My family LOVES Taco Night and I do, too. It just seems to make dinner fun…..This recipe will serve a crowd and you should have leftovers on hand for the week for breakfast tacos or nachos after school.

Not only do they taste great, but you can use ingredients to fit everyone’s preferences and essentially make them individualized. In my household, I have to make them for a vegan and for teenagers with their own specific tastes. However you make them, tacos are yummy and easy and sure to please! I really try to use all organic products, but will substitute items if they are not available locally.

Tacos – always a pleaser…


  • 1 diced onion
  • 1 diced sweet potato
  • 2 big handfuls chopped spinach or other greens of your choosing
  • Tofu, extra firm (optional)
  • Use any veggies on hand, such as zucchini or mushrooms
  • Brown rice, cooked as directed
  • 1 can rinsed black beans
  • Olive oil or vegetable broth
  • 2 cloves garlic
  • 1 tsp cumin
  • 2 tbsps chili powder
  • 1 tsp coriander
  • 1 tsp paprika
  • 1/2 to 1 pound ground meat (your choice). I use so many veggies, I keep the meat to 1/2 pound.
  • Cilantro (optional)


  • First things first, start your rice and cook as directed.
  • Sauté the onion, sweet potato, and other veggies in a little olive oil or vegetable broth.
  • Add a little salt and pepper.
  • Once nearly sautéed, add your spinach or other greens and seasonings and about 1/3 cup vegetable broth or water. You can also add a hotter pepper, if you like.
  • Let simmer about 10 minutes over a very low heat.
  • If making vegan: remove 1/2 for the meat, then
  • Add 1/3 cup black beans. You can also add diced tofu here, too. Vegan done!


    Almost ready…

  • I am lazy and do not like to wash pans, so I simply put the vegan version in my serving dish covered and start to brown the meat in the same pan.
  • Once almost browned, add the seasoned veggies and a little water to simmer a few minutes.
  • Transfer to the serving dish and done!


  • To the cooked brown rice, add 1/2 cup vegetable broth, the rest of the black beans, and 1/2 tsp of all the seasonings, except add 1 tbsp chili powder.
  • If I have fresh tomatoes or corn (fresh corn on the grill is just the best if in season), I add them to the rice.
  • Season as you like for your family.
  • Serve both over organic whole wheat tortillas, taco shells, or whatever your family prefers.
  • I serve with a local raw goat cheese, avocado, shredded cabbage, or kraut and tomato. But here again, this is a family preference.
  • Serve with a fruit salad on the side.

Self serve taco night!


  • For my vegan, I take 1/2 pound extra firm tofu in a pan over a medium heat and mash with a potato masher. I then add fresh or ground turmeric, ginger, and cumin and mix to taste. Then I add the left over taco and serve with salsa as a breakfast taco.
  • For the non vegans, I simply scramble eggs with the leftovers and serve as a breakfast taco.
  • But the best is to put all the leftovers on chips with melted cheese and serve as an after school snack!