Step 1

Cook rice according to package instructions. You will need 2 cups of cooked rice for this recipe.

Step 2

Prepare the spinach tortillas (click for the recipe) or use store-bought flour tortillas or corn tortillas of choice.

Step 3

Meanwhile, heat oil in a pan/skillet over medium heat and add the onion, mushrooms, and bell pepper.

Step 4

Sauté for about 3-5 minutes, then add garlic for a further minute. Stir occasionally.

Step 5

Add all spices, balsamic vinegar, soy sauce, plant-based milk, passata, and hot sauce. Stir and let simmer for about 3 minutes.

Step 6

Add cooked rice and beans, stir and turn off the heat.

Step 7

Taste and adjust seasoning if needed.

Step 8

Preheat oven to 410 degrees Fahrenheit (210 degrees Celsius) and line a baking sheet with parchment paper.

Step 9

Make one batch of the vegan cheese sauce or use store-bought vegan cheese.

Step 10

Add about 2 tbsp of the rice filling on one side of a tortilla and 1 tbsp of the vegan cheese. Fold the other side over the filling and press it slightly down with your fingers (see pictures above in the blog post). Do the same for the remaining tortillas.

Step 11

Transfer all tortillas to the baking sheet. Bake in the oven for about 10-15 minutes, or until crispy. Enjoy hot!Check the blog post for the air-fryer method.