Romaine Tacos with Mexican Bean Rice and Avocado (Vegan)

• 1 teaspoon Oil
• 1 whole Onion, Chopped
• 1 cup Long Grain Rice (I Use Brown)
• 1 whole Jalapeno Pepper, Finely Diced
• 1 cup Orange Juice
• 1 Tablespoon Orange Zest
• 1 cup Vegetable Stock (you May Need To Use An Addtional 1/2 Cup)
• 2 cloves Garlic, Minced
• 1 teaspoon Chili Powder
• 1 teaspoon Cumin
• 1/4 teaspoons Sea Salt
• 1 pinch Pepper
• 1 can (16 Oz. Can) Beans, Drained And Rinsed (use Your Favorite Bean)
• 1 dash Hot Sauce, Optional
• 1 head Romaine Lettuce, Leaves Removed From Stem
• 2 whole Avocados, Pitted And Sliced
• 1 whole Tomato, Diced
• Salsa (my Favorite)
• Manadarin Oranges
• Cilantro
• Mango Chutney
• Lime Juice
• Vegan Cheese, Or Sour Cream

1. In a medium saucepan, saute oil and onion until onion becomes slightly translucent (about 4 minutes).
2. Add rice and jalapeno pepper, sauteing for an additional 2 minutes (making sure that the rice doesnt burn, constantly stirring).
3. Add all other rice ingredients (except for the beans and hot sauce), bring to a boil, reduce heat and simmer, covered, for 20 minutes (or until the rice soaks up all of the liquid).
4. Once the rice is fully cooked, fold in beans and hot sauce (if using).
5. Place a small amount of rice into the center of the lettuce leaves, placing a few slices of avocado, tomato, and any additional toppings on top.
6. Eat like a taco (the romaine leaf will fold as such) and enjoy!

oil, onion, jalapeno pepper, orange juice, orange zest, vegetable stock, garlic, chili powder, cumin, salt, pepper, beans, hot sauce, head romaine lettuce, avocados, tomato, salsa, oranges, cilantro, mango, lime juice, vegan

Taken from tastykitchen.com/recipes/main-courses/romaine-tacos-with-mexican-bean-rice-and-avocado-vegan/ (may not work)