Oven-Baked Vegan 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 and ensure you have 2 cups cooked for this recipe.
Prepare spinach tortillas as per this recipe or use store-bought flour tortillas or corn tortillas of choice.
Meanwhile, heat oil in a pan or skillet over medium heat and add the onion, mushrooms, and bell pepper.
Sauté for about 3 to 5 minutes, then add garlic and cook for a further minute while stirring occasionally.
Add all spices, lemon, liquid aminos, plant-based milk, passata, and hot sauce, then stir and let 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 (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 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 with your fingers, repeating for all tortillas.
Transfer all prepared tortillas onto the baking sheet and bake in the oven for about 10 to 15 minutes or until crispy.
