5-6 large potatoes
1 can garbanzo beans (or about 2 cups cooked beans)
2 cloves minced garlic
1 cup vegetable broth
1/4 cup nutritional yeast
Sour cream if you want (or vegan sour cream)
In a saute pan add diced potatoes. I use like 5 or 6 peeled large potatoes or for added flavor I use the small purple potatoes or red potatoes and leave the skins on. The amount depends on the number of people you are feeding really. Also add one diced onion, minced garlic and a can of garbanzo beans, drained and rinsed.
Add in about 1/4 cup of vegetable broth bring it to just a simmer. Put the lid on the saute pan and cook for about 15 minutes, until the potatoes are knife tender. Check often and add more vegetable broth as you need it. You don't want a lot of liquid left but you also don't want the pan to go dry either.
Once that is cooked add the spinach leaves, roughly chopped. I add two large handfuls, but you can add as much or as little as you like. Wait just another minute for the spinach to wilt. Add in the nutritional yeast and the taco seasoning. I make my own taco seasoning so I know what is in it. But if you prefer you can use the small packets you buy.
Warm up your tortillas. If I am using store bought I just put about 10 between two dinner plates and microwave for about 45 seconds. So they are warm, soft and flexible. Serve with cilantro for topping and sour cream if you like sour cream (my boys do). I love the taste of potatoes and taco seasoning.