1 15 ounce can no salt added pinto beans (drained, but not rinsed)
1 10 ounce can Rotel (diced tomatoes & green chilies)
½ cup low sodium veggie broth
⅓ cup frozen corn kernels
½ yellow onion, diced
2 cloves garlic, minced
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon sea salt
¼ teaspoon black pepper
Southwest Dressing
½ cup raw unsalted cashews, soaked in water for 2 - 24 hours
¾ cup light coconut milk (from a can)
2 tablespoons lime juice
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon agave nectar
¼ teaspoon black pepper
¼ teaspoon sea salt
pinch of cayenne pepper
Instructions
To assemble tacos, divide shredded lettuce between taco shells. Spoon bean and rice filling on top and garnish with cherry tomatoes and green onions. Drizzle with Southwest Dressing.
Bean and Rice Filling
Add olive oil to a large saute pan and bring to medium-high heat. Add onion and garlic and saute until just softened, about 3 minutes. Add can of Rotel, pinto beans, spices, and salt and pepper. Simmer until the juices from the tomatoes have thickened, about 5 minutes. Add prepared rice, corn, and veggie broth. Simmer 5 minutes more until broth is almost completely absorbed. Season with salt and pepper to taste.
Southwest Dressing
Combine all ingredients in a high speed blender. Mix until very smooth, about 2 minutes.
Store leftover dressing in the fridge for up to a week.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/southwest-bean-and-rice-tacos/