Taco dinner | Our Recipes
The elements of this dish can be used in multiple ways – from tacos to burrito bowls, salads to dinner sides
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.doctorsfornutrition.org.
Cooking tools:
- Blender
- Citrus press
- Baking dish
- Skillet
- Saucepan
- Stove
- Mixing bowl
- Cutting board
- Chef's knife
- Grater
- Can opener
- Colander
- Measuring cup
- Measuring spoon
- Wooden spoon
- Fork
- Serving platter
Ingredients
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 medium carrot, grated
- 2 sticks of celery, chopped
- 2 x 400g cans white beans, rinsed and drained
- 1 tbsp tomato paste
- 1 tsp sweet paprika
- 1 x 400g can chopped tomatoes
- Water, as needed
- 2 bay leaves
- Pepper to taste
- 4 cups cooked brown or black rice (approx 2 cups uncooked)
- 3 tsp ground cumin
- 2 tsp garlic powder
- 1 tsp onion powder
- 2 tsp paprika
- 2 tsp dried oregano
- Pinch chilli powder (optional)
- 1 cup soaked cashews, rinsed and drained (either overnight or for 30 minutes in boiling water)
- 1 lemon, juiced
- ½ cup Water
- Chives, finely sliced as garnish (optional)
- Avocado, mashed
- Ripe tomatoes, chopped
- Lettuce, finely sliced
- Chilli sauce (optional)
- Corn or whole grain tortillas (or try using lettuce leaves as taco shells instead)
- Fresh coriander
