Taco Rice

Want a healthy and tasty recipe that'll be ready in less than 20 minutes? Then you NEED to try our vegan take on Taco Rice. Originating from Okinawa in the 80's, this was a very popular dish for U.S. military personnel stationed in Okinawa at the time and is a fusion of Japanese and Tex-Mex flavours. We've put a healthy twist on this delicious dish and have topped it with our Dibble Wasabi Mayo to give it that extra kick. And if you're feeling super lazy, you can replace the Taco Mix recipe with packet taco mix. Enjoy this blend of flavours and happy cooking!

Prep Time 14 minutes

Cook Time 6 minutes

Serves 1-2

Difficulty Easy

Ingredients 

Taco Beans

• 1/2 Medium Red Onion, diced
• 1/2 Red Chilli, diced
• 2 Garlic Cloves, thinly sliced
• 1 Can Black Beans, drained and rinsed
• 1 Medium Tomato, diced
• 1 Tbsp Sesame Oil
• 2 Tbsp Mirin
• 1 tsp Soy Sauce
• 1 Tbsp White Vinegar
• 1/4 Lime Wedge, juiced

Taco Mix

• 1 Tbsp Smoked Paprika
• 2 tsp Chilli Powder
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Cumin
• 1 tsp Dried Oregano
• 1/2 tsp Salt
• 1/2 tsp Pepper

*note: you can also use packet taco mix if you like

Method 

Taco Beans

1. In a medium pan on medium heat, add the oil, onion, chilli, garlic and cook for 1 minute, stirring occasionally. 
2. Add in the beans, paprika, chilli powder, garlic powder, onion powder, cumin, oregano, salt, pepper and cook for 2 minutes, stirring occasionally. 
3. Add the tomato, sesame soil, mirin, soy sauce, vinegar, lime juice and cook for 3 minutes, stirring occasionally. Set aside. 

Wasabi Mayo

1. In a small bowl, thoroughly whisk together Dibble Mayo, wasabi, lime, salt and set aside.

To Serve

1. Add the rice to one side of the bowl.
2. Add 1 Cup of the taco beans to the other half of the bowl.
3. Add the lettuce, carrot, capsicum, edamame, corn and coriander around the edge of the bowl.
4. Add the avocado to the centre of the bowl then drizzle with 1 Tbps Wasabi Mayo and top with the furikake.
5. Enjoy!