Banza Chickpea Rice Tacos

We are so excited to share this delicious recipe using Banza chickpea rice! This is by far our favorite gf (and regular!) pasta brand and when they came out with this rice – we we fell in love! Paired with a sauce we whipped up one day and some other yummy toppings, this bowl is full of flavor and yumminess. And a huge thank you to Banza for sending us the BEST pasta and rice out there to try some new recipes with!

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For the base:

• 1 box Banza chickpea rice (if you don’t have Banza, use regular rice)

• 1 can black beans

• 1/2 teaspoon onion power

• 1/2 teaspoon garlic

For toppings:

• Avocado

• Lime juice

• Cheddar

• Cabbage, lettuce, or tortilla

• Tomato

For the Sauce:

• 1/2 cup coconut milk fat

• 1/2 cup coconut milk liquid

• 1/3 cup milk of your choice

• 1/2 tablespoon raw honey

• 1 tablespoon rice wine vinegar

• 1 tablespoon soy sauce

• 1/2 cup roasted red pepper

• 1/4 teaspoon roasted garlic

• 1/4 teaspoon tomato paste

• 1 tablespoon nutritional yeast

• 1/4 teaspoon salt

• 1/2 teaspoon cumin

• 1 teaspoon smoked paprika

• 1 tablespoon almond butter

• 1 1/4 teaspoon ginger paste


Cook Banza rice according to package directions. For the sauce, put the coconut milk fat, coconut milk liquid, milk, honey, rice wine vinegar, soy sauce, roasted red pepper, roasted garlic, tomato paste, nutritional yeast, cumin, smoked paprika, almond butter, and ginger pasta into a high speed blender/processor and blend until smooth. Lightly strain the black beans and heat with the onion and garlic powder in a medium sized sauce pan (on medium heat) for 10-12 minutes. In a bowl with lettuce/cabbage or on a tortilla, layer the rice, beans, sauce, and toppings.

Emily & Lyla

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