Directions

1

In a saucepan, bring rice and water to a boil. Cover and simmer 20 to 30 minutes or until all the liquid is absorbed.

2

Let the rice rest off the heat with the lid on for about 10 minutes and set aside.

3

In a large nonstick skillet on medium-high heat, sauté the onions in the oil for about 3 minutes. Add cooked rice and mix well.

4

Stir in chili seasoning, onion powder, ketchup, red beans, soy milk and salt. Mix well and let reduce for 5 minutes.

5

Divide the rice mixture between the tortillas and garnish with lettuce and tomatoes.