An easy recipe for flavour-filled vegan taco rice bowls. This dish is not only delicious, it's also gluten-free and packed with fresh, tasty ingredients.
Heat olive oil in a large skillet over medium heat. Add onion and cook for about 2 minutes. Add the corn and continue to cook for another 3 minutes, until the onion begins to brown.
Add cooked brown rice to the pan, along with black beans, chili powder, oregano, and salt. Stir mixture frequently and cook for about 5 minutes. Remove from heat and let cool slightly.
Add the chopped tomatoes, salsa, and cilantro/parsley to the rice mixture. Mix to combine.
Separate the rice mixture into bowls and top with avocado, lettuce, crumbled tortilla chips, and cilantro/parsley. Serve immediately.
Notes
Onions can be sauteed in water or vegetable broth if you are oil-free.
I use long-grain brown rice for this recipe, but any type of rice can be used (white, basmati, etc.).
I use canned, no salt added black beans.
Nutrition info is based on 1 of 5 servings of the recipe prepared as written. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.