Taco night! This doesn't happen very often, but when it does... oh boy. It's good times.
This recipe is a yummy combination of two recipes already up on the blog: Vegan Slow Cooker Taco Filling and Homemade Tomatillo Salsa with Parsley. Toss in some sauteed spinach on a warmed brown rice tortilla and you're all set!
This is a fun way to work some extra green stuff into a meal that might otherwise be a little devoid of bonus nutrients: the parsley and tomatillos in the salsa, plus the spinach as a base for the taco ingredients, go together really well (and might even be an easy way to sneak in some added green stuff for unsuspecting kids...?) It's so yummy, it might just open up the door to more veggie exploration!
This recipe is entirely vegan and gluten-free, although if you wanted to swap in your cheese of choice and/ or a different kind of tortilla (corn, wheat, a combination), go for it. We use brown rice tortillas at home [the ingredient label says brown rice flour, water] and Daiya cheese as a treat.
For two tacos, you will need:
- ~1 1/2 cups of the slow cooker taco filling (lentils, millet, garlic, chili spice, paprika, garlic powder and s + p)
- 1/4 cup of the tomatillo salsa (tomatillos, tomato salsa, cilantro, garlic, serrano chili peppers and parsley)
- 2 brown rice tortillas
- 4 cups loosely packed spinach
- 1 tbsp olive oil
- 1/4 cup Daiya cheese
- 2 serrano chili peppers, if desired
- hot sauce of choice, if desired
Preheat the oven to 200F and lay brown rice tortillas on a baking sheet. Toss them in the oven for about ten minutes while you compile everything else. They should start to brown a little bit. This is good!
Heat olive oil over medium in a skillet on the stovetop. Add spinach and sautee until wilted, about 2 minutes.
Remove the tortillas from the oven. Turn the heat up to 350F.
Layer your ingredients: spinach, taco filling, then Daiya cheese. Return the tray to the oven and bake for 10 minutes, until cheese is melted.
Remove the tacos from the oven. If you're using serrano chilis, add them now.
Transfer tacos to individual plates and top with tomatillo salsa. Fold, taco-style.
One very happy foodie husband!
These are so yummy: the warmth from the ingredients, plus the slightly softened/ slightly crunchy brown rice tortilla makes for a really interesting textural sensation; plus, tacos are such a ridiculous mess to eat, meal time becomes one big circus of trying to not cover yourself in melted Daiya and renegade lentils.
We discovered that adding just a dash of Frank's Red Hot Sauce to these helped bring out the flavor. Even if you don't love spicy foods (which I don't, usually), the hot sauce is a nice addition without being overpowering.
Feel free to add in whatever other taco toppings you like! Do you have memories of taco night as a kid?