SPINACH-POTATO TACOS

SPINACH-POTATO TACOS

Usually fried in sizzling oil, these hearty, potato- and spinach-filled tacos deliver comfort-food satisfaction without the extra grease.
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INGREDIENTS

2 large yukon gold potatoes, scrubbed and cut into small dice

1 (10-ounce) package frozen spinach, thawed

1 large onion, diced

1 medium poblano pepper, seeded and diced

2 cloves garlic, minced

2 teaspoons ground cumin

1 cup unsweetened, unflavored plant milk

3 tablespoons nutritional yeast

Sea salt and freshly ground black pepper

12 corn tortillas

Β½ cup chopped fresh cilantro
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