Easy Vegetarian Tacos

Once, when Todd and I were dating in college, we were trying to figure out what to make for a Valentine’s Day dinner (after having tried going out for dinner the previous year and failing miserably).

Todd whenever I tell this story 😉

During this discussion, Todd looked over at me and said, without a hint of irony, “Can we make something special? Like tacos?”

I died laughing, but that’s exactly what we made that year.

So we’re big fans of tacos in this house.

The thing I love about tacos is that they’re so versatile! You can make a taco work for anybody’s needs because everyone assembles the fillings themselves.

So if you’re in a family with picky eaters, or just have different food needs (I need lots of greens, Todd needs way more of the hearty rice and beans, meat eating friends can have them with ground beef), tacos are a great option. Plus, you can throw leftovers together to make an entirely different meal later (i.e., a salad, breakfast tacos, a burrito bowl, etc.).

Easy Vegetarian Tacos

  • Servings: 7-8
  • Difficulty: easy
  • Print

A super versatile meal – throw leftovers into a salad, taco, or breakfast burrito!


  • 3 tbsp ghee or butter
  • 1 cup dry basmati rice
  • 1½ onion, chopped
  • 1 bell pepper, chopped
  • 2 cups water
  • 1 can diced tomatoes & green chilies
  • 1 tbsp chili powder
  • 1 tsp rock salt
  • 2 cans black beans, drained (or 4 cups dried black beans, cooked)
  • 2 cups frozen corn
  • 2 tbsp taco seasoning
  • 1 avocado
  • A few handfuls of baby greens or chopped lettuce
  • Optional:

  • Any other vegetables you want to add!
  • 1 lemon or lime
  • 1 avocado
  • 1 bunch fresh cilantro, chopped
  • fresh salsa (if buying, watch out for salsa that has sugar added)
  • 10 taco shells (make sure to buy/make shells without vegetable oil!)
  • Ground black pepper, to taste
  • Sea salt, to taste


Spanish Rice:

In a large pot, sauté rice, onion, and bell pepper in 2 tbsp butter until rice is browned and onions are translucent.

Stir in water, can of tomatoes & green chilies, chili powder, and salt. Cover, reduce heat to low, and simmer until rice is cooked and liquid absorbed, about 30 minutes.

Black Bean & Corn Filling:

In a large pan, sauté black beans, corn, and taco seasoning in 1 tbsp butter until fragrant.

Other toppings:

Toss together greens and any chopped veggies you’d like. Slice lemon/lime and avocados, if using. Chop cilantro, if using. Prepare the salsa, taco shells, salt, and pepper, to serve, if using.

To Serve

You can get creative here, and have everyone assemble the tacos they want, getting more or less of whatever sounds good for their bodies’ needs. Some might want a taco salad with lots of greens in place of taco shells. Others might want to load up on the rice and beans. And some might want lots of avocado or salsa. This versatility is what makes tacos such a crowd pleaser!


1. Keep the Spanish Rice, the Black Bean & Corn Filling, and the other veggies and toppings separate to throw together tacos or taco bowls for the few days following.

2. Then you can get creative with how you want to eat the leftovers: in a shell, as a salad, with or without rice or beans.

3. You can also make it into a breakfast burrito by adding eggs!

Enjoy, and remember to get creative in the kitchen. You don’t have to follow a recipe perfectly: make it however is best for YOU!

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