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–+ servings

Cheesy Rice & Bean Tacos

Easy, cheap vegetarian tacos are always a winner! These come together easily with canned beans, brown rice and fresh or frozen spinach. These humble ingredients make a delicious and satisfying taco filling thanks to a flavorful spice mix and melty cheddar cheese. Top them with whatever you like, use hard or soft shells, and enjoy your taco night!
4 servings (3 tacos each)
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Ingredients

  • 14 oz (400 g) can of black beans, drained and rinsed
  • ½ cup (80 g) finely diced red onion, about 1/4 of a large onion
  • ⅓ cup (60 g) uncooked brown rice, or 1 cup pre-cooked
  • 1 cup (120 g) grated cheese
  • 3 cups (100 g) fresh spinach, chopped
  • 2 tbsp salted butter
  • 12 corn tortillas or taco shells

Spice mix

  • 1 tsp fennel seeds, crushed
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1 tsp ground coriander
  • 1 tsp garlic powder
  • 1 tsp salt

Suggested toppings

  • Something creamy (sour cream, guacamole)
  • Something crispy (lettuce, slaw)
  • Something fresh (pico de gallo or just some diced tomatoes, onions and cilantro)
  • Limes for squeezing
  • Sliced black olives

Instructions 

  • If you are cooking your rice from dried, set it going first, before you do anything else. While it cooks you can chop your onion, gather your spices and prep your toppings.
    For this recipe, I like to cook my rice like pasta: Don't worry about measurements, just fill a medium-large saucepan with salted water and bring it to a boil, then add the rice to the water. Allow it to cook for 25-30 minutes for long grain brown rice or 8-10 minutes for long grain white rice. Be sure to taste test as you go. Once it's ready, drain it in a sieve (the kind you use for icing sugar!), shaking it a little to get all the water out.
  • In a large frying pan or saute pan, heat a little olive oil to a medium heat. Fry the onions until they start to soften.
  • Add the cooked rice and beans to the pan and saute for another minute or two.
  • Push the rice and beans to the side of the pan and add the spices and butter. The butter will melt and activate the scent of the spices.
  • Mix the butter and spice mix through the rice and beans in the pan. Saute until the fragrance is released and then quickly move on to the next step.
  • Add the chopped spinach and mix through until it starts to wilt and cook down. You may want to add more butter if the pan seems dry at this stage.
  • Finally, add the cheese and stir until it's melted through.
    The mixture can sit in the pan for a moment while you heat your tortillas.
  • If you're using soft tortillas, heat them by placing them on a dry pan for a few minutes on each side, or fry them in a little oil to add some crunch.
    Serve with your choice of toppings.
Calories: 513kcal, Carbohydrates: 70g, Protein: 20g, Fat: 19g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 43mg, Sodium: 1266mg, Potassium: 757mg, Fiber: 15g, Sugar: 2g, Vitamin A: 3147IU, Vitamin C: 11mg, Calcium: 372mg, Iron: 5mg