Taco Rice

While living in Japan, my husband and I had the chance to visit Okinawa. Okinawa is not very vegetarian friendly, and as a result, we ate a lot of taco rice minus the meat. Once we got back to Kyoto, I recreated a more nutritious and delicious vegetarian version of taco rice.

Taco Rice

Taco Rice
Makes 4 servings

1 – 15 ounce can black beans, rinsed and drained
½ bell pepper, diced
¼ medium onion, diced
3 tbs. garlic
1 tbs olive oil
½ tsp each cayenne pepper, crushed pepper, and cilantro
1/8 tsp. cumin
1-2 tbs. lime juice
1 avocado, cubed and sprinkled with lime juice
2 tomatoes, chopped
4 tbs. salsa
2 cups cooked rice
4-8 tbs. shredded Mexican or Cheddar cheese
Salad greens, for garnish

Sauté the onion, pepper, and garlic in olive oil over medium-high heat. Add the beans, lime juice, and spices. Cook until heated through. While the bean mixture is cooking, put ½ cup rice on each plate and top with 1-2 tbs. cheese. Microwave on high for 30 seconds to melt the cheese. Top each plate with the bean mixture, 1 tbs. salsa, avocado, greens, and tomato. Serve immediately.

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Categories: Main Dish, Quick and Easy | Leave a comment

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