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 or medium onion
- 1/2 tablespoon oil
- 2 garlic cloves
- 1/2 bell pepper
- 3/4 cup canned mushrooms (100 g) or use fresh
- 1 tablespoon lemon
- 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. You will need 2 cups of cooked rice for this recipe.
Prepare spinach tortillas as per the recipe or use store-bought flour 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 3-5 minutes, then add garlic and cook for a further minute, stirring occasionally.
Add all spices, lemon, liquid aminos, plant-based milk, passata, and hot sauce. 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 (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 to one side of a tortilla and 1 tablespoon of the vegan cheese. Fold the other side over the filling and press it slightly down with your fingers. Repeat for the remaining tortillas.
Transfer all tortillas onto the baking sheet. Bake in the oven for about 10-15 minutes or until crispy.
