Vegan Spinach Tacos with Rice and Beans
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 package instructions to yield 2 cups of cooked rice
Prepare spinach tortillas according to 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 1 minute, stirring occasionally
Add all spices, lemon, liquid aminos, plant-based milk, passata, and hot sauce, stir and simmer for 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 (210 degrees Celsius) and line a baking sheet with parchment paper
Make one batch of vegan cheese sauce or use store-bought
Place about 2 tablespoons of rice filling on one side of a tortilla and 1 tablespoon of vegan cheese, fold the other side over and press gently
Transfer folded tortillas to the baking sheet and bake for 10 to 15 minutes until crispy
