Vegan Red Bean And Rice Soft Tacos

February 16, 2010 by Keri

The other night I made these vegan red bean and rice soft tacos and not only were they delicious, but fresh and colorful as well.  I often cook up a big pot of brown rice for the week so that it’s ready to go for dishes such as this.  I used the slow cooker to have my dry red beans cooked and ready by dinner, adding just a touch of bouillon and Mexican seasoning for flavor.

Vegan Rice Recipes

In medium whole wheat tortillas, I piled brown rice, red beans, fresh spinach, and avocado.  After adding a bit of mozzarella shreds, I filled a 13 x 9 pan with the soft taco creations and baked at 325 degrees for 5 minutes, just to melt the shreds.  I then topped them off with vegan sour cream and organic salsa and served with a side of blue corn chips and more salsa to dip. Yum!

Vegan Rice Recipes

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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!

Comments

  1. I love avacados! I just had some tonight on a whole wheat pita with hummus. LOVE.

  2. Keri says:

    I love them too- that sounds SOO yummy!

  3. Amy says:

    Those look great! I just popped some red beans in the crock this morning for dinner tonight. I was planning on serving with brown rice and cornbread, but I really like the taco idea.

  4. Keri says:

    Thanks- I love the smell of beans (or anything) cooking in the crock pot all afternoon! Smells so cozy!

  5. LearnDrumsInfo says:

    Hello, good post.