This Mexican tacos features konjac rice as a unique, vegan filling, adding a health-conscious element to the traditional dish.
483
Cal
23gr
Fat
12.5gr
Prot
62gr
Carbs
12gr
Fibre
‘The dish shown here is one option, and yours may vary based on Ingredients and Preferences’
- Prep Time: 25 mins
- Cook Time: 20 mins
- Serves 4
Ingredients
- 4 packs konjac rice
- 12 pieces corn tortillas
- 1 1/2 cans black beans (drained and rinsed, about 22.5 oz total)
- 1 1/2 cups corn kernels (fresh or frozen)
- 2 avocados (diced)
- 1 1/2 cups cherry tomatoes (halved)
- 3/4 cup red onion (finely diced)
Seasonings
- 3 tablespoons taco seasoning
- 3 tablespoons olive oil
Garnish
- Salt and pepper
- 1/3 cup cilantro (chopped)
- Lime wedges
How to Cook
- In a large skillet over medium heat, heat olive oil, then add konjac rice, corn kernels, black beans, and taco seasoning. Stir until thoroughly until well combined.
- Warm corn tortillas on a griddle or in a dry skillet over medium heat for about 30 seconds on each side until soft.
- Layer the sautéed konjac rice, black bean, and corn mixture on each tortilla. Top with avocado, cherry tomatoes, red onion, and cilantro.
- Season the assembled tacos with salt and pepper to taste.
Tips on How to Serve
Enhance the taco experience by presenting a variety of fresh toppings in colorful bowls, allowing guests to customize their tacos with additional cilantro, lime juice, or a dash of hot sauce for those who enjoy a spicy kick.
