|Mouthwatering simple pita tacos.|
Some folks prefer red beans and rice better (and it's a more available offering), but I find black beans a much more delicious component to rice. Something about these beans just gets me going- maybe it's all of that feel good fiber!
This recipe has almost a creamy texture that of risotto. Surrounded in a cheesy good filling, hummus, tasty soft carrots, red onions, and Popeye spinach (yes I've been eating a lot of this lately, but I love it!) make these plain store bought whole wheat pita pockets an overstuffed delight. Quite a messy sandwich (or wrap?) and one that should be eaten alone unless you don't mind being stared at for having cheese drip down chin. A napkin is a definite must!
Other great veggie substitutes/additions would include bell peppers, tomatoes, and grilled mushrooms. Mmmmmhmmmmmm!
Vegan Ultimate Black Beans & Rice Stuffed Pita Tacos Ingredients and Preparation
2 cup brown rice, the ten minute variety (yes I'm a cheater)
2 1/2 cup low sodium vegetable broth
1 can black beans, drained and rinsed
1/3 cup nutritional yeast
1/4 cup dairy free milk
a few pieces of Daiya Jalapeño Garlic Havarti (5-6 narrow chunks)
1 tablespoon olive oil
1 teaspoon garlic, minced
1 teaspoon turmeric
1/2 teaspoon curry powder
1/4 teaspoon white pepper
1/2 cup hummus
2 cup spinach
1/2 cup carrots, steamed
1/2 red onion, chopped
Prepare rice in vegetable broth.
Add black beans during last few minutes of cooking time.
Stir in nutritional yeast, Daiya cheese, olive oil, garlic, turmeric, curry powder, and white pepper.
|Nutritional yeast & a little bitty pieces of Daiya Jalapeño Garlic Havarti melt right into the black beans & rice!|
|Inside of an empty pita layer with hummus, spinach (or any other kind of leafy green), black beans and rice mixture, carrots, & onions.|
|Look at that spinach action! Holy moly!|