-
0
minPrep Time -
0
minCook Time -
0
minReady in -
perYield -
300
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Main
- Allergens:
- Seasons:all
- Cuisines:
- Courses:dinner,lunch
Recipe Description
Experience the delightful taste of Peru with this vegan Tacu Tacu. Made with a nourishing base of rice and beans, and enhanced with a mix of aromatic spices, this dish brings both nutrition and flavor. It’s the perfect meal for anyone looking for a hearty and healthy vegan option, serving as a fantastic dinner or lunch choice that promises to satisfy.
Ingredients
- 1 cup cooked kidney beans
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- Salt and pepper to taste
- 2 tablespoons olive oil
Steps:
- Heat olive oil in a skillet over medium heat.
- Add onion and garlic, sauté until soft.
- Mix in cumin, turmeric, salt, and pepper.
- Add rice and beans, cook until mixture becomes crispy.
- Serve hot.
Similar recipes that you might like:
PICKED
Vegan Spanakopita
A delightful vegan twist on the classic Greek spanakopita, using creamy vegan feta and crisp phyllo pastry
PICKED
Black Bean and Sweet Potato Tamales
Embrace the richness of Mexican culinary tradition with these Black Bean and Sweet Potato Tamales, where the sweetness of sweet potatoes and the earthiness of black beans unite in a plant-based masterpiece.
Leave a Reply
You must be logged in to post a comment.
Cuisines, Dinner, Lunch | No Comments » on Vegan Tacu Tacu