Regular Vegetarian (vegan) Taco Recipe
Beans, rice & salsa. This gluten-free corn tortilla is also fat free.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tortillas
Seasoned Beans
Rice
Salsa & Toppings
Finishes (optional)
Method
Rice
- 1
Cook rice
Rinse 1 cup rice under cold water until water runs clear. In a small saucepan combine rinsed rice, 2 cups water and 0.25 tsp salt. Bring to a boil over medium-high heat, then reduce to low, cover and simmer 15 minutes for white rice (35–40 minutes for brown) until water is absorbed and rice is tender. Remove from heat, fluff with a fork, stir in 1 tsp lime zest if using, and cover to keep warm.
Seasoned Beans
- 2
Prepare and season beans
In a medium nonstick skillet over medium heat, add drained black beans and 1 cup vegetable broth (or water). Stir in 1 tsp cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp salt and 0.25 tsp black pepper. Bring to a gentle simmer and cook, uncovered, 6–8 minutes, mashing about one-third of the beans with a fork or potato masher to create a slightly creamy texture while keeping some whole beans for bite. If mixture becomes dry, add up to 2–4 tbsp water. Remove from heat and stir in 1 tbsp lime juice. Taste and adjust seasoning.
Salsa & Toppings
- 3
Make quick salsa
In a bowl combine 1 cup diced tomatoes, 0.25 cup finely chopped red onion, 2 tbsp chopped cilantro, 0.5 minced jalapeño (optional), 1 tbsp lime juice and 0.25 tsp salt. Mix, taste and adjust lime or salt as needed. Let sit 5–10 minutes to meld flavors.
- 4
Prepare other toppings
Thinly shred 2 cups lettuce or cabbage. Slice 1 avocado or mash for guacamole. Cut extra lime wedges for serving.
Tortillas & Assembly
- 5
Warm tortillas
Warm tortillas to make them pliable. Options: (1) dry skillet: heat each corn tortilla 20–30 seconds per side in a dry nonstick skillet over medium heat; (2) stovetop flame: briefly char both sides over a gas flame with tongs; or (3) oven: wrap stack in foil and heat at 350°F (175°C) for 8–10 minutes. Keep wrapped to stay warm.
- 6
Assemble tacos
Lay a warm tortilla flat. Spoon about 1/4 cup cooked rice into center, then add 1/4 cup seasoned beans (adjust to preference). Top with 2 tablespoons shredded lettuce or cabbage, 1–2 tablespoons salsa, and avocado slices or 1–2 tablespoons guacamole if using. Add cilantro leaves and a dash of hot sauce if desired. Repeat for remaining tortillas.
- 7
Serve
Serve tacos immediately with extra lime wedges on the side. Leftover beans and rice can be refrigerated for up to 3–4 days.