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Double-Shelled Black Bean Tacos

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Double-Shelled Black Bean TacosCan’t decide between soft tortillas or a hard shell for your tacos? Now you don’t have to! These Double-Shelled Black Bean Tacos are filled with Spanish rice, creamy black beans, and pico de gallo, and they’re made with both soft and hard taco shells.

Double-Shelled Black Bean TacosTacos to To Go!

Last week I mentioned that I don’t spend all day every day cooking. Sometimes I get too busy, and other times I just don’t feel the inspiration to make a big meal. There are times when I will pick up prepared foods, and other times we order take-out. One of our go-to places for takeout is a Mexican restaurant in the next town. Their menu is vegetarian-friendly, and making dishes vegan is just a matter of asking them to remove the cheese. They even make their own tofu sour cream!

While they offer vegetable wraps, burritos, and chili, my favorite item to order is the taco. Well, two tacos to be precise, because they come two to an order, and they’re served with a giant side salad. They fill their tacos with Spanish rice, creamy black beans, pico de gallo, and a heaping mound of shredded romaine. But my favorite thing about the tacos is the shell. They place a soft corn tortilla inside a crispy hard shell, which is not only extra tasty, but it also ensures that the shell stays crunchy. No more losing fillings out of the bottom when you pick up your taco!

Double-Shelled Black Bean TacosDouble-Shelled Black Bean Tacos

Since most of the time I do want to cook, I sometimes make these double-shelled black bean tacos at home. Making all of the components may sound a little time consuming, but they can be made in advance and then assembled when you’re ready to eat. I sometimes top these tacos with chopped avocado, vegan sour cream, hot sauce, or cashew cheese sauce, but they’re also just as good as is.

Double-Shelled Black Bean Tacos are perfect for any Taco Tuesday as well as Cinco De Mayo celebrations!

Double-Shelled Black Bean Tacos

Double-Shelled Black Bean Tacos

Double-Shelled Black Bean Tacos

Dianne Wenz
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 10 tacos

Ingredients
  

For the Rice

  • 1 teaspoon olive oil
  • ½ cup diced red onion (about half an onion)
  • ½ teaspoon sea salt
  • 1 clove garlic, minced
  • 1 cup brown rice
  • 2 cups vegetable stock
  • 1 14-ounce can diced tomatoes, with their juices
  • ¼ teaspoon oregano

For the Black Beans

  • 1 teaspoon olive oil
  • ½ cup diced red onion (about half an onion)
  • 1 garlic clove, minced
  • 1 ½ cup cooked black beans (or one 14-ounce can)
  • ¼ cup vegetable stock
  • ½ teaspoon red pepper flakes
  • ½ teaspoon sea salt
  • ¼ teaspoon ground cumin

For the Pico de Gallo

  • 3 Roma tomatoes, diced
  • 1 jalapeno, seeded and finely diced
  • 1 scallion, chopped
  • ¼ cup red onion, diced
  • 2 tablespoons fresh cilantro, chopped
  • 1 clove garlic, minced
  • ¼ teaspoon sea salt
  • 1/8 teaspoon black pepper

For the Tacos

  • 10 6- inch soft corn tortillas
  • 10 hard shell corn tortillas
  • 4 cups shredded romaine lettuce

Instructions
 

  • Make the Rice: Heat the oil in large pot over medium-high heat. Add the onion to the pot along with the sea salt. Sautee until the onion is translucent and fragrant, about 5 minutes. Add the garlic and cook for another minute or two, then add the rice. Toast the rice a little, stirring frequently. The rice will have a toasted, nutty fragrance. Add the stock, tomatoes an their juices, and oregano to the pot and bring to a boil. Reduce the heat to a simmer and cover. Let cook for approximately 45 minutes, or until all of the liquid has been absorbed by the rice.
  • Make the Beans: Heat the oil in a large pan over medium-high heat and cook the onion until it is translucent and fragrant, about 5 minutes. Add the garlic and cook for another minute or two. Then add the beans, stock and spices. Reduce the heat and allow to simmer, until the liquid has been absorbed.
  • Make the Pico de Gallo: Mix all of the ingredients together in a bowl. Refrigerate until ready to use.
  • Assemble the Tacos: Place a soft tortilla inside a hard shell. Place a few tablespoons of the rice at the bottom of the shell, and then add a few tablespoons of the black beans. Top with the shredded lettuce and pico de gallo.
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Double-Shelled Black Bean Tacos

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About Dianne

Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

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