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+ servings

Veggie Tacos and Spanish Rice

So fresh and so filling! We love this meal and hope you will too!
Prep Time10 minutes
Cook Time45 minutes
Servings - 4 servings

Ingredients 

  • 1 cup rice, uncooked
  • 6 oz. can tomato sauce
  • 1 tsp ground cumin
  • Dash of garlic powder
  • Salt and pepper, to taste
  • 8 corn tortillas
  • 1 cup shredded Monterrey jack cheese
  • 2 green bell peppers seeded and sliced
  • 5 mushrooms sliced
  • 1 onion sliced
  • 2 tsp olive oil
  • 1 avocado sliced
  • 1 tsp lemon juice
  • 2 garlic cloves, crushed
  • Salt, to taste

Instructions

  • Cook 1 cup of rice in 2.5 cups of water. Bring water boil. Add rice. Return to boil. Add other 1/2 can of tomato sauce. Add seasonings. Cover rice and simmer for 20 minutes.
  • Cut bell peppers, onions and mushrooms into strips/slices. Saute in olive oil until vegetables are tender. Stir often.
  • Place tortillas open on a baking sheet. Top with shredded cheese. Bake at 350 for 10-15 minutes until all cheese has melted.
  • Remove from oven, top with sauteed vegetables, roll up and they are ready to be served.
  • Make homemade guacamole. Slice open and remove seed. Scoop out flesh from avocado. Smash with fork. Add crushed garlic, lemon juice, and salt (to taste). Other optional mixins: 1-2 Tbsp Rotel, 1-2 Tbsp sour cream.
  • Serve veggie tacos topped guacamole and a side of Spanish rice.