No one will even miss the meat with these hearty, filling, and delicious Black Bean, Rice & Vegetable Tacos. Pair with corn tortillas, fresh diced tomato, shredded cheese, and sour cream for a healthy dinner that you will want to make again! They're the perfect vegetarian recipe for Taco Tuesday.
Course Main Course
Cuisine American, vegetarian
Keyword vegetable tacos, vegetarian recipe
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Servings 10tacos
Calories 160kcal
Author Jessica
Ingredients
1tablespoonolive oil
1smallonion, finely diced
2bell pepper, chopped(red, orange, yellow, or green bell pepper)
2garlic cloves, minced or pressed(I use garlic paste)
corn tortillas & taco toppings
Instructions
In large skillet, over medium-high heat, add olive oil, onion, and bell peppers. Cook until crisp-tender, about 5 minutes.
Add the black beans, shredded cabbage, frozen corn, brown rice, taco seasoning, lime juice, and garlic. Stir together and reduce heat to medium. Let it cook for about 8-10 minutes, while stirring occasionally.
Spoon mixture into corn tortillas and top with your favorite taco toppings.
Notes
Please note that this recipe does not call for dry rice. DO NOT add dry rice as there is not enough liquid to cook it. Use the ready-to-serve rice (as pictured above in the blog post) OR use leftover rice that is already cooked. See the picture in the post for the brown rice. It comes in a 2-pack with white containers. This recipe uses 1 container from that pack. It is also equal to 1 cup of rice if you are using leftover rice or cooking your own. The brand is Minute Rice and it's the ready-to-serve rice that microwaves for 1 minute. Nutrition information is for one taco (veggie filling + corn tortilla) and it does not include any extra toppings.