1 bag veggie crumbles
1 onion minced
2 cloves garlic minced
1 can vegetarian refried beans
1 tablespoon chili powder
1 tablespoon cumin
Salt and pepper to taste
1/2 cup water
1 box Mexican style rice
8 ounces shredded Colby jack cheese
Salsa, sour cream and shredded lettuce
8 mini taco bowls (soft shell)
Prepare the rice according to package directions or to your liking. In a large heavy bottom skillet over medium high heat add the onions, garlic and veggie crumbles. Drizzle this with be oil. Let this cook for about 8 minutes then add the spices, beans and water. Let this cook for another 4-5 minutes. Layer the bottom of the taco shell with cheese, then add the rice and the bean mixture. Top with more cheese and the rest of your desired condiments. For more on this recipe or any others please email me at alesia.leach@gmail.com
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