Potato, Poblano & Spinach Tacos

1 lb red potatoes, diced (or 1 15 oz can diced new potatoes)

1 large onion, diced
2T vegetable oil
4 cloves garlic, peeled and sliced
2 bunches fresh spinach, coarsely chopped
1t dried Mexican oregano
4 fresh poblano chiles, roasted, seeded, peeled and cut into 1/4 inch strips (or 1/2t custom chile mix)
1C Mexican cream (sour cream)
1C grated parmesan cheese
Corn tortillas
Cook potatoes in boiling water until soft but not falling apart (or use canned!)
Heat oil in a medium-hot skillet, add onion and lightly brown
Add garlic and potatoes and cook for 2 minutes
Add spinach a handful at a time, mixing carefully
Add herbs, chiles, cream and cook on a low boil until liquid reduced by a third
Stir in cheese and cook until smooth and thick
Serve with corn tortillas

Recipe from the Santa Fe School of Cooking

Steve's Famous Potato Enchiladas

3 lbs potatoes, peeled, quartered and sliced

butter, salt, pepper

2 cans Las Palmas enchilada sauce OR Red enchilada sauce (recipe under Sauces)

cheddar cheese, shredded
iceberg lettuce, shredded
tomatoes, diced
black olives, whole

corn tortillas
oil
Preheat oven to 350

Cook potatoes in butter until cooked through but still firm, season with salt and pepper to taste
Soften tortillas in warm oil and set to drain on paper towels
Using a 15x9 baking dish to work, pour a layer of enchilada sauce in the bottom of the dish
Coat both sides of tortilla with sauce, place a spoonful of potato, lettuce, tomato and cheese in the center
Roll up the tortilla and press into the corner of the dish. Continue working until the dish is full
Place a whole black olive at each end of each enchilada in the dish
Pour remaining sauce over enchiladas and top with additional shredded cheese
Bake for 30-40 minutes or until cheese is bubbly and enchiladas are heated through

TVP Tacos (Textured Vegetable Protein)

1 1/3C water
1T bouillion granules (any flavor)
1T dried minced onion
2T dried parsley, crushed
1t white vinegar
1t poultry seasoning
1t dry mustard
1/2t salt
1/4t pepper
1 1/2C TVP granules

Boil water in a saucepan
Add remaining ingredients and remove from heat
Stir, let stand for 5 minutes before serving
Serve with corn or flour tortillas

Also good sprinkled in veggie lasagna and just about any other casserole to add a little protein. Christy and Amanda ate this a lot more often than they thought they did!