Vegan taco “meat”

vegan taco “meat”
  • 1 onion chopped
  • 1 TBSP minced garlic
  • 1 cup brown rice
  • 1 cup dry black beans
  • 1 can roasted green chilies
  • 1 TBSP cumin
  • 1 TBSP onion powder
  • Approximately 5 cups liquid (water or vegetable broth)



Push the “sauté” button on your Instant Pot, add the chopped onion. Add water or veggie broth up to 2 TBSP at a time as needed to sauté. Add the garlic after the onions start to get translucent. Add the remaining ingredients.

Add liquid (water or vegetable broth) until the rice and beans are covered with water plus water to your first knuckle (stick your finger in until you touch the rice mixture, water should be above your fingernail, and below your first knuckle).

Press the Manual button and cook for 25 minutes sealed.  Use natural release.

***do not add salt until after the dry beans have finished cooking, then add to taste

Instant Pot
Instant Pot

Note:  if you do not have an Instant Pot you can cook your brown rice in a rice cooker or you normal way of cooking it with the added onion, garlic, and spices.  When its done add a can of black beans.  If you make your own black beans in a crock pot, throw a batch together.  Not a bad idea to put some in the freezer for next time.


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Whole food Plant-based mom, runner, educator, health coach.

4 thoughts on “Vegan taco “meat”

    1. Personally I would just mix in the canned beans after the rice is done. Canned beans are pre-cooked and the hot rice mixture would heat up the beans nicely.

    2. I would recommend adding the canned beans after the cooking process is complete. The time would remain the same, but you can reduce the liquid to 2 and 1/4 cups.

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