Jul 14 2026
Restaurants›Local Taco›Veggie Recipe

Veggie Recipe

Inspired by Local Taco
Time1h
Serves4

mexican rice, grilled mixed vegetables, borracho or black beans, poblano cream sauce, pico

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Ingredients

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Mexican Rice

Grilled Mixed Vegetables

Borracho or Black Beans

Poblano Cream Sauce

Pico de Gallo

Method

Mexican Rice

  1. 1

    Prepare the Rice

    In a saucepan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.

  2. 2

    Add Garlic and Rice

    Stir in the minced garlic, followed by the rice. Toast the rice for 2-3 minutes until slightly golden.

  3. 3

    Combine Ingredients

    Add the vegetable broth, diced tomatoes, cumin, and salt. Bring to a boil.

  4. 4

    Cook the Rice

    Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.

Grilled Mixed Vegetables

  1. 5

    Prepare the Grill

    Preheat the grill or grill pan over medium-high heat.

  2. 6

    Season Vegetables

    In a bowl, toss the sliced zucchini, bell pepper, and red onion with olive oil, salt, and pepper.

  3. 7

    Grill the Vegetables

    Place the vegetables on the grill and cook for about 5-7 minutes, turning occasionally, until tender and slightly charred.

Borracho or Black Beans

  1. 8

    Prepare the Beans

    In a saucepan, heat olive oil over medium heat and sauté the chopped onion until soft.

  2. 9

    Add Garlic and Seasoning

    Stir in the minced garlic, cumin, and cook for another minute.

  3. 10

    Simmer the Beans

    Add the black beans and vegetable broth. Simmer for 10-15 minutes until heated through. Stir in cilantro and lime juice before serving.

Poblano Cream Sauce

  1. 11

    Blend Sauce Ingredients

    In a blender, combine the roasted poblano pepper, sour cream, lime juice, and salt. Blend until smooth.

Pico de Gallo

  1. 12

    Mix Ingredients

    In a bowl, combine the diced tomatoes, chopped onion, cilantro, lime juice, and salt. Stir well to combine.

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