Quick & Easy Lunchtime Tacos

If you prefer to spend an hour making your lunch, this recipe is not for you. We like to call this one “I really hope I have cooked rice in the fridge.” When you’re running short on time pre-cooked rice is a HUGE lifesaver. Bonus if it’s already flavored ;)


  • Tomato flavored rice (cook short grain brown rice in regular amount of water and a cup of your favorite red salsa!)

  • Any chopped greens from the bottom of your veggie drawer (we had kale today)

  • Fillers (we had mushrooms so we sautéd those in olive oil, but you can use any beans, squash, tofu, etc.)

  • Corn tortillas

  • Trader Joe’s Salsa Verde

  • Trader Joe’s Vegan Garlic Dip

Vegan recipe
Vegan lunch
Vegan tacos

Cooking Instructions:

  1. Wash and cut a handful of mushrooms. Sauté them in olive oil over medium heat until they’re soft.

  2. Wash and chop a handful of greens. We had kale in our fridge so that’s what we cooked with. Toss your chopped greens into the pan with the mushrooms. Cover the pan with a lid so the greens cook down faster. Add a tbsp of water and they’ll cook down even faster!

  3. Toss a handful of *pre-cooked rice into the same pan with another tbsp of water. Cover with a lid and steam everything together for 1 minute.

  4. Broil corn tortillas in oven on low for 1 minute.

  5. Make the tacos! Pull your tortillas out of the oven, slather some TJ’s vegan garlic sauce on top, and start piling the rice mixture on. Top with salsa verde if you’re feeling more flavor!

*Pre-cooked rice: cook 2 cups of short grain brown rice in 3 cups of water and 1 cup of red salsa for 45 minutes. The cooking time will depend on how chunky your salsa is so keep an eye on the rice and use a wooden spoon to scrape the bottom of the pot to prevent burning.