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  • Makes 12 tacos; about 6 cups filling
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Traditional Mexican tacos are much more than ground beef and sour cream in a fried shell. There are many, many ways to make tacos—in my opinion, this is one of the best.

By Del Sroufe,


  • 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
  • ½ cup chopped fresh cilantro


  • Place the potatoes in a medium saucepan and add water to cover. Bring to a boil, then reduce the heat to medium-low and simmer, covered, until the potatoes are tender when pierced with the tip of a sharp knife, 10 to 12 minutes. Drain well and set aside.
  • Meanwhile, lay a clean kitchen towel or several layers of paper towel on the counter and place the thawed spinach at the bottom of one short end. Roll up the spinach in the towel and, holding it over the sink, twist either end of the roll to squeeze out as much liquid from the spinach as you can. Unroll and set aside.
  • In a large skillet, cook the onion and poblano pepper over medium heat, stirring occasionally and adding water 1 to 2 tablespoons at a time as needed to keep the vegetables from sticking, until softened, 7 to 8 minutes. Add the garlic and cumin and cook until fragrant, about 1 minute.
  • Add the reserved spinach and potatoes along with the plant milk and nutritional yeast. Season to taste with salt and pepper and cook until heated through, 2 to 3 minutes. Remove from the heat and set aside.
  • Meanwhile, heat a large nonstick skillet over medium heat. Add as many corn tortillas to the pan as will fit in a single layer and heat for a few minutes to warm the tortillas through. Remove them from the pan and set them aside, covered with a clean kitchen towel to keep warm. Repeat with the remaining tortillas.
  • To serve, place the tortillas on individual serving plates or a large platter and divide the potato mixture among them, spooning it onto the center of each. Sprinkle with cilantro and serve.

Comments (15)

(5 from 11 votes)

Recipe Rating

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Tracie Van Wagoner

I added some homemade taco seasoning. Wonderful


Amazing!! Thankyou for helping to make WFPB so easy and delicious


Perfect with a few changes. This recipe needed a bit more nuanced flavor for my taste, so I made some adjustments and it was great! I’m also a lazy cook, so I made a few tweaks and now it’s a delicious and quick recipe I’ll keep in my rotation. Changes: omitted plant milk, swapped poblano pepper for pickled, sliced jalapeño (again, lazy- no need to prep a raw pepper), added taco seasoning. Water sauté/steamed the potatoes and onion at the same time, with a few teaspoons of taco seasoning (stirring occasionally to bring out the creaminess of the potato, eliminating the need for plant milk). When potatoes are fork tender, add the garlic, nooch, cumin, spinach, salt/pepper, and chopped, pickled/jarred jalapeño (just a few because I don’t like things very spicy). Stir everything in and heat through… finished! Garnish tacos with fresh cilantro, avocado, and salsa verde… very yummy!


These seemed to have no flavor. I think it needs more spice than just cumin.

Jerry Orten

Tried it. Loved it! We used an Anaheim pepper and a can of chopped green chilis. Oat milk, unsweetened, was our choice for the milk. This will work into our regular Taco Tuesday rotation. Thank you!


Hi there! Is it possible to use fresh spinach somehow? If so, how would the recipe change?


Just cook it if you want to make it exactly like the recipe. OR you can leave it raw and use it more like a "Lettuce."


So delicious I was surprised. I’m not WFPB but just trying out this recipe and glad I did. It will be added to my dinner rotation.


Really yummy recipe. I added green salsa.

Marie H

One of my favorites!

G Duket

I would add white beans and chopped portobello mushroom to this to make it more nutritious and savory, but this has definitely inspired me to try other types of tacos besides the traditional ones!


Love this idea


These were simple to make and delicious. I’ll be making them again!


Really enjoyed this recipe. It's easy to put together, and it's a nice alternative to traditional tacos.

Nathan Cooper

We make this every few weeks. Love it. Super easy to make.

About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives - The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.
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