Veggie Taco Bowls.

Surprisingly this is an easy recipe just taking into consideration the extra ones. I think the hardest share is to locate the best ingredients hence you can enjoy the appetizing Veggie Taco Bowls for your lunch with your associates or family. You can have Veggie Taco Bowls using 13 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Veggie Taco Bowls

It's 2 cups of minute brown rice, for serving.
It's 1 tbsp. of olive oil.
Prepare 1 of bell pepper, diced.
Prepare 1/2 of yellow onion, diced.
It's 2 stalks of celery, diced.
Prepare 1 of large carrot, peeled and diced.
Prepare 4 cloves of garlic, minced.
Prepare 1 can (15 oz.) of heat roasted diced tomatoes.
You need 1 can (15 oz.) of unsalted pinto beans, drained and rinsed.
Prepare 1 can (15 oz.) of unsalted black beans, drained and rinsed.
It's 1 packet of taco seasoning (or equivalent amount homemade).
It's 1 cup of frozen corn.
You need 1 1/2 cup of water or unsalted vegetable broth.

Veggie Taco Bowls instructions

Heat the oil in a large pot over medium heat. Once it's hot, add the onion, pepper, carrot and celery with a big pinch of salt. Cook, stirring often, until it has softened up, about 5 or so minutes. Then stir in the garlic and cook just until fragrant. Stir in the tomatoes, beans, seasoning, corn and water and increase the heat to med-high..
Once it begins to bubble, lower the heat down to med-low and let it simmer, stirring occasionally, for 15-20 minutes, until the liquid has reduced and the mixture has thickened..
While it simmers, prepare the minute rice in a separate pot according to package directions and when it's done, fluff it with a fork and season to taste with salt and pepper. To serve, place a scoop of rice in a bowl and a scoop of the bean mixture over the rice. Top with whatever taco toppings you like best..

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