Whip up a quick dinner in under thirty minutes with this Easy Vegetarian Taco Bowl recipe. Made with brown rice, black beans, fresh homemade salsa and shredded cheddar cheese.
No joke, yo. I scrounged around the pantry and the fridge then threw this dinner together in under 30 minutes.
It was a Monday night. Ken wanted pizza. Not a surprise; he always wants pizza. Unfortunately for me, his choice of pizza establishment was in the less than stellar section of my pizza book.
I didn’t really want pizza anyways. I’m not much of a pizza gal myself. Of course, I like pizza. I like to make it with a savory beer crust and bake it in a cast iron skillet. I like to order it from cute little Italian restaurants that make pizza pies piled high with meats and veggies. And M-E-A-T-B-A-L-L-S. Meatballs on a pizza make this gal swoon. But I wasn’t digging the idea of biting into a pizza from the better pizza, better ingredients folks.
So I made this Easy Vegetarian Taco Bowl.
Easy Vegetarian Taco Bowl
The mood: kind of lazy. The craving: Mexican food. The dilemma: too lazy to even get in the car and drive to Chipotle or Tijuana Flats. The lightbulb moment: realizing I probably had all of the ingredients needed to make some sort of taco bowl.
Need a quick breakdown of how to get this from pantry to your belly? Get stuff from pantry and fridge. Cook rice in a rice cooker or on the stovetop. Make fresh salsa. Cook beans with taco seasoning. Place rice, beans, cheese, salsa, cilantro in a bowl in that order. Top with sour cream and lettuce to make it extra special. Fork, mouth, belly. Now you’re satisfied.
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- ¾ C uncooked brown rice
- 1 15oz can black beans
- 1 tbsp all natural taco seasoning (or more or less, depending on what you love)
- ½ C grape tomatoes, quartered
- ½ tbsp chopped onion
- 1 clove garlic, minced
- 1 tbsp cilantro, torn plus more for topping
- juice from 1 lime (about 2 tbsp)
- Salt and pepper to taste
- Shredded cheddar cheese (use your desired amount)
- Toppings that you love - sour cream, jalapenos, hot sauce
- Cook the rice in a rice cooker or stove top according to directions
- Meanwhile, drain the beans, reserving a little of the juices from the can. Add the beans and reserved juices to a medium sauce pan and heat over medium heat. Mix in taco seasoning.
- Make the salsa. Mix together the tomatoes, lime juice, salt, pepper, garlic, onions and 1 tbsp cilantro.
- By now, the rice should be done. Remove from the rice cooker and place into two bowls. Divide everything else up between the bowls, add desired toppings and enjoy.
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