Mexican Rice and Bean Soft Tacos

Ingredients (use vegan versions):

• 2 cups white rice
• 1 can tomato sauce
• 1 can vegetable broth (2 cups)
• 1 small white onion
• 2 cloves garlic
• 1/4 cup frozen corn (thawed)
• 1 can (precooked) pinto beans

Directions:

In a medium saucepan, saute diced onion until clear, then add 1 clove diced garlic (reserve second clove for later). Add uncooked rice and saute on med-high heat until rice is golden- brown (be careful not to burn). Add tomato sauce and vegetable broth. Bring up to a boil, cover, and reduce heat to low. Simmer for 20 minutes. While rice is cooking, strain the pinto beans and cook with reserved garlic. Add water (or I used the leftover juice from the can) and partially mash the beans. Do this periodically while the beans cook. Add pepper and salt to taste. After rice is ready, add corn and warm up for another minute. Warm up the corn tortillas in a skillet and serve with a little shredded lettuce, vegan sour "cream" and salsa.

Serves: 2

Preparation time: 20 min