v2020.10.08
Tacos, burritos, refried beans, Spanish rice, hot sauce, salsa, queso; these are some of my favorite foods. As a young child I remember eating at Tex-Mex restaurants with Mom & Dad. I didn’t like hot sauce then so I would dip the chips in those individual butter containers. Now, I really love hot sauce and could drink it by the gallon. This recipe tastes like Taco Bell or a decent Tex-Mex restaurant that doesn’t squeeze beans from a tube. This recipe is several recipes I have made before that I have combined so that I can have Taco Night for a week. In the image above I have used 6 romaine lettuce leaves to make 3 tacos. The flavor is more like a burrito because of the rice and beans but I love it.
In this recipe I have used romaine lettuce as a wrap but you could use butter lettuce, cabbage, iceberg lettuce, collards, sliced jicama, bok choy, or napa cabbage. You could also just eat this as a dip using carrots, broccoli, french fries, celery, cauliflower, okra, apples, etc.
Makes 3078g, 8.623 meals at 300kcal each.
Keywords: soy free, fat-free, nut free, seed free, oil free, gluten free, vegan, vegetarian, sugar free, animal free, no added sugar, no added fat, no added oil, no added salt
Ingredients:
Spanish Beans & Rice
168g, 1 cup – Pinto Beans, dry
670g, 3 cups – Vegetable Broth or Water
168g, 1 cup – Basmati Brown Rice
2 tsp – Garlic Powder
5 tsp – Cumin
1-½ tsp – Chipotle
3 tsp – Oregano
½ tsp – Chili Powder (no salt added)
Additional Vegetable Broth or Water
Queso Cheese Dip
592g, 4 – Gold or Yellow Potatoes
264g, 4 – Carrots
206g, ½ can – Tomatoes
200g, 1 – Onion
20g, 1 – Jalapeno
42g, 1 – Lemon or Lime
2 tsp – Garlic Powder
2 tsp – Onion Powder
1-½ tsp – Chipotle
¼ tsp – Turmeric
64g, 1 cup – Nutritional Yeast (unfortified)
Hot Sauce
411g, 1 can – Tomatoes
200g, 2 – Carrots
4 – Garlic Cloves
1 – Serrano Pepper
1 tsp – Cumin
1 tsp – Cilantro
2 tsp – Chipotle
Onion & Mushroom Salsa
242g, 1 – Onions Sweet
134g, 8 – Mushrooms, white button
Additional Vegetable Broth or Water
180g, ½ can – Tomatoes
Instructions:
Spanish Beans & Rice
- Add beans and vegetable broth to the Instant Pot and cook for 40 minutes using a natural pressure release.
- Remove 122g of cooked beans and use the immersion blender on the beans in the pot.
- With the bean water still in the pot add the rice. Cook for 22 minutes with the “keep warm” feature off and use a natural pressure release. The rice will absorb all the liquid and there will be very minimal sticking to the pot.
- Mix in the whole beans and spices using as much vegetable broth as necessary to make it easy to mix. Add the broth in small amounts and all of it will be absorbed by the beans and rice.
Queso Cheese Dip
- Chop everything and add it to the Instant Pot with vegetable broth. Steam for 20 minutes using quick release.
- Add tomatoes, lemon, lime to the blender first then add the other vegetables. Press everything down so that they make contact with the blade. Then blend until it has a smooth cheese dip like consistency. Next add the spices and blend. *You shouldn’t need extra liquid if everything is still warm.
Hot Sauce
- Add tomatoes to the blender then add everything else and blend.
Onion & Mushroom Salsa
- Heat up a frying pan then chop mushrooms and onion.
- Add the onion to the pan and make sure it is spread out so that the onion makes contact with the pan. Then wait a few minutes.
- Get your vegetable broth ready and start checking for brown spots sticking to the pan. When you see that it is sticking, pour a very small amount of vegetable broth and move the onion around to deglaze the pan.
- When the onion has browned a bit you can remove it from the pan and drop in the mushrooms and saute them the same way.
- Remove the mushrooms from the pan when cooked and mix with the onions and tomatoes.
- Get 6 romaine lettuce leaves and stack 2 leaves then add in this order Spanish Beans & Rice, Onion & Mushroom Salsa, Hot Sauce, and Queso Cheese Dip. Do the same for the other lettuce leaves.
- Serve.
Note: The Spanish beans & rice, onion & mushroom salsa, and queso cheese dip are best served warm.
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