When was the last time that you cooked orzo? Do you have as much trouble straining it as I do? They like to wedge themselves into the holes of my colander.
There is nothing really exciting about a bowl of beans, veggies, salsa, and other fun ingredients that you’d enjoy in a taco. (I skipped the taco meat today and went vegetarian.) I’ve made similar meals tons of times but with rice or a tortilla.
How about switching it up and using orzo as the carb? It may sound weird to add pasta to a Mexican dish, but it actually works. Especially when that pasta is practically rice shaped. I added salsa and sour cream to act as a sort of dressing. It’s not really a pretty picture when you mix everything together but it sure is delicious.
It’s amazing how swapping only one ingredient can give an otherwise standard issue combo of ingredients a new (and maybe improved) look. I feel like I’ve been eating the same thing over and over and I’m bored with what’s been on the rotation lately. So finding this new take on an old combo couldn’t have come at a better time!
Vegetarian Taco Bowl Recipe
(Makes 4 servings)
- 8 ounces of dried orzo
- 1 can (15.5 ounces) black beans, drained and rinsed
- 1 red bell pepper, chopped
- 1 pint of mini tomatoes, sliced in half
- sour cream
- sprinkling of chopped sharp cheddar cheese
- sprinkling of chopped cilantro
- squeeze of fresh lime juice
- Cook the orzo according to the directions on the box, then drain it and set it aside.
- In each serving bowl, add some of the cooked orzo, black beans, chopped bell pepper, and sliced tomatoes.
- Top with salsa, sour cream, chopped cheddar cheese, chopped cilantro, and fresh lime juice. I did not give measurements for these ingredients because everyone has their own preference, so add as much (or as little) as you like of each.
Adapted from: @wildlywholesome