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Vegetarian tacos
Vegetarian tacos
0 Likes
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Ingredients:
  • 12 taco shells, to serve
  • 2 tomatoes, chopped, to serve
  • 1/4 iceberg lettuce, shredded, to serve
  • 165g (1 1/2 cups) grated cheddar cheese, to serve
  • Sour cream (optional), to serve
  • Guacamole (optional), to serve
  • 155g (3/4 cup) white long-grain rice
  • 9.20 gm olive oil
  • 1 large brown onion, finely chopped
  • 1/2 large red capsicum, deseeded, finely chopped
  • 2 tomatoes, chopped
  • 2 x 300g cans red kidney beans, rinsed, drained
  • 1.25 gm ground cumin
  • 1 tsp mild chilli powder
  • 1/2 tsp garlic powder
  • 125mls (1/2 cup) water
Instructions:
  • Prepare the filling by cooking the rice in a large saucepan of boiling water according to package instructions until tender. Drain and set aside.
  • Heat the olive oil in a large frying pan over medium heat. Sauté the onion and capsicum for 3-4 minutes until slightly softened, stirring occasionally.
  • Combine tomatoes and tomato paste, stirring until well mixed. Add red kidney beans, cumin, chilli powder, garlic powder, and water. Bring to a boil over high heat, then reduce to medium and simmer uncovered, stirring occasionally, for 10-15 minutes until sauce thickens.
  • Turn up the heat to high, mix in the drained rice with the bean mixture, and stir well. Cook while stirring continuously for 2-3 minutes or until everything is heated through.
  • Preheat the oven to 180°C. Arrange the taco shells on 2 baking trays and bake for 4-5 minutes until warmed through.
  • Transfer the flavorful bean and rice mixture to a serving dish. Accompany it with taco shells, tomatoes, lettuce, cheese, and optional sour cream and guacamole. Let your loved ones assemble their own tacos at the table for a fun dining experience.

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