TACO TUESDAY // RECIPE FOR SPICY VEGAN REFRIED BEANS, CILANTRO LIME BROWN RICE + CREAMY MISO-GINGER DRESSING

Let's be real here... We all know how good tacos are. There's no need for me to emphasize this in a little bio, right? There are a few unique ingredients that you wouldn't expect to see paired with traditional loaded bean and rice tacos, but these flavors and fresh ingredients combine to make the most satisfying twist on a standard plant based meal. Let's ¡Ándale! and get to the recipe...

INGREDIENTS NEEDED FOR THE WHOLE SHEBANG

  • CORN TORTILLAS (I purchase mine Oil-Free at the my nearby grocery store. Try to pick the brand with the fewest ingredients! Or make them yourself by following this recipe ( OIL-FREE CORN TORTILLAS )

  • BROWN RICE

  • FRESH CILANTRO

  • FRESH WHITE ONION

  • MINCED GARLIC

  • PINTO BEANS (WANT TO COOK YOUR OWN? LEARN HOW HERE  

  • AVOCADO

  • KALE (JUST WASH, CHOP + STEAM) 

  • KALAMATA OLIVES (SOAKED IN WATER - NOT OIL FOR ADDED SALTY TASTE)

  • CUMIN

  • CHILI PEPPER

  • GARLIC POWDER

  • ONION POWER

  •  SESAME SEED TAHINI

  • APPLE CIDER VINEGAR (OR RICE VINEGAR)

  • MAPLE SYRUP

  • REDUCED SODIUM MISO PASTE (OR LOW SODIUM SOY SAUCE)

  • FRESH GINGER

  • LOW SODIUM OR NO SODIUM VEGETABLE BROTH

  • LIME (JUICE AND ZEST)

  • LEMON (JUICE)

RECIPE FOR CILANTRO- LIME BROWN RICE

When cooking brown rice you'll want to make note of wether the type of rice you are using in short or long grain. I usually use short grain brown rice, because it is whats sold cheapest nearest me and I enjoy the texture/taste! When cooking long-grain brown rice, use 1 1/4 cups water to 1 cup rice. For short-grain, use 1 1/2 cups water. 

To make this cilantro lime rice flavorful and tasteful, I love to sub out 1/2 of the water with Sodium-Free Vegetable broth. So if I am cooking four cups of dry rice (I LOVE keeping cooked rice on hand for easy meals and last minute Buddha bowls!) I will use 3 cups of water and 3 cups veggie broth in my rice cooker. The vegetable broth is so delicious and adds flavor while enhancing the flavor of the other ingredients we will add in. When rice is 3/4 the way cooked (I just peep into the rice cooker and check in) I squeeze the juice of two small limes into the rice cooker with a dash of Garlic and Onion Powder. 

When rice is fully cooked, I remove it from the rice cooker and allow it to cool in a large glass bowl. While the rice cools I finely chop a handful of fresh cilantro and stir it in the hot rice with a large wooden spoon. Once cilantro is equally distributed I top off with a few more drops of fresh lime juice, a few scrapes of lime zest and cracked black pepper. Pau! ("Finished!" in Hawaiian)

RECIPE FOR SPICY VEGAN REFRIED BEANS

Cook desired amount of pinto beans (Place beans in pot and cover beans with at least 3 inches of water—about 3 quarts for 2 1/2 cups of dry beans. Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours. The cooking time will vary depending on the batch of beans you have. I always recommend soaking beans first for 4-8 hours. (Ensuring optimal digestion, mineral absorption and shorter cook time.) Check on the stove top every 45 mins or so. The beans will be done when they are soft and the skin is just beginning to break open.)

Next, finely dice fresh white onion and cook with minced garlic (I usually use anywhere from 1-2 heaping tablespoons because I absolutely love garlic!) on a non stick pan. To avoid using oil, I keep a small cup of filtered water near the stove top and pour a small splash in when needed. It is as easy at that! Keep the onions and garlic moving on the pan and turn off when 80% cooked to avoid over-cooking. 

Next, combine Pinto Beans, Sautéed Garlic and Onion, Black Pepper, Lemon Juice and Chili Pepper powder into a bowl. Using a potato masher, mash all ingredients until you've reached your desired texture. You can leave beans as are, or transfer them back over to the non stick pan to achieve "refried" taste and texture. Leave beans cooking on low heat and stir as needed. 

RECIPE FOR CREAMY MISO GINGER DRESSING

  • 2 Tablespoons Unpasteurized Reduced Sodium Miso Paste (or low sodium soy sauce)

  • 2 Tablespoons Apple Cider Vinegar

  • 2 Tablespoons Sesame Tahini

  • 2-3 teaspoons Maple Syrup

  • 1 Tablespoon chopped, peeled fresh ginger (use less for a more subtle ginger flavor)

  • 1 Teaspoon Minced Garlic

  • Black Pepper

INSTRUCTIONS

Puree all vinaigrette ingredients in a blender until smooth. Taste for any added salt or pepper. Nutritional Yeast is also great when looking to thicken a dressing or sauce. Just stir in a tablespoon or two!

 

FINAL PROCEDURE

In a corn tortilla, wrap Cilantro Lime Brown Rice, Spicy Vegan Re-fried beans, Steamed Kale, Pitted Kalamata Olives, Ripe Avocado and Fresh Cilantro. Top of with Creamy Miso Ginger Dressing and extra lime juice if desired. Pepper + Pink Himalayan Pink Salt (I purchase mine from Premier Research Labs) to taste.

ESTUVO DELICIOSO! 

X