Cook 1 cup of rice in 2.5 cups of water. Bring water boil. Add rice. Return to boil. Add other 1/2 can of tomato sauce. Add seasonings. Cover rice and simmer for 20 minutes.
Cut bell peppers, onions and mushrooms into strips/slices. Saute in olive oil until vegetables are tender. Stir often.
Place tortillas open on a baking sheet. Top with shredded cheese. Bake at 350 for 10-15 minutes until all cheese has melted.
Remove from oven, top with sauteed vegetables, roll up and they are ready to be served.
Make homemade guacamole. Slice open and remove seed. Scoop out flesh from avocado. Smash with fork. Add crushed garlic, lemon juice, and salt (to taste). Other optional mixins: 1-2 Tbsp Rotel, 1-2 Tbsp sour cream.
Serve veggie tacos topped guacamole and a side of Spanish rice.