Black Bean and Rice Tacos With a Margarita
Tacos and margaritas, a better pair than PB&J by a landslide. Tacos come in many different forms depending on what you stuff inside, but these tacos will be on your weekly menu plan consistently, because they’re that good and super easy to make!
Servings: 8-10 tacos
INGREDIENTS:
*1.5 tbs oil of your choice (I used coconut oil)
*2 cans black beans (drained and rinsed)
*1/2 medium onion chopped
*2 cups cooked brown rice
*Hard taco shells
*Seasonings: Cumin, chili powder, salt, pepper, paprika (add the amounts you like!)
HOMEMADE PICO DE GALLO:
*Cilantro (chopped)
*3 tomatoes (finely chopped)
*Handful of chopped onion
*2 tbs fresh lime juice
*Coarse salt
*1 tsp minced garlic
TOPPINGS:
*Shredded vegan cheese (I used a block of Daiya and shredded it on a cheese grater)
*Avocado
DIRECTIONS:
Melt oil in a frying pan on medium heat.
Add chopped onions to pan and cook until translucent.
Add black beans and spices to the pan, mix in with onions.
In a small bowl, combine ingredients for pico and set aside.
Cook beans, stirring occasionally for about 10 minutes. They should start to mush up a little.
Spoon rice into taco shell, then add beans. Top with pico and toppings, then scarf down!
Super easy and simple, but packs serious flavor! Great to serve at a party as a taco bar! Just set out all your ingredients in bowls for everyone to build their own taco. The only problem you will have is getting a place in line!
Don’t forget about the margarita! I make this PERFECT margarita by blending 1/2 of a lime (with the skin), 1 shot of tequila, 1 cup of ice, splash of water, and 1 tbs of agave nectar! That’s it! It’s much better than the super sugary mixes you buy in the store and much better for you, too! Just blend it all together, and you have a refreshing margarita that compliments the tequila instead of masking it with sugars and dyes.
Keep cooking, friends!
-Kristin
