June 03, 2022

Vegan Spanish Rice Chili Tacos by Jasmine Briones

Name: Vegan Spanish Rice Chili Tacos by Jasmine Briones
Ingredients: 1 box Right Foods Chili Bean Soup; 1 clove garlic, minced; 1/3 cup onion, diced; 1/4 cup bell pepper (any color) diced; 1/4 cup water; 3/4 cup uncooked brown rice; 1/4 cup cilantro; 1/2 cup corn kernels; 1/4 cup chopped tomatoes; 1/4 teaspoon cumin; 1/4 teaspoon chili powder; 1/8 teaspoon paprika; 8 small tortillas; 2 cups destemmed and chopped kale; 1 avocado cut into slices; 1/4 cup cilantro chopped (for garnish)

These tacos will make your taco Tuesday the best one yet. Spanish rice, beans, veggies, and creamy avocado create the perfect balance of flavors. This recipe brings a filling, flavorful, and healthy meal to your table.

We partnered with Jasmine Briones of Sweet Simple Vegan to bring you this tasty recipe.

The base of the tacos is comprised of Spanish rice and our Organic Chili Bean Soup, made with black beans, vegetables, and lots of spices.

Our soups have been named the Best Soup for Men by Men's Health Magazine and the Best RTS Soup by US News. We’re here to help you feel your best – that’s why we make a wide variety of organic, gluten-free, protein, and lower sodium options to fuel your needs. Learn more about Right Foods here.

If you made these tacos, leave a few stars down below and tell us how we did. Or snap a picture and tag us on Instagram so we can see your masterpiece for ourselves!

Check out some of our other awesome recipes:

Vegan Spanish Rice Chili Tacos by Jasmine Briones

Rated 3.0 stars by 1 users

Ingredients

1 box Right Foods Chili Bean Soup
1 clove garlic, minced
1/3 cup onion, diced
1/4 cup bell pepper (any color) diced
1/4 cup water
3/4 cup uncooked brown rice
1/4 cup cilantro
1/2 cup corn kernels
1/4 cup chopped tomatoes
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/8 teaspoon paprika
8 small tortillas
2 cups destemmed and chopped kale
1 avocado cut into slices
1/4 cup cilantro chopped (for garnish)

Directions

To cook the Spanish rice, grab a medium pot, add the garlic, onions, and bell pepper onto a non stick pan with 1/4 cup water, and sauté on medium until translucent and fragrant.
Add in the remaining ingredients and stir until uniform.
Bring to a boil over medium, then cover and simmer over low for 30 minutes. Remove from heat and allow it to sit covered for another 15 minutes.
Remove the cover, fluff with a fork, then dig in!
To cook the tacos, steam your chopped kale in a steamer basket until softened and bight green, about 3-4 minutes.
Using tongs, place the tortillas over an open flame on the stove (on medium) for about 45 seconds, or until softened and slightly browned (starting to char). Flip them and char the other side (the second side will take less time than the first). Continue until you have done this to all of the tortillas.
Divide the chili, kale, avocado and cilantro amongst the tortillas, and serve warm.

Vegan Spanish Rice Chili Tacos by Jasmine Briones

Vegan Spanish Rice Chili Tacos by Jasmine Briones

Ingredients

Directions

Shop Now

Vegan Chicken Ramen Noodle Soup Cup- made with Organic Ramen Noodles

Miso Ramen Noodle Soup Cup- made with Organic Ramen Noodles

Pad Thai Noodle Gluten-Free Soup Cup

Split Pea Gluten-Free Soup Cup

Big Cup Variety Pack Sampler

Gluten-Free Soup Cup Sampler