Oven Baked Spinach Tacos
Ingredients
- 9 small spinach tortillas (5-inch diameter)
- 2 cups cooked rice (360 g)
- 15 oz can kidney beans or black beans
- 1 small or medium onion
- 1/2 tablespoon oil
- 2 garlic cloves
- 1/2 bell pepper
- 3/4 cup canned mushrooms (100 g) or fresh mushrooms
- 1 tablespoon lemon juice
- 1 tablespoon Liquid Aminos
- 4 tablespoons plant-based milk
- 1/3 cup passata
- 1 batch vegan cheese sauce
Spice mix
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground ginger
- sea salt to taste
Preparation
Cook rice according to the package instructions to yield 2 cups cooked rice.
Prepare spinach tortillas following the specified recipe or use store-bought flour or corn tortillas.
Heat oil in a pan over medium heat and add the onion, mushrooms, and bell pepper.
Sauté for 3 to 5 minutes, then add garlic and cook for another minute, stirring occasionally.
Add the spice mix, lemon juice, Liquid Aminos, plant-based milk, passata, and hot sauce, then stir and simmer for about 3 minutes.
Add the cooked rice and beans, stir to combine, and turn off the heat.
Taste the mixture and adjust seasoning if needed.
Preheat the oven to 410 degrees Fahrenheit (210 degrees Celsius) and line a baking sheet with parchment paper.
Make one batch of the vegan cheese sauce or use store-bought vegan cheese.
Add about 2 tablespoons of the rice filling and 1 tablespoon of vegan cheese to one side of a tortilla, fold the other side over, and press down slightly, repeating for all tortillas.
Transfer the assembled tacos to the baking sheet and bake for 10 to 15 minutes or until crispy.
