Who doesn’t love a taco? After adopting a plant-based lifestyle, though, our Tuesday night tradition needed some tweaking. The great news? Tacos (like most Mexican dishes) are easily adapted for any vegan or vegetarian diet. If you are just beginning your plant-based journey, this is an easy and satisfying meal to ease your transition. Wrapped in tender romaine leaves or sprouted corn tortillas, these versatile ingredients will make your mouth so happy. If your feeling really festive, throw it all together for a fancy burrito bowl!
Ingredients (for family of 4):
2 cups cooked brown rice (or quinoa)
1 small red onion, chopped
1/2 bunch of cilantro, roughly chopped
2 tomatoes, chopped
2 avocados, sliced
1 cup of corn (pictured here: Cascadian Farms organic yellow corn)
1 can organic black spicy beans
1 lime, sliced
10 sprouted corn tortillas
1/2 head romaine lettuce (to use as cups or chopped for topping/taco salad)
1- Cook rice (2:1 liquid/rice ratio) in rice cooker.
2- Simmer beans over low heat while prepping ingredients (we like to add a few jalapeno slices or red pepper flakes
3- Chop/slice all vegetables and pile on a big serving plate
4- Wash and dry lettuce cups
5- To turn tortillas into hard tacos, flip upside down on oven rack slats and cook at 325 degrees for 8-10 minutes
(until they are golden). Remove individually with tongs.
Load up those plates and enjoy!