Black Bean Brown Rice Vegan Taco Skillet
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This Black Bean Brown Rice Vegan Taco Skillet is a super easy dinner or make ahead lunch – serve in a bowl, over a salad or in taco shells.
If you follow me on Instagram, then you saw my post a couple weeks ago when I made this vegan taco skillet and asked if you all wanted an official recipe on TSV. The answer was a resounding “YES”.
Well the people spoke, and I have answered…the recipe is here.
How to serve this Black Bean Brown Rice Vegan Taco Skillet
This is that dinner you will want to make on a regular basis. It takes 30 minutes and you can serve it so many different ways. In tacos, burritos, bowls or salads.
You could also leave it in the skillet, load it up with avocado, cilantro & limes and serve this at a party with a side of chips!
Need a tasty sauce to serve this with? How about my Jalapeño Cilantro Sauce?
Need more recipe inspo? Check these out:
Black Bean Brown Rice Vegan Taco Skillet
Ingredients
- 2 tbsp olive oil
- 1/2 large red onion or 1 small onion, diced
- 1 bell pepper any color, diced
- 1 jalapeño chopped, optional
- 1 packet taco seasoning
- 1 chipotle pepper in adobo sauce chopped
- 1 tbsp chipotle pepper adobo sauce from the can
- 1/4-1/2 cup salsa to taste
- 1 15-ounce can black beans drained, but not rinsed
- 1.5 cups brown rice cooked
- cilantro, limes, avocado for topping
Instructions
- Heat olive oil in a skillet over medium-high heat. Add red onion, bell pepper, jalapeño and taco seasoning to the skillet and lower heat to medium. Sauté, stirring regularly until veggies have softened (approx. 5-7 minutes).
- Add chipotle pepper, adobo sauce, salsa, black beans and brown rice to the skillet and stir to combine. Allow everything to continue to cook for an additional 5 minutes.
- Serve in tacos, burritos, bowls or salads topped with cilantro, limes and avocado.
Video
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Made this for dinner and it was so delicious and easy to make! I didn’t have chipotle peppers so I used a combination of tomato purée and smoked paprika and it tasted great. Looking forward to trying more of your recipes!
This sounds really good, but I have one question. Is it 1.5 cups already cooked rice, or 1.5 cups uncooked rice, cooked? I’m thinking it’s already cooked rice, because I don’t see any water in the recipe for the raw rice to cook in.
1.5 cups uncooked rice would make 3 cups rice or more, which seems to be too much rice for the dish.
Thanks for any help.
You are correct it is 1.5 cups of cooked rice 👍
This sounds delish, but is it very spicy? I can’t tolerate very much spice because of the capsaicin, which i have a reaction to. Is there a way i could tone it down, i would love to make this!!
I would omit the jalapeno and use a mild taco seasoning. The chipotle pepper adds more of a smokey flavor, but if you are super sensitive to heat, then I would swap the chipotle pepper for some smoked paprika!
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Simple, colorful and delicious. I didn’t have the chipotle in adobo when I first made it but it was still excellent!
i loved the sound of this recipe–the yummy ingredients and the ease of preparation. i’m not vegan or even vegetarian, so i was planning on putting rotisserie chix with it! i forgot to bring a list of what i needed to the grocery store, but alas it mattered not–i think the only thing i forgot was salsa & a bell pepper. this was so fantastic that i’m inviting my vegan friend over for dinner tonight & can’t wait to serve this! (sans rotisserie chix, of course!) thank you!
Yay! So glad it was a hit!
This recipe was so delicious. We ate it just in a bowl topped with avocado but it would make a really yummy burrito or taco filling. This is going in the rotation for sure, thank you!
Yum – anything with avocado you can count me in 🙂 So glad you liked it!