1/2 lb of peeled and sliced russet potatoes (about one large)
1/4 pound of carrots sliced (about one large)
2 cups water
2 TBS raw sunflower seeds
5 TBS nutritional yeast (unfortified!)
1 TBS lemon juice
1 TBS rice vinegar
1/2 to 1 tsp salt (I use a full tsp when making them for others)
1/2 tsp chili powder
1 tsp onion powder
3 cloves garlic pealed and finely chopped
1 lb frozen spinach, thawed and pressed in a strainer to remove all liquid
1 1/2 or 2 cups canned or cooked white beans -- rinsed and drained
1 tsp ground cumin
1/2 tsp ground coriander
8 small corn tortillas
1) Place the potatoes and carrots into a covered saucepan with 2 cups of water and boil until soft (about 10 minutes)
2) Transfer the potatoes, carrots and cooking water to a blender. Add the sunflower seeds, yeast, lemon juice, vinegar, salt, chili powder and onion powder and process until smooth and creamy.
3) Saute the chopped garlic in a large saucepan in 1/2 cup of water, stirring frequently until water boils away. Add the drained spinach and stir around for a minute while continuing to cook, then add the drained white beans and smash with a potato masher, until all beans are flattened. Sprinkle with the cumin and coriander and stir well.
4) Add the blended potato-carrot mixture and stir well with spatula, continuing to heat on medium until it starts to bubble. Then turn off heat.
5) Place a dry cast iron skillet on high and set 1-4 corn tortillas in it turning them a few times until they get nice and hot and very flexible. Then spoon about 3-4 TBS of the spinach mixture onto each tortilla and then fold in half making a half-round sandwhich. Gently press each half circle with the spatula while they cook turning them every minute or two until each side gets a tiny bit brown, then transfer to a plate and serve hot.