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+ servings
4 from 1 vote
Open Faced 'Creamy' Jasmine Rice Vegan Tacos
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 
Gluten-Free, Dairy-Free, Soy-Free, Sugar-Free, Vegetarian, Vegan
Course: Entree
Cuisine: Mexican
Keyword: vegetarian tacos, rice, creamy, vegan
Servings: 4 people
Calories: 333 kcal
Author: Amie Valpone
Ingredients
  • 1/2 cup jasmine rice or brown, black or wild rice
  • 1 cup sun-dried tomatoes
  • 2 Tbsp. extra-virgin olive oil or flax oil
  • 2 Tbsp. white balsamic vinegar
  • Juice of 1/2 large lemon
  • 2 Tbsp. ground flax seeds
  • Sea salt and freshly ground black pepper to taste
  • 2 cups baby spinach
  • 1 cup finely chopped fresh cilantro optional
  • 1/2 medium red onion thinly sliced
  • 4 large gluten-free or organic corn tortillas
Instructions
  1. Cook rice in salted water according to package directions. Remove from heat, set aside for 5 minutes then fluff with a fork and season to taste with sea salt and pepper
  2. Meanwhile, soak sun-dried tomatoes in 2 cups of warm water for 20 minutes then drain.
  3. Whisk olive oil, balsamic vinegar, lemon juice, flax seeds, sea salt and pepper in a small bowl. Warm on the stove top for 1 minute over medium heat then set aside.
  4. Warm tortillas in a large skillet over medium heat for 10 seconds on each side.
  5. Serve warm tortillas with a scoop of cooked rice, spinach, red onion, ground flax seeds, sun-dried tomatoes, cilantro and a drizzle of balsamic dressing.
Nutrition Facts
Open Faced 'Creamy' Jasmine Rice Vegan Tacos
Amount Per Serving
Calories 333 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Sodium 99mg4%
Potassium 1202mg34%
Carbohydrates 51g17%
Fiber 8g33%
Sugar 12g13%
Protein 9g18%
Vitamin A 1917IU38%
Vitamin C 17mg21%
Calcium 97mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.