Cinco de Mayo

Dirty Rice Black Bean Tacos

Easy and tasty vegetarian tacos.
Course Lunch or Dinner
Cuisine Mexican, Vegan and Vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 10 tacos
Calories 122kcal
Author Deb Clark


  • Seasoning -
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon sweet paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup rice recommend Organic Volcano Rice
  • 1 cup chopped yellow onion about 1/2 onion
  • 1 cup chopped celery about 2 stalks
  • 1 cup chopped green pepper about 1 bell pepper
  • 1 1/2 cups crimini mushrooms quartered
  • 1 bay leaf
  • 2 cups water
  • 1 can black beans
  • 1/2 cup salsa
  • 1/2 teaspoon seasoning
  • 2 cups water
  • corn or flour tortillas vegetarian
  • recommended garnishes - pickled jalepenos sliced radishes, shredded cheese, salsa


  • Combine all of the seasonings and mix together well, set aside.
  • Chop the celery, onions, green pepper and quarter the mushrooms. Heat a large pot over medium heat & add 1 tablespoon of oil - add in the vegetables and 1 tablespoon plus 1 teaspoon of the seasoning mix. Sauté for about 10 minutes until the vegetables are translucent.
  • Add in 1 cup of rice and stir to combine well. Increase the heat to high and add the water. When the mixture comes to a boil, turn the heat to cover and reduce the heat to low. Cook for 30 minutes or until the rice is cooked and the water is absorbed.
  • Drain the can of black beans and mix well until the water runs clear. Add to a small pan on the stove and place over medium-low heat. Add in the salsa and 1 teaspoon of the seasoning. Stir occasionally.
  • While the rice is cooking prepare your garnishes - then when the rice is done, assemble the tacos and enjoy!


Calories: 122kcal | Carbohydrates: 25g | Protein: 4g | Sodium: 344mg | Potassium: 289mg | Fiber: 3g | Sugar: 2g | Vitamin A: 330IU | Vitamin C: 13.7mg | Calcium: 42mg | Iron: 1.2mg