One of my go-to recipes when I was eating a standard American diet was tacos. They were easy to make and delicious. What they were not was healthy. Not long after switching to plant based eating I decided that I wasn’t ready to give up my tacos, and my Cilantro Potato Tacos recipe was created.
Servings: 8 Serving Size: 1 Taco
Calories: 165 • Fat: 2.7 g • Carb: 31 g • Fiber: 3 g • Protein: 5 g • Sugar: 3 g • Sodium: 230 mg
WW Old Points: 3 pts • WW Points+: 4 pts
2 medium potatoes
1 cup white rice
½ a red onion
5 sweet mini bell peppers or 1 red bell pepper
1 bunch cilantro
1 cup spinach
¼ cup water
8 tortillas (I used Azteca flour tortillas- 2 WW+ points per tortilla)
Dice the onion, pepper, and tomato and set aside.
Chop the cilantro and spinach and set aside.
Prepare rice according to package instructions.
While rice is cooking chop potato into bite sized pieces. Place in a pot and cover with water. Bring to a boil cook until cooked through but not mushy. When done strain and return to pot. Sprinkle with taco seasoning. Add ¼ cup water and simmer over low for 2-3 minutes stirring gently to allow the seasoning to blend with the potatoes.
To keep your taco at 4 WW+ points add 1/8 cup rice and ¼ cup potatoes to each taco and add as many veggies as you like.
To turn this from a plant based meal into a more savory vegan meal, saute the potatoes in olive oil instead of boiling them or add a little vegan sour cream or cheese.