Oven Baked 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 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 balsamic vinegar
- 1 tablespoon soy sauce (gluten-free if needed)
- 4 tablespoons plant-based milk
- 1/3 cup passata
- 2 tablespoons hot sauce (or use less or more to taste)
- 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
- 1/4 teaspoon black pepper (or more to taste)
- sea salt to taste
Preparation
Cook rice according to package instructions to yield 2 cups.
Prepare spinach tortillas using the specified recipe or use store-bought flour or corn tortillas.
Meanwhile, heat oil in a pan or skillet over medium heat and add onion, mushrooms, and bell pepper.
Sauté for about 3-5 minutes, then add garlic and stir for another minute, stirring occasionally.
Add all spices, balsamic vinegar, soy sauce, plant-based milk, passata, and hot sauce, then 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 vegan cheese sauce using the specified recipe or use store-bought vegan cheese.
Add about 2 tablespoons of the rice filling to one side of a tortilla and 1 tablespoon of vegan cheese, then fold the other side over the filling and press down slightly, repeating for the remaining tortillas.
Transfer the filled tortillas to the baking sheet and bake in the oven for 10-15 minutes or until crispy, then enjoy hot.
