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Now that we’ve given you a recipe for delicious vegan, gluten free taco shells (link), we are going to give you something with which to fill them! Black beans and rice are quick, easy, delicious and good for you. Black beans are tiny little powerhouses of vitamins and protein. This is a great way to feed your family on a budget, and you can add just about anything to them. The base recipe we are giving you is wonderful as is, but feel free to play around with it and adjust seasonings and spices to suit your family’s taste.
Vegan and Gluten Free Black Beans and Rice
the BEST vegan, gluten-free protein bars!
(Read about Anne's hospital stay)
Adapted from the I Love Trader Joe’s cookbook by Cherie Mercer Twohy
Yield: Serves 4 Prep
- 1 tablespoon olive oil
- 2 cloves of crushed garlic
- pinch dried oregano
- pinch ground cumin
- 1 (15-ounce) can black beans, drained
- juice of 1 lime
- salt and pepper
- 3 cups cooked white or brown rice
- 2 tablespoons chopped cilantro (optional)
Take a medium-sized saute pan and heat the oil over medium-high heat. Once the oil is heated, saute the garlic for 2 or 3 minutes, until it is thoroughly cooked. Add the oregano and cumin, and any other spices you like, and continue to saute. Drain the black beans and saute them in the garlic mixture until nice and warm. Remove from stove and add lime, salt and pepper, then top with cilantro. You can add this, along with the rice, to your freshly cooked taco shells.
If you want to spice things up even more, you can add some pre-made vegan, gluten free organic taco seasoning to the mix while sauteing the beans. This would be delicious topped with avocados, salsa, or whatever you fancy!
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