Deluxe Vegetarian Taco Recipe

Cook rice

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant. Add 1 cup rinsed long-grain rice and stir to coat the grains for 1 minute.

Pour in 2 cups vegetable broth (or water), add 1/2 teaspoon ground cumin and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes (until liquid is absorbed). Remove from heat and let sit, covered, 5 minutes.

Fluff rice with a fork, stir in 1 tablespoon fresh lime juice and 2 tablespoons chopped cilantro (if using). Keep warm until assembly.

Warm and season beans

Heat 1 teaspoon olive oil in a small skillet over medium heat. Add 1/4 finely diced yellow onion and cook 2–3 minutes until softened. Add 1/2 teaspoon minced garlic and cook 30 seconds.

Add 1 cup drained and rinsed black beans, 1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika and 1/4 teaspoon salt. Stir and cook 3–4 minutes until beans are warmed through and slightly mashed. Splash in 1/2 tablespoon lime juice, stir, and remove from heat.

Warm tortillas

Warm 4 large flour tortillas in a dry skillet over medium heat 20–30 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 5–8 minutes, until pliable.

Place each warm tortilla on a plate. Divide the seasoned rice evenly among the 4 tortillas (about 1/4 cup rice per taco).

Top the rice with seasoned black beans (about 1/4 cup beans per taco). Sprinkle about 3 tablespoons shredded cheese over each taco so it melts slightly from the warm fillings.

Add 1/4 cup shredded lettuce to each taco, then spoon about 3 tablespoons salsa on top.

Add a tablespoon of sour cream and roughly 3 tablespoons guacamole to each taco (adjust to preference). Garnish with sliced radishes, extra cilantro leaves, and a lime wedge. Add hot sauce to taste if desired.

Serve immediately with remaining lime wedges and any extra salsa, sour cream or guacamole on the side.