Vegan Red Bean And Rice Soft Tacos
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.
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!