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
-
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
-
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
-
Meanwhile, soak sun-dried tomatoes in 2 cups of warm water for 20 minutes then drain.
-
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.
-
Warm tortillas in a large skillet over medium heat for 10 seconds on each side.
-
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.