How to Make Award-winning Veggie Taco Bowls

Hello everybody, it's Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Easiest Way to Prepare Speedy Veggie Taco Bowls. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Veggie Taco Bowls, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Veggie Taco Bowls delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Veggie Taco Bowls is 6-8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must first prepare a few ingredients. You can have Veggie Taco Bowls using 13 ingredients and 3 steps. Here is how you cook it.

More pantry cooking inspiration. This is a hearty, meatless meal and any leftovers taste just as good.

Ingredients and spices that need to be Make ready to make Veggie Taco Bowls:

1. 2 cups minute brown rice, for serving
2. 1 tbsp. olive oil
3. 1 bell pepper, diced
4. 1/2 yellow onion, diced
5. 2 stalks celery, diced
6. 1 large carrot, peeled and diced
7. 4 cloves garlic, minced
8. 1 can (15 oz.) heat roasted diced tomatoes
9. 1 can (15 oz.) unsalted pinto beans, drained and rinsed
10. 1 can (15 oz.) unsalted black beans, drained and rinsed
11. 1 packet taco seasoning (or equivalent amount homemade)
12. 1 cup frozen corn
13. 1 1/2 cup water or unsalted vegetable broth

Steps to make to make Veggie Taco Bowls

1. Heat the oil in a large pot over medium heat. Once it's hot, add the onion, pepper, carrot and celery with a big pinch of salt. Cook, stirring often, until it has softened up, about 5 or so minutes. Then stir in the garlic and cook just until fragrant. Stir in the tomatoes, beans, seasoning, corn and water and increase the heat to med-high.
2. Once it begins to bubble, lower the heat down to med-low and let it simmer, stirring occasionally, for 15-20 minutes, until the liquid has reduced and the mixture has thickened.
3. While it simmers, prepare the minute rice in a separate pot according to package directions and when it's done, fluff it with a fork and season to taste with salt and pepper. To serve, place a scoop of rice in a bowl and a scoop of the bean mixture over the rice. Top with whatever taco toppings you like best.

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