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Mexican Rice and Black Bean Tacos

Another week has passed and we have another vegan recipe inspired by a country from around the world. I actually didn’t have too much time this week to do much cooking (unfortunately!), so I’ve pulled out a popular recipe from my own personal archives. I make this recipe on a fairly regular occasion as it’s both nutritious and delicious. It’s also won over some friends of ours: we’ve cooked this one together with friends and it was thoroughly enjoyed by all!

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Without further ado….we travel to Mexico this week for some delectable vegetarian Tacos! This recipe actually combines the best of both worlds when it comes to a burrito and a taco: it is filled with delicious Mexican Rice (also known as Spanish Rice), as well as a spicy black bean and corn taco mixture. You won’t miss the meat at all with this incredibly flavorful Mexican treat! Make this one as mild or spicy as you’d prefer!

Mexican Rice and Black Bean Tacos

This one was really fun to prepare with friends as we each took on a role of preparing either the rice, the bean filling, or the toppings! This meal does involve a lot of veggie chopping. It’s all worth it as you get a wholesome, filling, plant-based meal that tastes great.

If you’re preparing this one without the help of your friends, it’s all about timing. The Mexican Rice takes about an hour to cook, so you’ll want to start that as soon as possible. While the rice is cooking, you can chop up all of the other filling ingredients. Since it only really needs to be heated through, you won’t need to start cooking it until the rice is nearly finished.

You can choose your favorite hard shell, soft wheat tortilla, corn tortilla, or whatever strikes your fancy, to put everything inside. I think it’s even just nice to eat on its own – the rice, the beans, and some salsa or hot sauce on top! Yum.


For the 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

For the Black Bean/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 (you can add more or less depending on how much spice you’d like)
1 tsp garlic powder
1/2 tsp salt
1-2 tbsp olive oil

Various Toppings:

Chopped Green Onions
Fresh Cilantro
Hot Sauce
Daiya Cheese (Vegan cheese shreds)


For the Mexican Rice:

Heat oil on medium heat in a large pot. Add the rice and stir constantly until it browns. Add the onions and garlic, stir 2-3 minutes. Then, add the peppers, stir 2-3 minutes. Add the tomatoes, and stir another 2-3 minutes.

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. If you find that your rice isn’t cooked well enough, you may need to add a little more broth or water part way through.

Remove from heat and let the mixture sit with the lid on for 10 minutes.

For the Black Bean/Corn Taco Filling:

Mix everything together in a medium pot and place over medium-low heat. Stir until everything is cooked through and hot, about 10 minutes. You can also saute the mixture in water instead of olive oil if you’re looking for a lower-fat meal.

Put the rice and the filling into each taco shell, and put your favorite toppings on top. And you’re done!

The only disclaimer I must add to this recipe is that these are extremely addictive. You’ll soon be wanting to eat Mexican food every night. Not like that would be such a bad thing. So, don’t say that I didn’t warn ya! If you’re feeling particularly festive, serve alongside a margarita!

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