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Bean and Brown Rice Tacos


Bean and Brown Rice Tacos

Brown Rice and Bean Tacos.

© 2012 Ashley Skabar, licensed to About.com, Inc.

Healthy, simple, and super easy to prepare, these rice and bean tacos are prepared with nutritious ingredients that kids and adults will love. (And it's dairy-free, gluten-free, and vegan, so everyone can enjoy!)

Feel free to dress up your tacos any way that you like; add lettuce, spinach, or even sprouts for some extra greens, and to change things up, add different types of beans into the mix like kidney beans or black beans.

As with any recipes intended for persons with allergies, read labels carefully to make sure that there are no hidden dairy-derived ingredients (or gluten or wheat ingredients, if you're gluten-free).

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 8 corn tacos, 4 servings


  • 10 cups water
  • 2 cups uncooked brown rice
  • 2 cups chopped fresh tomatoes
  • 1 cup dairy-free cheese, such as Galaxy Food's Mexican Cheese Shreds
  • 1 15-ounce can chili beans in sauce*
  • 1 t. chili powder
  • 1 t. salt
  • 1/2 t. onion powder
  • 1/2 t. garlic powder
  • 8 corn taco shells
  • Guacamole, for serving
  • Dairy-free sour cream, for serving
  • Salsa, for serving (optional)


1. Prepare the rice. Bring the 10 cups water to boil over high heat in a large pot. Meanwhile, place the rice in a fine-mesh strainer and rinse under cold water for about a minute, swirling the rice with your hand to ensure even rinsing. Once the water is at a full boil, carefully add the rice, and stir once. Turn the heat down to medium-high and cook the rice at a boil, uncovered, for 30 minutes, stirring occasionally.

2. Carefully pour the rice into a strainer and drain the excess liquid from the rice for 10 seconds, giving the strainer one good shake. Return the rice to the pot off the heat, cover, and set aside for 10 minutes.

3. After the 10 minutes, fluff the rice with a fork. Add the chopped fresh tomatoes, dairy-free cheese, chili beans in sauce (with the sauce), chili powder, salt, onion powder, and garlic powder. Mix until evenly mixed and return the pot to medium-low heat and cook for 5 minutes, stirring often, until the ingredients are heated through and the dairy-free cheese has melted slightly.

4. Assemble the tacos and serve. Portion the rice-bean mixture into each of the taco shells. Top each taco with a generous scoop of guacamole, dairy-free sour cream, and salsa (if using). Serve immediately.

* Cook's Note:

    If a can chili beans in sauce is not available (or the brand you like is not available), feel free to use a can of regular kidney beans or black beans. Just be sure to drain the liquid from the beans and rinse the beans before adding to the rice, and then taste-test to see if you'd like to add a little bit of hot sauce or a few tablespoons of other dairy-free, vegan taco sauce to your rice.

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