This recipe works for white, brown or black rice. I love black rice for its texture and crunch.
VEGAN TACOS WITH
COCONUT BLACK RICE
1 cup of cooked coconut rice
10 asparagus stems
1/2 cup mushrooms (I used oyster in this recipe)
1 cup fresh spinach
4 corn tortillas
*Momofuku chili crunch (my favorite go to spice)
Heat 1 cup of black rice in a saucepan.
Add 1/2 cup of coconut milk and 1 cup of water.
Stir, bring to a boil and simmer approximately 20 minutes. I love having cooked rice in the fridge as a last minute addition to so many meals.
Sauté mushrooms in a sauté pan until soft.
Add asparagus and sauté approximately 10 minutes. Finish with spinach.
If pan is dry I like to add a little water as I prefer it not to be oily.
Add a little salt and pepper.
In a cast iron pan warm corn tortillas.
Place warm tortillas on plates and brush with *chili crunch.
Spoon the mushrooms mixture on each.
If you do not have the Chili crunch, add red Chili pepper flakes to the mushroom mixture.
YES PLEASE! Gracias!
let me know how you like the tacos! Miss the Nickels…..XOXO
Just received Chili Crunch in the mail today. Looking forward to preparing these Vegan Tacos!