We tried this last night.  Pretty tasty.  I do suggest increasing the amount of all the spices, especially the pepper and cumin.  We are also thinking of adding some bell peppers to the rice next time we do this.

Rice:

2 T olive oil

1 medium onion, chopped

1/2 tsp salt

1 c vegetable brother

1 medium tomato, chopped

1/2 c brown or white rice

Sauce:

1 c cilantro

1/2 c Italian parsley

1/2 c olive oil

1/4 c lime juice

2 T agave syrup

4 cloves garlic

1 tsp salt

1/2 tsp ground cumin

1/2 tsp black pepper

Taco Filling:

2 T olive oil

8 ox sliced mushrooms

1 15 oz can black beans, rinsed and drained

 

Tortillas

Rice:  Heat oil, medium.  Saute onion and salt.  Stir in broth, tomato, and rice.  Bring to a boil.  Lower heat to medium low, simmer 15 (white rice), 45 (brown rice), or until broth is absorbed.

Sauce:  Put it all in a blender and get it nicely sauce-like.

Taco Filling:  Saute mushrooms in oil, add beans and 1/2 sauce, cook until heated through.