Oven Baked Spinach Tacos
Ingredients
- 9 small spinach tortillas (5-inch diameter)
- 2 cups cooked rice (360 g)
- 1 (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
- 1/2 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
- 1 tbsp lemon juice
- 1 tbsp liquid aminos
- 4 tbsp plant-based milk
- 1/3 cup passata
- 1 batch vegan cheese sauce
Preparation
Cook rice according to package instructions to yield 2 cups of cooked rice
Prepare spinach tortillas or use store-bought flour or corn tortillas
Heat oil in a skillet 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 juice, liquid aminos, plant-based milk, passata, and hot sauce. Stir and simmer for 3 minutes
Stir in cooked rice and beans, then 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 vegan cheese sauce or use store-bought
Place 2 tablespoons of rice filling and 1 tablespoon of vegan cheese on one side of each tortilla. Fold over and press gently
Transfer folded tortillas to the baking sheet and bake for 10 to 15 minutes until crispy
