Ingredients for Bean And Rice Tacos
- 1 cup cooked brown rice
- 1 (15-ounce) can black beans, rinsed and drained
- picante salsa, for serving
- 1 medium onion, chopped
- 2 garlic cloves, minced
- fresh jalapeno peppers, for serving
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 10-12 corn tortillas
- 2-3 tablespoons grapeseed oil
- 1 bell pepper, chopped
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1/4 teaspoon cayenne pepper (optional)
- salt, to taste
- pepper, to taste
- shredded cabbage, for serving
- cheese, for serving
- avocado slices, for serving
- fresh cilantro, for serving
- sour cream, for serving
- Greek yogurt, for serving
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How to Make Bean And Rice Tacos
- Heat 2-3 tablespoons of grapeseed oil in a large skillet over medium heat.
- Add 1 chopped medium onion and 1 chopped bell pepper. Sauté for 5-7 minutes, until softened.
- Add 2 minced cloves of garlic and sauté for 1 minute more, until fragrant.
- Stir in 1 (15-ounce) can of rinsed and drained black beans, 1 (15-ounce) can of rinsed and drained pinto beans, 1 cup cooked rice, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon cayenne pepper (optional), salt, and pepper to taste.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the beans are heated through and the flavors have melded.
- While the bean mixture simmers, heat a separate skillet over medium heat. Warm tortillas one at a time, until soft and pliable. You can also heat them in a dry skillet or microwave.
- Fold warm tortillas in half and lightly sprinkle with salt.
- Fill each tortilla with about 1/4 cup of the bean mixture.
- Top with your favorite toppings: shredded cabbage, cheese, avocado slices, cilantro, sour cream or Greek yogurt.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
3g
Fat
1g
Carbs
10g
