Is it any surprise that this was my favorite recipe of week 1? TACOS!!!!!!
This was super simple and right up my alley. It was really filling too. At first glance, it doesn’t seem like much food because it is only one 6″ corn tortilla. However, the amount of black beans and rice is way more than you need to fill the one tortilla shell. So it was more like one taco and a side of black beans and rice. Without further adieu, I give you the Ultimate Reset Southwestern Veggie Tacos!
Southwestern Veggie Tacos
Step 1: Black Beans and Rice
1/2 cup canned low-sodium black beans, rinsed
1/4 tsp EVOO
1 dash ground chili powder
1 pinch ground cumin
1/4 tsp ground coriander
1 tsp Bragg’s Liquid Aminos
Himalayan salt, to taste
3/4 cup cooked brown rice
Combine everything except the rice in a saucepan and mix well. Heat over medium heat for 1-2 minutes. Fold in the rice.
Step 2: Prepare remaining taco ingredients
1/4 medium avocado, mashed
2 tbsp fresh pico de gallo
1 1/4 cup black bean and rice mixture
1/4 cup cooked corn kernels
1 – 6″ corn tortilla
Combine mashed avocado and pico de gallo in bowl. Mix well. Set aside. (I skipped this step and just used chunks of avocado and salsa) Place black beans and rice on one half of corn tortilla. Serve with avocado and salsa mixture. Enjoy!
What do you think? Does this sound amazing to you? Do you think you will give it a try?
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