Rice and Bean Tacos are an easy one pot meal that is family friendly and vegetarian. This meal will be ready in 30 minutes making it the perfect weeknight dinner for the family to enjoy together.
- red bell pepper
- sweet onion
- olive oil
- taco seasoning
- black beans
- cooked rice
This is a great recipe to make if you have leftover rice in the refrigerator from a previous meal. You can use any kind of rice for this recipe as long as you think the flavors will work with the taco seasoning.
How to Make Rice and Bean Tacos
To start, chop the pepper, onion and garlic then set them aside. Next, in a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the chopped pepper and onion to skillet. Stir and cook for 5-8 minutes or until tender. Add the chopped garlic and stir to cook an additional minute.
Add water and taco seasoning and stir to combine. Lower the heat to medium and add the drained and rinsed black beans and rice. Stir well to combine and heat until beans and rice are warmed through.
If necessary, add a little bit more water to thin seasoning to coat rice and beans. Once warmed through, build your tacos. Use crunchy taco shells or flour tortillas and top as desired.
While taco topping options are endless here are some suggestions:
- sour cream
- chopped tomatoes
- shredded lettuce
- lime juice
- shredded cabbage
Frequently Asked Questions
Yes! Any cooked rice can be used for this recipe as long as you think the flavors will work well with the taco seasoning.
Absolutely! If you do I would recommend cooking it separately and adding it in when you add the rice and beans. You also may want to add more taco seasoning to make sure there is enough flavor.
The filling is gluten free however to keep it gluten free use a corn tortilla to put the filling into. Corn tortillas are gluten free and flour tortillas are not.
Definitely! Store bought or homemade taco seasoning both work for this recipe. Try this homemade taco seasoning that combines chili powder, cumin, garlic powder, paprika, oregano, onion powder, salt, pepper and crushed red pepper flakes.
Absolutely, we have used pinto beans and chickpeas too! Be sure the beans are drained and rinsed and add them just like you would the black beans.
Yes, use vegan taco shells and skip the dairy toppings to make these tacos dairy free!
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Looking for more easy vegetarian meals to love? Try our Roasted Vegetable Quesadillas with Sweet Potatoes and Black Beans, One Pot Black Bean and Corn Soup, Polynesian Power Grain Bowl, Cheddar Cheese Grits with Black Bean and Avocado and Pan Fried Eggplant with Arugula Caprese Salad.
- 1 red bell pepper, diced
- 1 sweet onion, diced
- 2 tablespoons garlic, diced
- 2 tablespoons olive oil
- 1/4 cup water
- 1 1/2 tablespoons taco seasoning
- 1 can black beans, drained and rinsed
- 1 1/2 cups cooked rice, white or brown
- flour tortillas or corn tortillas
- toppings, such as cheese, sour cream, guacamole, salsa as desired
- Prepare pepper, onion and garlic. Set aside.
- In a large skillet, heat olive oil over medium-high heat.
- Add chopped pepper and onion to skillet once warm.
- Stir and cook for 5-8 minutes or until tender.
- Add garlic and stir to cook an additional minute.
- Add water and taco seasoning and stir to combine.
- Lower heat to medium and add black beans and rice.
- Stir well to combine and heat until beans and rice are warmed through. If necessary, add a little bit more water to thin seasoning to coat rice and beans.
- Once warmed through, build your tacos. Use crunchy taco shells or flour tortillas and top as desired.
Store any leftover taco filling in the refrigerator in an airtight container and use within 7 days.
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Nutrition Information:Yield: 4 Serving Size: 1/4th filling recipe
Amount Per Serving: Calories: 282Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 483mgCarbohydrates: 45gFiber: 8gSugar: 6gProtein: 9g
Calories will vary depending on taco shells used as well as toppings.