Vegan Black Bean and Lemon Pepper Rice Tacos

February 23, 2010 by Keri

I must have been in a salsa mood today, because despite having Spicy Tofu Potato Scramble for lunch, when dinnertime came around vegan tacos were sounding mighty tasty.  I like to make a big pot of brown rice and keep leftovers in the fridge so that I have fewer things to prepare for any given meal, and the same goes for a big pot of legumes.  These tacos were absolutely delicious! There was very little conversation at the dinner table, not because we don’t have much to say, but because everyone was seriously chowing down.  I always take that as a compliment.

Vegan Rice Recipes


  • 2 cups cooked brown rice
  • 1 teaspoon olive oil
  • 1 teaspoon lemon juice
  • 1 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic salt
  • 2 cups cooked black beans
  • 1 cup steamed kale
  • 1 cup fresh salsa
  • 8 whole wheat taco shells

Blend olive oil and lemon juice into warm brown rice.  Add cumin, black pepper, and garlic salt and stir until evenly distributed.  In shells, layer spoonfuls of rice and black beans, followed by the steamed kale and salsa.  Enjoy!

Vegan Rice Recipes

HealthBlogger Network
Get To Know Keri

I Eat Trees is a blog featuring my adventures in all things vegan. My favorite recipes, snack food finds, and restaurant trials are all on the menu so enjoy!


  1. Vegmom says:

    Wow those look GREAT! We make them too, but I started using Romaine Lettuce in place of the taco shells. Sooo Good!

  2. Keri says:

    Thank you! Yum, I love making lettuce wraps and tacos. It’s like my little spring/summer switch-up that makes everything feel fresh for the warm seasons!

  3. Jess - The Domestic Vegan says:

    What a healthy, delicious dinner!! Tacos *do* sound really good!

  4. Keri says:

    Thank you! 🙂 There is something really satisfying about taco nights!