Serves: 2 (3 tacos each)
Chopped romaine or leafy green lettuce
1 tomato chopped
1 cup corn
1 diced cucumber
1 can black beans
4 roasted chilies
1 1/2 cup brown rice
3/4 cup favorite red salsa
1/2 cup tomatillo salsa
Pinch of garlic powder
Chop and dice veggies and pour a generous serving of red salsa into a side cup. Grill corn tortillas in a non-stick pan using a slight spray of canola oil, if needed. In your food processor place black beans (rinsed, drained, and pat dry), chilies, garlic powder and tomatillo sauce — blend till smooth. Mix in brown rice and add a little black pepper to taste, heat. Arrange food on a plate and sit and share with some great company (for me it’s my 2 year-old) while you eat to good health. NOTE: For this recipe you may use any toppings, the above were what I had on hand. I also like to put chopped, cooked potatoes from leftovers, or sautéed green peppers and onions, and shredded purple cabbage for a crunch — possibilities are endless.
Source
1 tomato chopped
1 cup corn
1 diced cucumber
1 can black beans
4 roasted chilies
1 1/2 cup brown rice
3/4 cup favorite red salsa
1/2 cup tomatillo salsa
Pinch of garlic powder
Chop and dice veggies and pour a generous serving of red salsa into a side cup. Grill corn tortillas in a non-stick pan using a slight spray of canola oil, if needed. In your food processor place black beans (rinsed, drained, and pat dry), chilies, garlic powder and tomatillo sauce — blend till smooth. Mix in brown rice and add a little black pepper to taste, heat. Arrange food on a plate and sit and share with some great company (for me it’s my 2 year-old) while you eat to good health. NOTE: For this recipe you may use any toppings, the above were what I had on hand. I also like to put chopped, cooked potatoes from leftovers, or sautéed green peppers and onions, and shredded purple cabbage for a crunch — possibilities are endless.
Source
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