Rice and Bean Tacos

Rice and Bean Tacos

Now that we are back on track, I am pulling out some of our favorite healthy meals.  This recipe was from the Ultimate Reset 21 day cleanse that we did.  When we did the cleanse we kept this meal vegan, but now we add a little cheese and sour cream.  It was a meal that even our kids loved.  The recipe originally called for black beans, but my family is divided, so we do a batch with black beans and a batch with pinto beans and we add corn.  I double the recipe for our family of 5 because we do both beans and then we have leftovers.


Ingredients
6-inch corn tortillas
1 can black or pinto beans (drained)
1/2 tsp extra virgin olive oil
2 dashes of chili powder
2 pinch of ground cumin
1/2 tsp ground coriander
2 tsp Braggs Liquid Aminos
Himalayan salt to taste
3/4 cup cooked brown rice

Optional
1/3 cup corn
pico de gallo
quacamole
tomatoes

Combine beans, oil, chili powder, cumin, coriander, Braggs and salt in medium sauce pan, mix well.  Heat mixture over medium heat for 1-2 minutes, or until heated through.   Remove from heat.  Gently fold rice into bean mixture.  Add corn, pico de gallo, tomatoes if desired.

Optional toppings can be quacamole, sour cream, taco sauce, cheese or olives.

Simple, healthy and family friendly dinner!!  Enjoy!