This recipe comes directly from simplydailyrecipes.com by Jill McKeever. All of Jill's recipes are oil free and loaded with flavor. I really love that she uses a pressure cooker for many of her meals making them quick and simple to prepare. This recipe is a winner!
Prep: 10 mins
Cook: 10 mins
Yields: 4 servings
2 large potatoes, peeled and 1 inch diced
2 garlic cloves, minced
1 onion, diced
one-16 oz bag frozen chopped spinach
one-15 ounce can petite diced tomatoes, chipotle or Mexican style
1 tablespoon chili powder
2 teaspoons cumin
1/4 teaspoon chipotle chili powder
1/2-3/4 cup water
Preheat oven to 400 degrees.
Place everything in a pressure cooker and cook at high pressure for 2 minutes. At the end of 2 minutes, you will need to do a quick release allowing the cooker to vent and release steam.
Pour the vegetable mixture into a colander and drain off the extra liquid.
Lay each tortilla around the oven rack shaping the tortillas into a taco. Bake the tortillas in the oven for for 5-10 minutes or until crispy.
Fill each tortilla taco with the spinach potato mixture and top with vegan nacho cheese and fresh tomatoes.