Spicy Vegan/Veggie Tacos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Brown Rice, long grain, 1 cupRed Beans, 1 can or 1 cup dryCoconut Oil 1/2 tspHot Pepper Sauce, 8 tsp Avocados, California (Haas), 1 fruitWhite corn tortilla, 8 smallOnions, raw, 1 cup, chopped Jalapeno Peppers, 1 pepper
Makes (4) 2 taco servings.
Cook 1 cup brown "quick" rice in boiling water and strain or use microwave steamer brown rice for a quicker cook time.
Drain and rinse 1 cup red beans to reduce sodium. Cook 1 cup red beans (small red beans, not kidney beans), with 1 chopped jalapeno, 1 cup onion, 1/2 tsp coconut oil and 1 clove garlic on the stove in water. You could also substitute pinto beans or black beans, however, I have found these red beans have less calories than other beans. Add salt or other spices if desired. Drain beans and vegetables.
Use 8 small white (soft) corn tortillas and microwave them for 20 seconds if refrigerated. Then, toast them in a pan or on a "comal" (a flat tortilla shaped pan) if you have one until they are as crispy as you like them. You shouldn't need to add any oil. Also , corn tortillas have less calories and carbs than flour tortillas, so you get more bang for your buck.
Set out tortillas on a plate and add hot sauce, 1/8 avocado for each taco, rice, then beans and enjoy! I use a chunky hot sauce and I also add it to the rice. I find it helps keep the taco together better.
Because my husband is Honduran, we tend to have rice and beans already made on hand, which cuts down the prep and cook time significantly over the time listed.
* Note - You can substitue olive oil for coconut oil, however, I suggest you try coconut oil. It has a great flavor and is known to be healthier than other cooking oils. (Also, you'll find it in solid form, not liquid in a jar on the grocery shelf)
* Note - If you don't like super spicy meals, substitute the hot sauce for a mild salsa or a homemade pico de gallo. I use a super spicy Asian hot sauce.
* Note - You can reduce sodium by using dry red beans, instead of canned red beans, however, this increases the cook time approximately 1 hour.
Number of Servings: 4
Recipe submitted by SparkPeople user BRANDIAUNNA83.
Cook 1 cup brown "quick" rice in boiling water and strain or use microwave steamer brown rice for a quicker cook time.
Drain and rinse 1 cup red beans to reduce sodium. Cook 1 cup red beans (small red beans, not kidney beans), with 1 chopped jalapeno, 1 cup onion, 1/2 tsp coconut oil and 1 clove garlic on the stove in water. You could also substitute pinto beans or black beans, however, I have found these red beans have less calories than other beans. Add salt or other spices if desired. Drain beans and vegetables.
Use 8 small white (soft) corn tortillas and microwave them for 20 seconds if refrigerated. Then, toast them in a pan or on a "comal" (a flat tortilla shaped pan) if you have one until they are as crispy as you like them. You shouldn't need to add any oil. Also , corn tortillas have less calories and carbs than flour tortillas, so you get more bang for your buck.
Set out tortillas on a plate and add hot sauce, 1/8 avocado for each taco, rice, then beans and enjoy! I use a chunky hot sauce and I also add it to the rice. I find it helps keep the taco together better.
Because my husband is Honduran, we tend to have rice and beans already made on hand, which cuts down the prep and cook time significantly over the time listed.
* Note - You can substitue olive oil for coconut oil, however, I suggest you try coconut oil. It has a great flavor and is known to be healthier than other cooking oils. (Also, you'll find it in solid form, not liquid in a jar on the grocery shelf)
* Note - If you don't like super spicy meals, substitute the hot sauce for a mild salsa or a homemade pico de gallo. I use a super spicy Asian hot sauce.
* Note - You can reduce sodium by using dry red beans, instead of canned red beans, however, this increases the cook time approximately 1 hour.
Number of Servings: 4
Recipe submitted by SparkPeople user BRANDIAUNNA83.
Nutritional Info Amount Per Serving
- Calories: 258.3
- Total Fat: 9.2 g
- Cholesterol: 0.0 mg
- Sodium: 279.3 mg
- Total Carbs: 53.5 g
- Dietary Fiber: 22.6 g
- Protein: 12.6 g
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