Gluten free and vegan tacos! Corn shell stuffed with retried beans seasoned potatoes spinach and tomatoes!
This recipe will feed approximately 4 people
Ingredients
Corn tortillas
Veggie oil for frying
2-3 large gold potatoes
2 cups spinach
One can vegetarian refried beans (I used organics by central market)
One large diced tomatoe
1 Tbsp garlic powder or fresh minced
1 Tbsp onion powder or fresh minced
3Tbsp chili powder
Salt and pepper to taste
In one large saucepan add chopped potatoes 2Tbsp veggie oil and all spiced. Put a lid on it and cook on med heat stirring occasionally.
In smaller saucepan add enough oil to coat the bottom of the pan and heat on med until oil is hot. Add corn tortilla and wait for it to bubble around the sides, flip the tortilla and fold in half. Cool about 1-2 minutes per side to desired crunch. Proceed with the rest of your tortillas. About 10.
In med pot add refried beans and heat.
When tortillas and potatoes are done add spinach to potatoes and sauté until soft. Assemble tacos. Tomatoes go on top.
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