Meatless Monday: Rice and Bean Crunchy Tacos with Ginger Chile Salsa

We’re sitting under a layer of ice with all but a handful of things near us closed and cancelled for the day.  We’re forced into the terrible comfort of our own home;  made to lounge in our slippers in front of the fire for an extra day.

Oh, darn you, winter.

…or not.



This weekend we did the bulk of our holiday decorating and shopping.  We got our tree up, the lights untangled, the hooks have been located and the Christmas music files have finally been unearthed.   Not too shabby for one weekend if I say so myself, now it’s time to take it easy.



This fast and easy meatless Monday dish will warm anyone up.   This recipe is adapted from the April, 2013 issue of Bon Appetit Magazine.  And, by adapted, I mean I pretty much made their recipe and then put it in a taco.  Nothing too extravagant, obviously but it’s Monday, and this quick little addition made this dish go from officially kid loathed, to kid-loved by the simple little miracle of a taco shell.  I left the salsa separate since the kids are not fans of anything with flavor that’s spicy.


The result was a very budget conscious, time efficient, gluten-free, vegan dish that is easily adaptable to hold your favorite garnishes and personal twists.  It was hailed as an official winner by three of the pickiest eaters I’ve ever known –otherwise known as my two boys and husband.

Rice and Bean Tacos with Ginger Chile Salsa

Adapted from: Bon Appetit, April 2013

  • 2 tablespoons olive oil, divided
  • 1 medium onion, chopped, divided
  • 1 cup brown rice
  • Kosher salt
  • 1/2 cup coarsely chopped fresh cilantro, divided (optional or you may substitute fresh parsley)
  • Freshly ground black pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 15-ounce cans black or red beans, rinsed (I used one can of each)
  • 1 cup low-sodium vegetable broth or water
  • 2 red jalapeños or Fresno or Holland chiles, stemmed, halved, seeded
  • 1 garlic clove
  • 1 tablespoon chopped peeled ginger
  • 1 tablespoon finely grated lime zest
  • 1/4 cup fresh lime juice

In a medium saucepan over medium heat, heat one tablespoon of oil.  Add 1/4 of onion and cook until soft or about 5 minutes. Add rice and stir to coat in oil.  Add 2 cups water and season water to taste with salt.  Bring to a boil then reduce heat to low to simmer until rice is just tender, or about 40-50 minutes.

Remove saucepan from heat. Let stand, covered, for 10 minutes. Fluff rice with a fork. Add cilantro if desired and season with salt and pepper.

While rice is cooking, preheat medium saucepan over medium heat and add oil and 2/3 of remaining onion. Cook onion until softened, or about five minutes.  Stir in coriander and cumin and allow to cook for one minute.  Add beans and broth; season with salt and pepper to taste.  Bring to a boil, reduce heat to simmer gently, occasionally mashing beans, until thickened, 8-10 minutes.

Pulse chiles, garlic, ginger, lime zest, lime juice, and remaining onion in a blender until a chunky sauce forms. Season salsa with salt.  Crisp corn tortilla taco shells in oven until warm.  Gently fold rice and beans together.  Spoon salsa into bottom of taco shells and top with rice and beans.  Garnish with arugula and if desired, some cheese.

Serve with lime wedges.  Enjoy.


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9 Responses to Meatless Monday: Rice and Bean Crunchy Tacos with Ginger Chile Salsa

  1. it doesn’t sound so bad lounging in the comfort of home :) We’re still waiting for a bit of snow to arrive!

  2. Whoa…outside looks cold! Your Christmas tree is gorgeous. It’s a great meal for the day you need to stay in. :) And it’s my first salsa recipe that requires ginger! How fabulous – I love ginger in food. :)

  3. hotlyspiced says:

    Your tree is so pretty. We’re putting ours up on Saturday – it’s a real one so we can’t get it too early or it will die before the big day. These tacos look like they’re full of flavour xx

  4. kitchenriffs says:

    The tacos look great, but it’s that ginger chile salsa that looks outstanding! Really like that. Good post – thanks.

  5. Interesting and the tacos looks so good, who needs meat when vegetarian looks and tastes this good right?.

  6. Love the ginger in your salsa – great way to brighten up these veggie tacos!

  7. Kelly says:

    Yay, way to go on getting so much done this weekend, your tree looks beautiful Kate :) We love tacos and this meatless version sounds wonderful! So glad to hear your boys loved this too :)

  8. Wow, that ginger chile salsa sounds sooo good! My husband wants tacos for his birthday, so I think I will have to include this salsa. Thanks for the recipe!

  9. Yum! I love tacos, and I know I need to expand to non-meat ones occasionally. This looks so flavorful I probably won’t miss the meat :)

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