Tuesday, March 12, 2013

Black Bean and Mexi Rice Tacos

My friends, Sarah and Ryan, have recently become vegetarians, and they are making the switch to becoming fully vegan soon! Sarah was really missing eating her standard meaty-Mexican food - but fear not, there are so many delicious vegan Mexican food recipes out there! We decided to make these delicious tacos using a tomato-y Mexi-rice, a black bean/corn mixture, and an assortment of delicious toppings. Needless to say, it was a success, and I'm sure they will both be re-creating this meal together in the future! It was also really fun cooking with friends.

Once you make the rice and the filling, you can add any toppings that you'd like on top! We had chopped green onions, fresh cilantro, chopped cherry tomatoes, salsa, lettuce, hot sauce, and Daiya vegan cheese shreds out in little bowls. We used corn taco hard shells warmed in the oven for a few minutes, but you could use flour tortillas as well. These could also be made into larger burritos with bigger flour tortillas.

Mexican Rice
1/4 cup olive oil
2 cups long-grain brown rice, rinsed
1 medium onion, diced
6 cloves garlic, minced
1 jalapeno, minced
1/2 red pepper, diced
1-14oz can of diced tomatoes, or whole tomatoes pureed
1/4 cup fresh cilantro, chopped
3 1/2 cups vegetable broth
1 tbsp cumin
1 tbsp salt

1. Heat oil on medium heat in a large pot. Add the rice and stir constantly until it browns.
2. Add the onions and garlic, stir 2-3 minutes.
3. Add the peppers, stir 2-3 minutes.
4. Add the tomatoes, and stir another 2-3 minutes.
5. Add the broth, cilantro, cumin, and salt. Reduce to medium-low, cover and cook until the rice has finished cooking and most of the liquid is absorbed. This can take anywhere between 45 minutes and 1 hour.
6. Remove from heat and let the mixture sit with the lid on for 10 minutes.

Black Bean and Corn Taco Filling
1-15oz can black beans, drained and rinsed
1/2 bag of frozen corn
1 medium onion, diced
1/2 red pepper, diced
1 jalapeno, minced
1/4 cup fresh cilantro, chopped
1 tbsp cumin
1 tbsp chili powder
1/2 tsp cayenne
1 tsp garlic powder
1/2 tsp salt
1-2 tbsp olive oil

Mix everything together in a medium pot and place over medium-low heat. Stir until everything is cooked through and hot, about 10 minutes.

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