This meal gives everyone an option and leftovers. The beans are soaked the night before and I cook them in a slow cooker during the day. You can always opt for canned beans if you are short on time and you could get something similar (no mango or walnut taco meat) at Chipotle if you were really pressed for time. Additionally you can skip the walnut taco meat. It would be fine without it as well. 

2 cups blacks beans soaked over night

1 red onion

1 white onion


2 mangos

2 cups dry brown rice 

2 avocados

1 small bunch cilantro

1 lemon

1 bay leaf

1/2 head romaine lettuce

1 tsp garlic powder

celtic salt to taste

Prepare the walnut taco meat This is a similar recipe to the one in Oh She Glows although she doesn't soak the walnuts and uses 1 tbsp of olive oil in the book.

To make the beans, first rinse the soaked beans and place into a slow cooker. Add 1 chopped onion. I used red but you could use any other variation. Fill the slow cooker with enough water to cover the beans by 1 inch. Add a bay leaf and cook on high for 6-7 hours. 

1 hour before you want to eat cook the brown rice. I rinse first and then add 3 cups water. Bring to a boil. Set heat to low and cover for 40 minutes.

Prepare the other ingredients

Cut the mangos. Thinly slice the romaine.

Finely chop 1/2 a white onion and 1 small bunch of cilantro. Add 1/2 lemon juice and stir for salsa. 

Prepare the guacamole. Scoop out the insides of the avocados and mash them in a bowl. Add the other 1/2 of the lemon's juice and 1 teaspoon garlic powder. 

Place all ingredients in separate bowls when finished and allow each family member to create their own bowl.