Bean And Rice Tacos

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 cups cooked brown rice (left over)
• 2 (15 ounce) cans black beans, undrained
• 1 cup picante salsa (i used pace)
• 1 cup chopped onion
• 3 -4 chopped garlic cloves
• 3 -4 fresh jalapeno peppers, chopped (use gloves)
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 20 corn tortillas

Recipe

• 1 in a large skillet, sautè the veggies in 2-3 tbs of cooking oil. i used grapeseed oil.
• 2 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.
• 3 meanwhile fry your tortillas in oil until soft. fold and lightly sprinkle with salt.
• 4 place about 1/4 cup of bean mixture and top with your choice of toppings: shredded cabbage, cheese, avocado, cilantro, sour cream, etc.