Rice and bean tacos

Here is a Mexican inspired recipe for The VegHog's Cheap Eats Week 2017. Mexican style veggie dishes don't have to be expensive, as long as you keep a certain staple of spices in your kitchen. Then it's easy to get creative with the vegetables that you have available and create tasty and affordable dishes.

This frugal recipe is easy to customise depending what canned beans and fresh vegetables you have available to use. I combined here some black beans, sweetcorn, onions, cheese and rice. It was an excellent filling for soft tacos and so nutritious. These also make a great work lunch, you'll really look forward to your break even more, if these are waiting for you.

Rice and bean tacos

Ingredients

1 cup brown and red camargue rice mix

2 onions

4 garlic cloves

1 small chilli

1 tbsp vegetable oil

1 large can black beans

1 small can sweetcorn

Ground cumin to taste

Ground coriander to taste

Smoked paprika to taste

Salt to taste

Ground black pepper to taste

1 tsp smoked chilli paste

150 g grated Cheddar

8 soft tortillas

Fresh cherry tomatoes (optional)

Lime (optional)

Method

Cook the rice separately until done.

Chop the onions, garlic and chilli finely and first start cooking the onion in the oil until soft and slightly browned. Then add the garlic and chilli.

After a while also add the beans and sweetcorn followed by the seasoning. Mix in also the cooked rice.

Let simmer and mix in the cheese just before filling the tortillas with the rice and bean mix.

Enjoy!

Your VegHog