Veggie Taco Bowls.

Actually this is an easy recipe just when the extra ones. I think the hardest allowance is to find the best ingredients so you can enjoy the savory Veggie Taco Bowls for your dinner with your associates or family. You can have Veggie Taco Bowls using 13 ingredients and 3 steps. Here is how you cook that.

Ingredients of Veggie Taco Bowls

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

Veggie Taco Bowls step by step

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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