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Taco Bowl

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Serves 4-6 | Prep Time 15 | Cook Time 20-30

Why I Love This Recipe

FEATURING: Lettuce, cucumber, tomatoes, fresh onions, garlic scapes and cilantro.

An easy meal that everyone loves. Great for lunches. You can make them into tacos too for a change! Try accompanying the bowls with homemade tortillas to impress your guests:

Ingredients You'll Need

1 cup of dry calrose rice (or rice of choice)

2 tablespoons oil
1 green onion, chopped
1-2 garlic scapes, chopped (or 1-2 garlic cloves, peeled and minced)
1 tomato, chopped
1 teaspoon dried coriander
1 teaspoon dried cumin (optional)
1/2 teaspoon fine sea salt, or to taste
1 (14-ounce) can black beans (or other bean, such as white kidney beans), drained and rinsed
A few branches of cilantro, finely chopped

1 recipe of Cilantro-lime dressing:
1/2 head of lettuce, chopped (or as needed)
1 cucumber, chopped
1 green onion, chopped
A handful of cilantro, chopped (for garnish)
1 avocado, cut in slices (optional)


MAKE THE RICE: Add the rice and 1 tablespoon of oil or butter into a medium pot along with 2 cups of water. Increase heat to medium-high and bring to a simmer. Immediately reduce the heat to low-medium, and cover with a lid. Cook the rice until it’s tender and the water is absorbed. For cal rose rice this will take 15 to 20 minutes, but please follow the directions on your specific package for best results.

MAKE THE BEANS: In a large wok or skillet, add the oil over medium heat. When hot, stir in the green onion and garlic scapes and sauté for about 2-3 minutes. Stir in the chopped tomatoes, dried coriander and dried cumin (if using), and salt. Continue sautéing for another 3 to 5 minutes (increasing/reducing heat if necessary), until the tomato softens. Now stir drained and rinsed black beans. Cook for a few more minutes until heated throughout. Taste and add more salt if desired. Remove from heat. Stir in the cilantro.

ASSEMBLY: When the rice is ready, divide the rice between 2 to 3 bowls. Top each with beans. Add a handful of chopped lettuce, cucumber, green onions, cilantro, avocado and cilantro-lime dressing. Serve.

You can also serve with homemade tortilla chips (see description for recipe link).

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