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How to make vegetarian black bean and rice tacos

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These simple tacos are a real crowd-pleaser. The filling of seasoned rice and black beans is easy and cheap to make, but you'll soon see that the recipe that follows is a major hit.
These tacos are also easy to dress up. Serve them with guacamole, salsa, hot sauce, chopped cilantro, cheese, sour cream – whatever you like. Then let people add their favorite toppings to their tacos.
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Cooktop Cove
Vegetarian Black Bean and Rice Tacos
4
10 minutes
25 minutes
35 minutes
2 cups rice
1 teaspoon canola oil
1 tablespoon canola oil
1 onion, diced into small pieces
1 poblano pepper, diced into small pieces
Salt, to taste
1 clove garlic, minced
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon ground coriander
2 tablespoons tomato paste
1 8-ounce can crushed tomatoes
1 16-ounce can black beans, drained
8 small corn tortillas
1 avocado, sliced
3/4 cup shredded pepper jack cheese
1/4 cup cilantro, thinly sliced
Cook the rice according to package directions. Toss with the teaspoon of canola oil and set aside.
Preheat two tablespoons of canola oil in a large, heavy-bottomed pot.
Add the onion and poblano pepper and season to taste with salt. Cook, stirring occasionally, until tender and slightly browned, about 10 to 12 minutes.
Add the garlic, spices, and tomato paste and cook, stirring, until fragrant - about 30 seconds to 1 minute.
Put in the crushed tomatoes and stir to bring up any fond stuck to the bottom of the pan.
Add the rice and beans and stir well to combine.
Heat the tortillas in the microwave or in a grill pan just until warm.
Assemble the tacos by filling each tortilla with rice and beans and topping with a slice of avocado and a sprinkling of cheese and cilantro.
Serve with salsa, guacamole, sour cream or hot sauce on the side.
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