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Mexican Rice and Bean Soft Tacos |
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Ingredients (use vegan versions):
- 2 cups white rice
- 1 can tomato sauce
- 1 can vegetable broth (2 cups)
- 1 small white onion
- 2 cloves garlic
- 1/4 cup frozen corn (thawed)
- 1 can (precooked) pinto beans
Directions:
In a medium saucepan, saute diced
onion until clear, then add 1 clove
diced garlic (reserve second clove for
later). Add uncooked rice and saute
on med-high heat until rice is golden-
brown (be careful not to burn). Add
tomato sauce and vegetable broth.
Bring up to a boil, cover, and reduce
heat to low. Simmer for 20 minutes.
While rice is cooking, strain the
pinto beans and cook with reserved
garlic. Add water (or I used the
leftover juice from the can) and
partially mash the beans. Do this
periodically while the beans cook.
Add pepper and salt to taste.
After rice is ready, add corn and warm
up for another minute.
Warm up the corn tortillas in a
skillet and serve with a little
shredded lettuce, vegan sour "cream" and
salsa.
Serves: 2
Preparation time: 20 min
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