Oven Baked Spinach Tacos
Ingredients
- 9 small spinach tortillas (5-inch diameter)
- 2 cups of 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 use fresh
- 1 tbsp lemon
- 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.
Prepare spinach tortillas as per this recipe or use store-bought flour tortillas or corn tortillas.
Heat oil in a pan over medium heat and add the onion, mushrooms, and bell pepper.
Sauté for about 3-5 minutes, then add garlic and stir for a further minute.
Add all spices, balsamic vinegar, soy sauce, plant-based milk, passata, and hot sauce, then stir and let simmer for about 3 minutes.
Add cooked rice and beans, stir and turn off the heat.
Taste and adjust seasoning if needed.
Preheat oven to 410 degrees Fahrenheit 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 on one side of a tortilla and 1 tablespoon of the vegan cheese, then fold the other side over the filling and press it slightly down.
Transfer all tortillas onto the baking sheet and bake for about 10-15 minutes or until crispy.
Notes
Enjoy hot!
