Oven-Baked Spinach Tacos with Vegan Rice Filling
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 mushrooms
- 1 tbsp lemon juice
- 1 tbsp Liquid Aminos
- 4 tbsp plant-based milk
- 1/3 cup passata
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
Vegan cheese sauce
- 1 batch vegan cheese sauce (store-bought or homemade)
Preparation
Cook rice according to package instructions to yield 2 cups of cooked rice
Use store-bought spinach tortillas or prepare homemade spinach 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, balsamic vinegar, soy sauce, plant-based milk, passata, and hot sauce, stirring to combine, and simmer for 3 minutes
Add cooked rice and beans, stir to combine, 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
Prepare vegan cheese sauce using store-bought or homemade
Place 2 tablespoons of the rice filling on one side of a tortilla and 1 tablespoon of vegan cheese sauce, fold the other side over, and press gently
Transfer folded tortillas to the baking sheet
Bake for 10 to 15 minutes until crispy
Serve hot
