Crispy Oven Baked Spinach Tacos


9 small spinach tortillas (5-inch diameter)
2 cups of (360 g) cooked rice
1 (15 oz) can kidney beans or black beans (rinsed and drained)
1 small/medium onion diced
1/2 tbsp oil
2 garlic cloves minced
1/2 bell pepper chopped
3/4 cup (100 g) canned mushrooms or use fresh
1/2 tsp onion powder
1/2 tsp ground cumin
1/2 tsp 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)
One batch (200 g) vegan cheese sauce or use 7 oz store-bought vegan cheese

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