15-30 min, 6 servings, black pepper, celiac, cilantro, contributed, cook 15 min, corn tortillas, dairy free, diced tomatoes, easy, garlic, gluten free, ground cumin, Jill McKeever, main course, mexican, nondairy milk, nutritional yeast, plant-based, prep 10 min, pressure cook, sea salt, spinach, vegan, vegetarian, yellow onion, yukon gold potatoes
Ingreadient :
- 16 ounces spinach
- 2 large Yukon gold potatoes
- 1 medium yellow onion
- 2 cloves garlic
- 14 ounce diced tomatoes
- 2 teaspoons ground cumin
- 1/4 cup nondairy milk
- 3 tablespoons nutritional yeast
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 cup cilantro
- 12 Corn tortillas
Direction :
- Mix spinach, potatoes, onion, garlic, tomatoes, cumin and 1/3 cup water into inner pot.
- Cover with lid, turn lid clockwise to lock into place. Align the pointed end of the steam release handle to point to “Sealing.” Press "Manual", use [-] button to adjust cooking time to 2 minutes.
- When the cooking time is complete, press "Keep Warm/Cancel" once to cancel the keep warm mode. Carefully turn the steam release handle to the “Venting” position to release remaining pressure. When the float valve drops down. Remove lid.
- Press "Sauté" and cook off any liquid in the inner pot, about 5 minutes.
- Stir in nondairy milk and nutritional yeast, salt and black pepper.
- Simmer until heated through, 1 minute. Press "Keep Warm/Cancel" twice to activate keep warm mode. Stir in the cilantro.
- Warm tortillas, either in a microwave or toaster oven. Fill each tortilla with 1/2 cup of spinach-potato filling. Serve hot. Enjoy!
