2 potatoes chopped

1 garlic clove

1/2 onion sliced

1 pepper sliced

1 cup peas

1/4 cup vegetable broth

5oz. vegan cream cheese

8 Gluten free tortillas

olive oil

taco seasoning

Spices:

1 tsp. curry power

1 tsp. onion powder

1/4 tsp. nutmeg

1/4 tsp. paprika

dash of red pepper flakes

black pepper

1/2 tsp. cumin

salt to taste

In boiling water, drop the potatoes in and cook until soft. about 10 min. Preheat the oven to 410º Over medium heat, add a tablespoon of oil in a skillet. Once the oil is hot, add the garlic, peppers, and onion in and let it cook for 5 min. Add all the spices in and sauté for a couple minutes. Add the vegetable broth and peas and cook for another couple minutes. Drain the potatoes and put in the skillet with the other vegetables and mash it up a little bit so it is somewhat smooth but not completely smooth. Remove from heat and add the cream cheese. Stuff the tortillas with a couple tablespoons of the mix and wrap it up. Once you have stuffed all of the tortillas and placed them on a pan, drizzle oil over them and brush on some taco seasoning (optional). Cook for 20 minutes or until brown and crispy.