Eating whole foods plant based made me wonder how I was going to make my taco salad. I like to have something hot on my lunch salad on cold days. I really like how this turned out and it hits the spot for me. We use this filling in burritos as well. This recipe is one I came up with.
Taco Salad or Burritos - WFPB
2 cans or 2 2/3 C black beans1 1/2 cups cooked brown rice
1 large onion
5 garlic chopped cloves
1 large green pepper
1 can chopped tomatoes
1 cup frozen corn
1 small can green chillies
1 tsp garlic powder
1 tsp paprika
1 tsp chilli powder
1 tsp cumin
¾ cup left over cheese sauce
Cook garlic, onion and green pepper in a bit of water for a few minutes until they begin to brown.
Drain and add black beans, tomatoes, frozen corn and seasonings to the pan with your cooked garlic, onion and green peppers. Cook on a medium heat for a few minutes or until the beans have softened.
Add rice and cheese sauce to the pan and mix until it's fully incorporated with the other ingredients.
Use as a taco salad, burrito or eat it as is.
Dr.
Christopher’s 
The recipe calls for fresh comfrey, when I
have used the
dried bulk comfrey, they did not scrape off
the outer root before drying. This then
becomes a
weird mess once you combine the comfrey with
the other herb concentrates. Just
not worth it! Find someone with some root they
will share with you. Scraping the root is part
of the fun! Still soak it
overnight since it is a root. 
Simmer the
herbs on very low heat in a covered pan or
double boiler for thirty
minutes. Let cool for 30 minutes and
then strain the liquid into a clean
pan, squeezing all of the liquid out of the
herb. I like to use a potato ricer
for this. Next put the liquid into a
double boiler or on very low heat
uncovered and simmer down to one fourth of the
original volume (4 oz. if that
is the portion you started with). Go
ahead and add a bit of distilled
water if you reduced it too far.