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