cooking · Dinner

Veggie and Black Bean Tacos with Salsa Rice

I was in the mood again for soft tacos and made this as a quick dinner for us. The tacos were vegan, the rice was vegetarian.It isn’t a “gourmet” meal but it is tasty and filling!

Veggie and Black Bean Soft Tacos


  • 1 Tbsp canola oil
  • 14 ounce package frozen bell pepper strips
  • 8 ounce package sliced button mushrooms
  • 15 ounce can lower sodium black beans, rinsed and drained
  • Pico de Gallo for topping
  • 8 small soft taco tortillas


Heat the oil over medium-high heat in a large skillet. Add the peppers and mushrooms, cook until tender crisp, add in the beans and heat through.

Serve on the tortillas with pico on top and salsa as desired.

Serves 4.

Salsa Rice


  • 2 cups lower sodium vegetable broth
  • 1 cup salsa
  • 1 can niblet corn, drained
  • 2 cusp instant rice
  • Cheese for topping, if desired


Bring the broth, salsa and corn to a boil in a medium saucepan, add in the rice, stir well and turn off the heat. Cover tightly and let sit for 10 minutes, fluff up. Top as desired with grated Mexi-cheese or cheddar cheese.

Serves 4.


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