Bean and Rice Tacos
photo by May I Have That Rec
- Ready In:
- 40mins
- Ingredients:
- 9
- Yields:
-
15 taco's
- Serves:
- 15-20
ingredients
- 473.18 ml cooked brown rice (left over)
- 2 (850.48 g) can black beans, undrained
- 236.59 ml picante salsa (I used Pace)
- 236.59 ml chopped onion
- 3-4 chopped garlic cloves
- 3-4 fresh jalapeno peppers, chopped (use gloves)
- 14.79 ml chili powder
- 14.79 ml ground cumin
- 20 corn tortillas
directions
- In a large skillet, sautè the veggies in 2-3 Tbs of cooking oil. I used grapeseed oil.
- Add remaining ingredients except for the tortillas. Bring to boil and reduce heat to simmer. Simmer uncovered for 20 minutes or until no longer runny.
- Meanwhile fry your tortillas in oil until soft. Fold and lightly sprinkle with salt.
- Place about 1/4 cup of bean mixture and top with your choice of toppings: shredded cabbage, cheese, avocado, cilantro, sour cream, etc.
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Reviews
-
This was really yummy and simple. It made for a really fast dinner on a really busy weeknight! I made the rice a few days before when I had time and stored it in the fridge. I didn't use the jalapenos but did sprinkle a bit of chili powder in instead to keep the heat down. Also, I added red bell peppers to the vegetables.
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RECIPE SUBMITTED BY
LizAnn
Roseville
I'm a self-love coach who happens to love food. I cook almost daily for my husband of over 30 years and special needs daughter. I rarely follow a recipe exactly. I tweak them to my own taste. I have a few recipes that are uniquely my own.