Tacos En1/2 cup (100g) brown rice 1 cup (250ml)water3 tablespoons vegetable oil1 chopped onion1 1/2 tablespoons chili seasoning1 tablespoon onion powder4 tablespoons ketchup1, 19 oz can (540ml) of red kidney beans rinsed and drained2/3 cup (160ml) soy milkSalt8 small tortillasiceberg lettuce1 diced tomatoIn a saucepan, bring rice and water to a boil. Cover and simmer 20 to 30 minutes or until all the liquid is absorbed.Let the rice rest off the heat with the lid on for about 10 minutes and set aside.In a large nonstick skillet on medium-high heat, saut the onions in the oil for about 3 minutes. Add cooked rice and mix well.Stir in chili seasoning, onion powder, ketchup, red beans, soy milk and salt. Mix well and let reduce for 5 minutes.Divide the rice mixture between the tortillas and garnish with lettuce and tomatoes. Subscribe to The Buddhist Chef: http://www.thebuddhistchef.com/newsletter/Free Vegan Recipes: http://www.thebuddhistchef.comConnect with The Buddhist Chef: www.thebuddhistchef.com Youtube: https://www.youtube.com/channel/UCGKuU-STpmbWApKYkwmrkkw Facebook: https://www.facebook.com/thebuddhistchef/ Instagram: https://www.instagram.com/the_buddhist_chef/ Twitter: https://twitter.com/thebuddhistchefMy Favorite recipes: Black Bean Vegan Burger: https://www.youtube.com/watch?v=zde4dY2Y3Gw Roasted Autumn Vegetable Soup: https://www.youtube.com/watch?v=paHX03mf1_A Vegan Cheese: https://www.youtube.com/watch?v=uPZhDz2Wk_s Tofu bacon BLT Sandwich: https://www.youtube.com/watch?v=97l7lDg1jyw