My Fabulous Southwest Veggie Taco
PREPARE THE BLACK BEANS:
1/2 cup canned low-sodium black beans, drained
1/4 tsp. extra-virgin olive oil
1 dash ground chili powder
1 pinch ground cumin
1/4 tsp. ground coriander
1 tsp. Bragg Liquid Aminos
3/4 cup cooked brown rice, hot
1/4 cup cooked corn kernels
1 (6 inch corn tortilla)
Combine beans, corn, oil, chili powder, cumin, coriander, Bragg Liquid Aminos, in a medium saucepan; mix well.
NOTE: This was the first time I’ve prepared beans WITHOUT SALT! I’ve never used any of the seasonings above!! But, of course now, they are a staple in my home!
Heat mixture over over medium heat for 1 to 2 minutes, or until heated throughly remove from heat and add to a bowl.
Combine mashed avocado and fresh salsa in small bowl; mix well. Set aside.
PREPARE THE VEGGIE TACO:
Add Kernel Corn to the Black Beans and Rice you placed in a bowl earlier.
Place the beans, rice and corn combo on one half of the tortilla, fold. Serve with avocado mixture. (I prefer to spread the salsa inside the taco)
There you have it!!!
My absolutely favorite taco recipe.