Baked Spinach Tacos

Name: Baked Spinach Tacos
Total time: 40 min
Yield: 9 tacos
Cuisine: Dominican Republic
Ingredients: ¼ tsp black pepper (or more to taste); 1 small/medium onion, diced; ½ Tbsp oil; ¼ tsp smoked paprika; 2 cups (360 g/12.7 oz) cooked rice (about ⅔–1 cup uncooked rice); ⅓ cup (80 g/2.8 oz) passata; 9 small spinach tortillas (5-inch diameter); ¼ tsp ground ginger (optional); Salt to taste; 1 Tbsp balsamic vinegar; 4 Tbsp plant-based milk; ½ tsp ground cumin; ½ tsp paprika; ½ tsp onion powder; 2 garlic cloves, minced; 2 Tbsp hot sauce (or use less/more to taste); 1 Tbsp GF soy sauce, tamari, or coconut aminos; 1 can (425 g/15 oz) kidney beans or black beans, drained and rinsed; 1 batch of vegan cheese sauce (use store-bought vegan cheese); ½ bell pepper, chopped; ¾ cup (100 g/3.5 oz) canned mushrooms (or use fresh)

Preparation info

9
tacos

Difficulty
Easy
Ready in
40 min

Appears in

Simple and Delicious Vegan

By Michaela Vais

Published 2023

About

Ingredients

2 cups (360 g/12.7 oz) cooked rice (about ⅔–1

Americas
Dominican Republic
Snack
Caribbean
Gluten-free
Vegan

Method

Instructions

Cook rice according to package directions and prepare the spinach tortillas or use store-bought tortillas.
Meanwhile, heat oil in a pan/skillet over medium heat and add the onion, mushrooms, and bell pepper.
Sauté for 3–5 minutes, then add the garlic and sauté for a further minute. Stir occasionall