Taco Tuesday is here with a super easy veggie taco recipe! My favorite part of these tacos are the lime and coconut milk rice, which is a simple way to add some zest to your rice without any added effort. The only things that you’ll need are a can of coconut milk and one lime. I would also recommend some hot sauce or cayenne pepper on these bad boys, but I made these for Luna’s lunch and didn’t want to make it too spicy for her (I covered mine in red pepper flakes). On to the deliciousness!
- 6-8 corn tortillas
- 1 cup brown rice
- 15 oz black beans
- 1 cup coconut milk
- 1 cup spinach
- 1 lime
- 1 avocado, diced
- 1-2 large tomatoes, diced
- 4 Beyond Meat chicken strips, cut up into small pieces
- salt, pepper and red pepper flakes
To make the rice: Cook 1 cup of rice in one cup water and one cup coconut milk. Once the rice is cooked (after about 40 minutes), add the black beans and the juice from half of a lime. Stir to distribute the lime juice. This makes enough rice for probably 10 tacos, but it never hurts to have left-over rice for the next day!
- Warm the tortillas on the stove for a few seconds, then start layering in your taco toppings. I put down some spinach, then the rice and black beans, some chopped tomato, avocado and chicken strips. I then added some more lime juice, salt, pepper and red pepper flakes. Easiest tacos ever, but delicious!
What’s your favorite way to eat tacos?