As usual, one of my favorite summer dinners. When its more than just me and my husband eating, I always serve buffet-style. Crunchy taco shells make things more fun too.
Brown Rice- In a rice cooker, added 1 vegan bullion cube with the water.
Protein- Sauteed onions, garlic, tomatoes, and bell pepper. Added salt/ground pepper to taste. Added 2 cans of black beans, half of which I smashed with a fork (thanks to Rachel Ray's Technique).
Fillings- Housemates made a Cabbage Slaw (so yummy!), chopped red bell pepper, and Daiya Cheeze.
Salsa- My husband's secret, super-spicy Ghost Pepper recipe. shhh, I can't tell!