Sante Fe Meatless Tacos

We try to eat a meatless meal once a week. It doesn't always happen, but we try. It saves cash and expands my cooking repertoire, by forcing me to find something that is filling and yummy, but doesn't include meat.

We do chili, soups, salads. But, these Santa Fe Meatless Tacos have got to be our favorite meatless meal yet. This recipe is adapted from Women's Day Magazine. It's da bomb, to put it lightly.

Sante Fe Meatless Tacos

1 cup uncooked brown rice

1 small red onion, chopped

1/2 green pepper thinly sliced

1/2 red pepper, thinly sliced

1 tbsp. canola oil

1 can (15 oz.) black beans, rinsed and drained

1 can (14 1/2 oz.) diced tomatoes with mild green chiles, undrained

1/2 cup frozen corn

1/2 package of taco seasoning

1 tsp. adobo sauce (I added this because we loved it in this and it has the best flavor, but it is HOTT.)

1 tsp. chili powder

3/4 tsp. cayenne pepper

Whole wheat tortillas, warmed

Cook rice according to package directions. Meanwhile, in a large nonstick skillet, saute onion and pepper in oil until tender. Stir in beans, tomatoes, corn, taco sauce, chili powder and cayenne; heat through. Stir in cooked rice. Spoon into tortillas and add toppings, if desired.

Here's a closer pic of the consistency.
This meal made two full dinners and three lunches. It also tasted awesome on lettuce for salads at lunch. Highly recommended meal.