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Smokey Cheesy Split Pea Soup
Spinach-Potato Tacos
| By : |
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
6 servings
|
Ingredients
- 16 ounces spinach frozen then thawed
- 2 large Yukon gold potatoes cubed
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 14 ounce diced tomatoes with juice
- 2 teaspoons ground cumin
- 1/4 cup nondairy milk unsweetened, plain
- 3 tablespoons nutritional yeast
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper ground
- 1/2 cup cilantro fresh, chopped
- 12 Corn tortillas or flour tortillas
Ingredients
|
Instructions
- Mix spinach, potatoes, onion, garlic, tomatoes, cumin and
1/3 cup water into inner pot. - Cover with lid, turn lid clockwise to lock into place. Align the pointed end of the steam release handle to point to “Sealing.” Press "Manual", use [-] button to adjust cooking time to 2 minutes.
- When the cooking time is complete, press "Keep Warm/Cancel" once to cancel the keep warm mode. Carefully turn the steam release handle to the “Venting” position to release remaining pressure. When the float valve drops down. Remove lid.
- Press "Sauté" and cook off any liquid in the inner pot, about 5 minutes.
- Stir in nondairy milk and nutritional yeast, salt and black pepper.
- Simmer until heated through, 1 minute. Press "Keep Warm/Cancel" twice to activate keep warm mode. Stir in the cilantro.
- Warm tortillas, either in a microwave or toaster oven. Fill each tortilla with
1/2 cup of spinach-potato filling. Serve hot. Enjoy!
Jill McKeever is a plant-based chef, author, and certified personal coach. Her cookbook, OMGee Good! Instant Pot Meals, Plant-Based & Oil-Free, shows how to use the Instant Pot to cook up easy comfort meals the whole family will enjoy. Every week, she posts entertaining videos on YouTube and Facebook to guide viewers through living a plant-based lifestyle. Subscribe to watch her on YouTube: https://www.youtube.com/user/SimpleDailyRecipes
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Looks weird, tastes GREAT! My husband chowed down on these tacos.