this tacos won’t last that long because they are that good. I won’t provide a gluten or soy free option because these tacos are pretty wholesome but I will say that I have tried sweet potatoes, white potatoes and red potatoes and they all work equally delicious. If you are not a spinach fan, kale works equally great. If you want to pack in a little extra protein feel free to sprinkle some hemp seeds or smear the tortillas with black or pinto beans. Let’s begin shall we!

20-Minute Spinach and Potato Vegan Tacos

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5 from 13 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Appetizer, Breakfast, Main Course

Cuisine Mexican

Servings 8

Equipment

• Stove
• Frying Pan
• Cutting Board
• Kitchen Knife
• Kitchen Spatula or Spoon
• Potato Peeler

Ingredients

  

• 3 Cups Potatoes Cubed Finely
• 1/2 Cup Onion Cubed Finely
• 3 Cloves Minced Garlic
• 1 Cup Tomato Cubed Finely
• Salt and Pepper to taste

Instructions

 

• Rinse, peel and finely chop the potatoes so that they are all the same size. Being the same size will help them cook evenly.
  
• Prepare your veg and make sure you are using a frying pan where the potatoes will not overlap each other.
  
• Your stove should be on medium to high heat. If you are using oil add it to the frying pan and after 2 to 3 minutes add the potatoes. I used a non stick pan, added water then the potatoes and covered them so they could quickly steam. Do what works for your family. The potatoes should be ready in under 10 minutes.
  
• Add the onion and garlic to the potatoes and mix gently to combine and cover again for 10 minutes. At this point at salt and pepper to taste.
  
• After 5 minutes have passed from adding the onion and garlic add the tomato followed by the spinach and and gently combine all of the ingredients.
  
• Cover the pan for 5 more minutes and then turn off the stove.
  
• Serve for breakfast, lunch or dinner and enjoy with those you love.
  

Notes

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Keyword potatoes, spinach, tacos, vegan