Vegan Bean & Rice Plates
These Vegan Bean & Rice Plates are a super simple dinner recipe that comes together in just 30 minutes. Served with mixed greens and mini quesadillas.
Ingredients
- Vegan Mexican Rice*
- 1 tbsp olive oil
- 1 15-ounce can pinto beans drained and rinsed
- 1 15-ounce can black beans drained and rinsed
- 2 tbsp taco seasoning
- 4 cups mixed greens
- cilantro, lime wedges, hot sauce for serving
FOR THE MINI QUESADILLAS
- 8 mini flour tortillas
- 6 tbsp vegan cream cheese I used chive flavor
- olive oil
FOR THE CILANTRO VINAIGRETTE
- 1 bunch cilantro roughly chopped
- 1/2 cup olive oil
- 2 tbsp apple cider vinegar
- 1 clove garlic
- salt to taste
- red pepper flakes optional
- water as needed
Instructions
- Prepare the Vegan Mexican Rice according to the instructions.
- While the rice is cooking, prepare the dressing. Combine all of the ingredients in a blender or food processor. Pulse until combined. Taste and adjust salt, water & vinegar as needed. Set aside.
- Prepare the beans by heating the olive oil in a pan over medium heat. Add the beans and taco seasoning and stir to combine. Lower heat and add 1/4 cup of water to the pan. Continue to stir until ready to eat.
- Right before eating, prepare the mini quesadillas. Spread a thin layer of vegan cream cheese in each tortilla. Fold in half. Heat some olive oil (or non-stick spray) in a pan over medium heat. Add the quesadillas to the pan and cook until browned on both sides. Work in batches if needed. Remove from the pan and set aside.
- To build the bowls add rice, beans, mixed greens and mini quesadillas to each bowl. Drizzle with dressing and serve with the optional toppings.
Notes
*Get the recipe for Vegan Mexican Rice, here.
Calories: 584kcal, Carbohydrates: 90g, Protein: 19g, Fat: 17g, Saturated Fat: 4g, Trans Fat: 1g, Sodium: 1175mg, Potassium: 859mg, Fiber: 16g, Sugar: 4g, Iron: 6mg
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.