Bean and Rice Tacos Recipe

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Ingredients:

Serving

2 cups cooked brown rice (left over )
2 (15 oz) 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 tbsp chili powder
1 tbsp ground cumin
20 corn tortillas

Directions:

In a large skillet, sautè the veggies in 2-3 Tbs of cooking oil. I used grapeseed oil.
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.
Meanwhile fry your tortillas in oil until soft. Fold and lightly sprinkle with salt.
Place about 1/4 cup of bean mixture and top with your choice of toppings: shredded cabbage, cheese, avocado, cilantro, sour cream, etc.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	460.58 Kcal (1928 kJ)
Calories from fat	48.18 Kcal
		% Daily Value*
Total Fat	5.35g	8%
Sodium	311.44mg	13%
Potassium	640.47mg	14%
Total Carbs	93.97g	31%
Sugars	4.36g	17%
Dietary Fiber	13.5g	54%
Protein	15.05g	30%
Vitamin C	18.3mg	31%
Iron	3.3mg	18%
Calcium	160.4mg	16%

Amount Per 100 g
Calories	131.9 Kcal (552 kJ)
Calories from fat	13.8 Kcal
		% Daily Value*
Total Fat	1.53g	8%
Sodium	89.19mg	13%
Potassium	183.41mg	14%
Total Carbs	26.91g	31%
Sugars	1.25g	17%
Dietary Fiber	3.87g	54%
Protein	4.31g	30%
Vitamin C	5.2mg	31%
Iron	0.9mg	18%
Calcium	45.9mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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