11 February 2017

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


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)


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.


Your VegHog

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Thanks for reading! I would very much appreciate any comments or suggestions from you.