Spicy Chik’n Tacos with Red Rice & Beans

This was our lunch yesterday.
Artichoke was home sick with a really bad cold. For lunch, he wanted tacos. So I put together a not-so-quick “whip up.” for him of spicy chick’n tacos and red rice and beans. Since he likes spicy food, I used Trader Joe’s Taco Seasoning Mix, which has a nice kick to it. I’ve read on some forums that people found it to be too spicy. I guess I have a higher tolerance for heat, because I didn’t find that to be the case.
Even though I used the recipes for tacos, you can put them together for nachos or just serve the chicken with the rice and beans.
All recipes below were created in our kitchen!
Spicy Chick’n Tacos
Serves 3-4

  • 1 tbsp. olive oil
  • 1 pkg of MorningStar Farms® Meal Starters™ Chik’n Strips
  • 1/4 c. water
  • 1/2 packet of Trader Joe’s Taco Seasoning Mix
  • A couple of dashes of salt and pepper
  • 6-8 taco shells
  • Toppings of your choice for your tacos
I used the following:
  • Shredded lettuce
  • Fresh chopped tomatoes
  • Daiya Shredded Vegan Cheese – Cheddar
  • Tofutti sour cream
  • Chili pepper sauce

  1. Heat oil in pan and add chik’n strips.
  2. Add water to pan and cook until water reduces in half
  3. Add seasoning to chik’n and toss
  4. Cover and cook for 5 minutes
  5. Assemble tacos with chik’n strips and toppings
  6. Serve when ready

Red Rice
Serves 4-6

  • 2 tbsp. olive oil
  • 2 garlic cloves, peeled and sliced
  • 1 small onion, peeled and chopped
  • 4 c. vegetable broth
  • Salt and pepper to taste
  • 2 c. brown rice
  • 1 15oz. can of diced tomatoes
  • 2 tbsp of tomato paste
  1. Heat oil in saucepan (medium heat). Add garlic and onion. Saute until onions are slightly translucent
  2. Add vegetable broth to saucepan
  3. Stir in salt, pepper and the rice, and bring to a boil
  4. Lower heat to simmer, cover saucepan, and cook for 20 minutes. Stir rice occasionally
  5. After 20 minutes, stir in diced tomatoes and tomato paste. Cover lid again and cook for another 25-30 minutes
  6. Serve when ready

Spicy Beans
Serves 4-6

  • 1-2 tbsp. of olive oil
  • 2 cloves of garlic, sliced
  • 1 small onion, peeled and chopped
  • 1 15oz. can of pinto beans, rinsed and drained
  • 1 15oz. can of kidney beans, rinsed and drained
  • 1/2 c. of water
  • 1 large jalapeno, seeded and chopped
  • 1/2 packet of Trader Joe’s Taco Seasoning Mix
  1. Heat oil in pan (medium heat). Add garlic and saute until slightly browned
  2. Add onion and toss with oil and garlic until translucent
  3. Add beans, jalapeno and taco seasoning. Stir in water and let simmer on medium heat for 50 minutes
  4. Turn heat down to load, cover pan and cook for 20 minutes
  5. Serve when ready

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