Jill McKeever’s Spinach Tacos

Profile photo of Kim CampbellBy Kim Campbell  , ,   

October 21, 2015

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


1Preheat oven to 400 degrees.

2Place 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.

3Pour the vegetable mixture into a colander and drain off the extra liquid.

4Lay 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.

5Fill each tortilla taco with the spinach potato mixture and top with vegan nacho cheese and fresh tomatoes.


9 Reviews

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Kim Campbell

April 11, 2016

I believe she has a recipe for the nacho cheese on her website, simpledailyrecipes.com.


April 11, 2016

What is the vegan nacho cheese and where is the recipe for that?


April 5, 2016

How can I prepare this without a pressure cooker?

Jamie Berg

March 5, 2016

All of these recipes sound amazing but my biggest problem is trying to find recipes like this but for 1 or 2 servings. I am single and want to try a lot of these recipes but find it hard to use up all the leftovers. Plus the budget I’m on makes me not want to waste a lot of food. Does anyone have a way of breaking them into smaller servings or have a suggestion on a website that has plant based recipes for one?


February 26, 2016

Great idea and very delicious and filling! I just used a mustard leaf as an alternative to the tortilla and added avocado and fresh tomatoes. The entire meal was organic and tasted so good. I personally used bok choy because I enjoy the texture and taste more than cooked spinach. Again, great idea and easy to build your own recipe using the format of the original.

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Kim Campbell

January 20, 2016

I think you can use any tortilla as long as it is 100% whole grain. I like to bake corn tortillas (brushed with a bit of lime juice and chili powder) into shaped bowls for a taco bowl. You can find the molds at Bed Bath and Beyond, Target, and even Walmart. They are photographed on p. 193 in the PlantPure Nation Cookbook and on the cover. They are handy for taco night.


January 20, 2016

Ezekiel sells sprouted whole grain tortillas:)


January 4, 2016

A store bought tortilla is not a healthy alternative at all. Do you have a special brand that is organic, whole grain or vegan? I do not purchase them and make my own.. it is very easy, but if someone has a good alternative, I am game. Packaged have too many preservatives and not GMO-free or vegan..


October 21, 2015

We are very fond of these, and they are in our regular rotation now. I use a pound of fresh spinach instead of the frozen. They are really delicious. Because I don’t like draining off the vegetables, I just thicken the liquid which makes for a saucy sloppy joe like taco. I love this mixture over rice or potatoes as well.

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