Romaine Tacos with Mexican Bean Rice and Avocado (V

Name: Romaine Tacos with Mexican Bean Rice and Avocado (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon Oil; 1 whole Onion, Chopped; 1 cup Long Grain Rice (I Use Brown); 1 whole Jalapeno Pepper, Finely Diced; 1 cup Orange Juice; 1 Tablespoon Orange Zest; 1 cup Vegetable Stock (you May Need To Use An Addtional 1/2 Cup); 2 cloves Garlic, Minced; 1 teaspoon Chili Powder; 1 teaspoon Cumin; 1/4 teaspoons Sea Salt; 1 pinch Pepper; 1 can (16 Oz. Can) Beans, Drained And Rinsed (use Your Favorite Bean); 1 dash Hot Sauce, Optional; 1 head Romaine Lettuce, Leaves Removed From Stem; 2 whole Avocados, Pitted And Sliced; 1 whole Tomato, Diced; Salsa (my Favorite); Manadarin Oranges; Cilantro; Mango Chutney; Lime Juice; Vegan Cheese, Or Sour Cream

Servings: persons

1 teaspoon Oil
1 whole Onion, Chopped
1 cup Long Grain Rice (I Use Brown)
1 whole Jalapeno Pepper, Finely Diced
1 cup Orange Juice
1 Tablespoon Orange Zest
1 cup Vegetable Stock (you May Need To Use An Addtional 1/2 Cup)
2 cloves Garlic, Minced
1 teaspoon Chili Powder
1 teaspoon Cumin
1/4 teaspoons Sea Salt
1 pinch Pepper
1 can (16 Oz. Can) Beans, Drained And Rinsed (use Your Favorite Bean)
1 dash Hot Sauce, Optional
1 head Romaine Lettuce, Leaves Removed From Stem
2 whole Avocados, Pitted And Sliced
1 whole Tomato, Diced
Salsa (my Favorite)
Manadarin Oranges
Cilantro
Mango Chutney
Lime Juice
Vegan Cheese, Or Sour Cream

1
In a medium saucepan, saute oil and onion until onion becomes slightly translucent (about 4 minutes).
2
Add rice and jalapeno pepper, sauteing for an additional 2 minutes (making sure that the rice doesnt burn, constantly stirring).
3
Add all other rice ingredients (except for the beans and hot sauce), bring to a boil, reduce heat and simmer, covered, for 20 minutes (or until the rice soaks up all of the liquid).
4
Once the rice is fully cooked, fold in beans and hot sauce (if using).
5
Place a small amount of rice into the center of the lettuce leaves, placing a few slices of avocado, tomato, and any additional toppings on top.
6
Eat like a taco (the romaine leaf will fold as such) and enjoy!

405

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 teaspoon Oil, 1 whole Onion, Chopped, 1 cup Long Grain Rice (I Use Brown), 1 whole Jalapeno Pepper, Finely Diced, and more.

Yes, Romaine Tacos with Mexican Bean Rice and Avocado (Vegan) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Romaine Tacos with Mexican Bean Rice and Avocado (Vegan)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions