If there are two foods that consistently make it onto my top-5 list, they are potatoes and tacos. It's a wonder I don't eat these suckers at every meal. The arugula layer makes them feel extra-fresh and green, which explains the name. As with any tacos, the ingredient measurements are approximate and meant to be messed with, and you can add anything else that sounds good. Enjoy!
2 medium yellow potatoes (or whatever potatoes you have lying around), diced
1/2 onion, diced
3-4 handfuls of spinach or other greens
1 cup plant-based milk (almond, rice, soy)
Recommended seasonings: 1/4 cup salsa, 2-3 T nutritional yeast, garlic powder, dijon mustard)
1 can black beans, drained and rinsed
8-12 Corn tortillas (see note)
Special sauce (recipe below)
Step 1: Boil your diced potatoes for 10 minutes or so - until just tender. Drain.
Step 2: While your potatoes are boiling, dice and saute your onion with a little bit of cooking spray and/or a couple of tablespoons of water. Use a big pan for this, because you'll add everything else to this pan eventually. At this point, you can throw in whatever veggies you like - mushrooms would be good, or diced bell peppers, zucchini - or just keep it simple. This'll take a few minutes, over medium heat, until the onions/veggies are soft.
Step 3: Add your cooked/drained potatoes to the pan, along with the milk and miscellaneous seasonings (see list for ideas, but I highly recommend at least the nutritional yeast and a teaspoon or two of mustard). Fold in the spinach and cook over medium heat until the spinach is wilted.
Step 4: Add the black beans and heat through. Salt to taste and/or add more of the recommended seasonings.
Step 5: Warm your tortillas if you'd like, then place a small handful of arugula in each tortilla, followed by a scoop of the potato mixture. Add some Special Sauce. Devour.
NOTE: Find corn tortillas that have 3 ingredients at most. These are usually corn, water, and lime. Trader Joe's is a good source for these, but you can also find them at Whole Foods and some regular grocery stores. In general the "national brands" just have tons of extra junk in them.
Mess around with these ratios until you like the result, and whip everything together with a fork:
3 T or so tahini (NOTE: this recipe assumes you use regular jarred tahini. If you use Trader Joe's refrigerated tahini sauce, skip everything in this list except the tahini sauce and the sriracha---a delicious shortcut.)
Squeeze of lemon
Pinch (or more) of salt
Dash (or more) of garlic powder
1 T or so apple cider vinegar
Big squeeze sriracha hot sauce