Oven Baked 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/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 pan over medium heat and add onion, mushrooms, and bell pepper.
Sauté for 3-5 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.
Add cooked rice and beans, stir, and turn off the heat.
Taste and adjust seasoning if needed.
Preheat oven to 410°F (210°C) and line a baking sheet with parchment paper.
Make one batch of vegan cheese sauce or use store-bought vegan cheese.
Place 2 tablespoons of rice filling and 1 tablespoon of vegan cheese on one side of each tortilla. Fold over and press gently.
Transfer to the baking sheet and bake for 10-15 minutes until crispy.
