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Vegan Taco Tuesday + Meal Prep

I don’t know about you, but I try to celebrate Taco Tuesday as much as possible and in as many ways I can think of- going out and at home! I LOVE that this holiday happens to come around once a week. Here’s one of my favorite go-to recipes that also allows for me to meal prep for a few days with the leftovers. Unless I’m cooking for family/friends, then there’s enough to go around!

Ingredients: Corn Tortillas, Brown Basmati Rice, Corn, Black Beans, Salsa, Bell Peppers, Avocado, Jalapenos, Scallions, Lime, Garlic Powder, Onion Powder, Pink Himalayan Salt, Olive Oil

Total Time: 45 minutes, 4 meals total (1 for my dinner and 3 meal preps)

  1. Bring 2.75 cups of water to a boil, then add 1 cup of Brown Basmati Rice, 1 tablespoon of olive oil, and 1 teaspoon of Pink Himalayan Salt. Cover with a lid, turn heat to simmer, and let cook for 30 minutes.

  2. Rinse bell peppers (I used 2 green peppers in this recipe), throw out seeds, and cut into long slivers. Rinse and mince 2 strings of Scallions.

  3. Add to peppers to sauté pan on medium heat, then add 1 tablespoon of Olive Oil, 2 teaspoons of Garlic Powder, 2 teaspoons of Onion Powder, and 1/2 of your Scallions. Let cook for 25 minutes, stirring occasionally.

  4. Open Corn and drain excess juice from can. Add Corn to pot and set to medium heat. Add 1 teaspoon of Garlic Powder and 1 teaspoon of Onion Powder. Stir occasionally.

  5. Open Black Beans and add to pot and set heat to medium (no draining). Add 1/2 cup of Salsa to beans and stir occasionally.

  6. Cut 2 limes into wedges, once down the middle and then into thirds.

  7. Remove Rice from burner (should be done about now). Leave lid on for 5 minutes.

  8. Slice 2 Avocados out and empty contents into mixing bowl. Squeeze 2 lime wedges into bowl and add 1 teaspoon of Garlic Powder, one teaspoon of Onion Powder, 1 tablespoon of Corn (from your pot), and the other 1/2 of your scallions. Mash with spoon.

  9. Microwave 6 tortillas for 30 second between two damp paper towels.

  10. Remove lid from Rice and add 1 tablespoon of Garlic Powder and 1 tablespoon of Onion Powder. Mix.

  11. Arrange Tortillas on plate (I double them up because the Corn Tortillas fall apart so easily). Fill each Tortilla with: 3 tablespoons of Rice, 2 Tablespoon of Black Beans, 1 Tablespoon of Corn.

  12. Garnish with 1 tablespoon of Guacamole and 1 lime wedge each.

Right after I finish preparing my plate, I empty the leftovers into Tupperware containers for meal prepping. I also like to do my dishes before I sit down to eat, so I can relax after my delicious meal!

** Pro Tips**

  • Long Lasting Guac: Portion Guacamole into salad dressing containers. After filling each cup, tap the container on the counter to remove any excess air stuck inside. You can even put a layer of plastic wrap on top before the lid to help keep the vibrant green color and taste.

  • For best quality, use meal prepped containers to store for the week. Each day, use a spoon to make a smaller portion in a new container for meals. Keeping the ingredients separate will keep them from getting mushed together or having soggy taste.

  • Cutting down on Carbs? No worries! I love to make a Power Bowl out of the same ingredients. Simply place ingredients in a bowl and add some Spinach instead of Tortillas.

I love how simple it is to prepare this meal, and I love that I can eat it for a few days after! With such a busy schedule, it’s hard to spend this much time in the kitchen (+ dishes!) every day. This recipe also works well with my Raw Vegan lifestyle I’ve been practicing for the past month. Less processed foods, more mind + body conscious ingredients!

What’s your favorite way to celebrate Taco Tuesday?

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