Crispy Oven Baked Spinach Tacos
Ingredients
- 9 small spinach tortillas (5 inches in diameter)
- 2 cups (360 g) cooked rice
- 1 (15 oz) can kidney beans or black beans (rinsed and drained)
- 1 small/medium chopped onion
- 1/2 tablespoon of oil
- 2 cloves of minced garlic
- 1/2 bell pepper chopped
- 3/4 cup (100 g) canned mushrooms or use fresh
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 tsp smoked paprika
- 1/4 tsp ground ginger (optional)
- 1/4 tsp black pepper or more to taste
- sea salt to taste
- 1 tbsp balsamic vinegar
- 1 tbsp soy sauce (gluten-free if needed)
- 4 tbsp plant-based milk
- 1/3 cup (80 g) passata
- 2 tbsp hot sauce (or use less/more to taste)
Instructions
- One batch (200 g) vegan cheese sauce or use 7 oz store-bought vegan cheese
- Cook the rice according to the package directions. You will need 2 cups of cooked rice for this recipe.
- Use store-bought flour tortillas or cornbread of your choice.
- Meanwhile, heat the oil in a skillet/steaker over medium heat and add the onion, mushrooms and bell pepper.
- Saute for about 3-5 minutes, then add garlic for another minute. Mix it occasionally.
- Add all the seasonings, balsamic vinegar, soy sauce, plant-based milk, pasta and hot sauce. Stir and let it simmer for about 3 minutes.
- Add the cooked rice and beans, mix and turn off the heat.
Taste and adjust seasoning if needed.
Preheat the oven to 410 degrees Fahrenheit (210 degrees Celsius) and line the baking sheet with parchment paper.
Use store-bought vegan cheese.
Add about 2 tablespoons of rice filling and 1 tablespoon of vegan cheese to one side of a tortilla. Fold the other side over the filling and gently press with your fingers (see pictures above in the blog post). Do the same for the remaining tortillas.
Transfer all tortillas to the baking sheet. Bake in the oven for about 10-15 minutes or until crispy. - Enjoy it hot!
