Vegan Spicy Cheesy Chick'in, Quinoa, Brown Rice, & Spinach Tacos

Cheesy sauce dreamily glistens the top of chick'in strips, quinoa & brown rice, & spinach tacos.

Tacos! Tacos!
I simply cannot get enough of stuffing those flour tortillas with all kinds of good stuff.
At Krogers, Gardein's Chick'in Filets are now discontinued (insert sad face) and I had to take advantage of the sale. Everyone knows that a budgeter always has to be appreciative for these things- no matter how traumatic it'll be to see empty space in the future.
Seeds of Change microwave rices were also fifty cents off.
I combined these two ingredients together, pan frying my chick'in filets in garlic and onions with a bed of spinach just waiting for them. With onions and garlic still simmering, almond milk, Trader Joe's mozzarella Shreds, and a smidgeon of crushed red pepper made for an oozing melted sauce draping wickedly over tops of the filled tacos.

Spicy Cheesy Chicken, Quinoa, & Spinach Tacos Ingredients and Preparation

Main ingredients for delicious taco filling!

1 teaspoon olive oil
1 teaspoon garlic
1/3 cup onion, diced
1 teaspoon turmeric
1/4 teaspoon black pepper
2 Gardein Chick'n Filets, cut into strips
1/2 cup Seed of Change's Quinoa & Brown Rice
2 tablespoon unsweetened almond milk
1/4 cup Trader Joe's Vegan Mozzarella Shreds
1/4 teaspoon crushed red pepper
1 cup spinach
2 flour tortillas

Heat garlic and onion in olive oil.
Sprinkle in turmeric and black pepper.
Add chick'n filet strips and cover.
Cook each side for 2 minutes.
Place chick'in filet strips atop spinach and tortillas.
Add almond milk, vegan mozzarella, and crushed red pepper to skillet.
Stir until melted and pour over tacos.

The perfect yum.

Mouthwatering tacos that will satisfy any lunchtime occasion!