Vegetarian Tacos

[Guest guest]

Vegetarian Tacos

 

 

12 taco shells, to serve

2 tomatoes, chopped, to serve

1/4 iceberg lettuce, shredded, to serve

1 1/2 cups grated vegan cheese, to serve

vegan sour cream (optional), to serve

guacamole (optional), to serve

 

Filling:

 

3/4 cup long-grain white rice

2 tsp olive oil

1 large brown (yellow) onion, finely chopped

1/2 large red capsicum (bell pepper), deseeded, finely chopped

2 tomatoes, chopped

8 tsp tomato paste

two 300 g (10 1/2 oz) cans red kidney beans, rinsed, drained

1/2 tsp ground cumin

1 tsp mild chilli powder

1/2 tsp garlic powder

1/2 cu) water

 

 

1. To make the filling, cook the rice in a large saucepan of boiling

water, following packet directions, or until tender. Drain and set aside.

 

2. Meanwhile, heat the olive oil in a large frying pan over medium

heat. Add the onion and capsicum (bell pepper) and cook, stirring

occasionally, for 3 to 4 minutes or until softened slightly.

 

3. Add the tomatoes and the tomato paste and mix well.

 

4. Stir in the red kidney beans, cumin, chilli powder, garlic powder

and water. Bring to the boil over high heat. Reduce heat to medium and

simmer, uncovered, stirring occasionally, for 10 to 15 minutes or

until the sauce has thickened.

 

5. Increase heat to high, add the drained rice to the bean mixture and

stir to combine. Cook, stirring constantly, for 2 to 3 minutes or

until heated through.

 

6. Preheat oven to 180 C (350 C). Place the taco shells on 2 baking

trays. Heat in preheated oven for 4 to 5 minutes or until heated through.

 

7. Spoon the bean and rice mixture into a serving dish. Serve with the

taco shells, tomatoes, lettuce, cheese, and sour cream and guacamole,

if using. Allow the family or your guests to fill the tacos themselves

at the table.

 

 

Serves 4.