I adapted this healthier version of the traditional restaurant favorite to make it meatless as well as gluten-free. It's hearty, healthy and easy.
Gluten-Free Vegan Taco Bowls
1/2 cup dry pinto beans
1/2 cup dry black beans
6 cups water
1/4 tsp cayenne pepper
1/2 tsp cumin
1 tsp cilantro
1/2 tsp garlic powder
1/2 tsp chili powder
dash black pepper
1 tbsp olive oil
1/2 cup onion, diced
1 clove garlic, minced
1 cup brown rice
3 tbsp tomato paste
2 1/4 cups water
1/4 tsp chili powder
1/2 tsp cumin
8 large leaves romaine lettuce
2 large tomatoes, diced
1/3 cup snipped fresh cilantro
juice of 1/2 small lime
2 large avocados
2/3 cup shredded cheese *
In large pot add pintos, black beans and 6 cups water.
Bring to a boil. Simmer for 2 hours or until beans are soft.
Stir in cayenne, cumin, cilantro, pepper, garlic powder and chili powder. Set aside.
Meanwhile, in medium pot, sautee onion and garlic in olive oil.
Add rice and toast until golden.
Mix in tomato paste, then stir in water, chili powder and cumin. Bring to a boil. Reduce heat and cook 55 minutes or until water is absorbed.
Shred lettuce and combine with tomatoes, cilantro and lime juice. Toss well.
To assemble:
Place 1/6 rice in bottom of bowls. Top with 1/6 beans, 1/6 lettuce mixture, 1/6 avocados and sprinkle with cheese as desired.
* To make recipe vegan, substitute vegan cheese or omit cheese entirely.
