We were invited to host a cooking class for UBC students in the Student Recovery Community (SRC). The SRC community is an inclusive peer-led space designed to support students who are in recovery or curious to explore their relationship with alcohol, drugs, eating disorders and/or addictive behaviors.
This is our second collaboration on the Cooking Hour after making a One-Pot Easy Vegetarian Chili in our first cooking session. This Cooking Hour was led by one of our BC Dietitians PRO members, Lisa Podlecki. We pride ourselves in taking a collaborative approach in our work and scheduled a different Dietitian for each cooking session so that the students can hear and learn from various perspectives and expertise.
This recipe can be tailored based on your dietary needs and preferences. The taco bowl recipe we used was a vegetarian recipe, with the option of adding ground beef for those who wanted meat. We also had both rice and tortilla chips, allowing students to choose to have either one or both carbohydrate options with their meal. For vegetable toppings, we cut up some bell peppers, red onion, tomatoes, and lettuce. We topped off the bowl with choices of guacamole, shredded cheese, sour cream, salsa, and lime. The toppings in this recipe are easily customizable based on preferences, budget, produce in season, or simply what’s in your fridge! For those who are vegan or dairy intolerant, you can easily swap the cheese and sour cream for vegan alternatives.
In the planning of this event, the focus was on providing the students with a recipe that is easily customizable with ingredients on hand and community building. We also continued to build on the themes of safe cooking skills, plant-based eating, budget shopping, and the importance of variety and flexibility when it comes to eating.
The Easy Vegetarian Taco Bowl has its name for good reason! This recipe is quick to make and requires cooking only a few ingredients. There are no complex seasonings and can be made in a very simple kitchen. At this event, we used an electric portable cook top to heat the beans with the taco seasoning and to cook the beef and rice. The easy taco bowl can also be enjoyed in any way you wish. At the event, we laid out all the ingredients buffet style, so that students could pick and load up their plates individually. Everyone was able to enjoy the company of each other while enjoying our own custom taco bowls.
What are other topping ideas that can be used for the taco bowl recipe?
Here are some other options that you can add or swap in your taco bowl. If you opt to have an additional protein, you can add it to the pan when the beans are being heated with the taco seasoning.
Protein
- Tofu
- Ground turkey or chicken
- Shrimp
- Ground soy
Vegetables
- Corn, frozen or canned
- Pickled onions
- Diced cucumbers
- Cherry tomatoes
- Zucchini, grilled or sauteed
- Sweet potato, cubed and roasted
- Avocado
- Edamame
Sauces
- Mango or pineapple salsa
- Hot sauce
- Pico de gallo
- Cilantro lime sauce
Toppings
- Toasted pumpkin seeds
- Cilantro
- Jalapeños, fresh or pickled
- Black olives
Is this taco bowl recipe good for meal prep?
Yes! Store any leftover ingredients in separate airtight containers or reusable bags in the fridge. To reheat, place the rice, beans, and any protein in a separate container to heat in the microwave. Once hot, combine the vegetables, sauces and toppings. Eat refrigerated leftovers within 3-5 days.
Can I freeze this recipe?
The beans, meat, and rice can be frozen for up to 3 months if stored in airtight containers or bags. Thaw them in the fridge overnight when ready to reheat and eat. It is recommended to purchase fresh vegetables for this recipe. However, you can swap some vegetables for frozen alternatives such as frozen corn, sweet potato, and edamame beans.
Easy Vegetarian Taco Bowl
Ingredients
- 1 cup black beans canned; drained and rinsed
- 1 packet taco seasoning 35g
- 6 cups lettuce chopped
- 1 cup fresh tomatoes diced
- 1/2 red onion diced
- 1/2 cup bell pepper, diced
- 1 cup cheddar cheese shredded
- 1/2 cup guacamole
- 1/2 cup salsa
- 1 cup tortilla chips
- 1 cup rice cooked (optional)
Instructions
- In a medium skillet, add the black beans, taco seasoning, 1/2 cup water. Simmer uncovered until seasoning is fully dissolved.
- If using rice, cook rice using cooking instructions listed on package
- Divide the rice into individual serving bowls. Add lettuce and top with seasoned bean mixture, tomatoes, bell pepper, and red onion.
- Top with tortilla chips, cheese, salsa, and guacamole. Enjoy!
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