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Try this recipe and then make it your own! Other optional ingredients include: avocado, cilantro, cabbage, lime, salsa, lettuce, soy chorizo, beans, onion, tomato, and roasted peppers. If you like to do things ahead of time, you can make the caramelized onions and reheat them before serving. Heck, you can make most of this and reheat it. I think potatoes get a little starchy when reheated, but the rest is good.

Tacos With Spinach, Mushroom, Potato, and Caramelized Onions [Vegan]

$2.99
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Serves

6 - 8

Cooking Time

60

Ingredients You Need for Tacos With Spinach, Mushroom, Potato, and Caramelized Onions [Vegan]

  • 1 lb. red potatoes, cut into 2-in. pieces
  • 2 large portobello mushrooms, 1/2 in. slices
  • 6 tbsp. olive oil, divided
  • Sea salt
  • Freshly black pepper
  • 2 to 3 large yellow onions, sliced
  • 1/2 yellow onion, diced
  • 1 clove garlic, minced
  • 20 oz. fresh spinach, washed and stems removed
  • Pinch nutmeg
  • 1/4 tsp. lemon zest
  • 6 to 8 small flour or corn tortillas
  • Salsa, for serving
  • Avocado, for serving

How to Prepare Tacos With Spinach, Mushroom, Potato, and Caramelized Onions [Vegan]

  1. Preheat oven to 450° F.
  2. Toss the potatoes with olive oil and turn them out on a parchment-lined baking sheet. Sprinkle with salt and pepper. Bake for 30 to45 minutes, turning halfway through.
  3. While you’re waiting on the potatoes, start on the onions. Heat 2 tablespoons of olive oil in a heavy bottom pan and add the sliced onions. Cook over medium heat for 30 to 40 minutes stirring occasionally. If you find you’re having to stir your onions often, lower the heat. Once the onions develop a rich, dark caramel color they’re ready.
  4. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat, and add the diced onion, mushrooms and garlic. When the onion begins to become translucent and the mushrooms release their liquid, about five to 10 minutes, add the spinach, nutmeg and lemon zest and cook until the spinach just begins to wilt.
  5. Make your stack and serve with salsa and avocado!
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Katie Koteen

See My Recipes

As the brains behind Well Vegan, I spend far too many hours in the kitchen. Well Vegan came to be after my daughter was born with a glut of food allergies that transitioned our family from vegetarians to vegans, and we’ve never turned back. At Well Vegan, we provide plant-based meal plans for the busy vegan, along with a ton of great recipes and information about staying happy and healthy.

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