Black Bean Tacos with Mexican Rice

Ingredients:

For the Tacos:

• 2 Corn Tortillas

• 1/2 can Black Beans, rinsed and drained

• 1/2 cup Salad Greens

• 2 tbsp Salsa

• 1/2 Red Onion

• 1 Lime, for squeezing on top (optional)

For the Mexican Rice (Makes 2 Servings):

• 2/3 cup Brown Rice, dry

• 1/4 cup Corn, fresh or frozen

• 1/3 cup Salsa

• 1/4 cup Cilantro STEMS, finely chopped

• 1 cup Water

Instructions:

1. First, prepare the Mexican Rice. Combine all ingredients in a medium pot and bring to a boil. Cover, and let simmer for 40 minutes, or according to package instructions.

2. In the meantime, prepare your caramelized onion. Heat a nonstick skillet over medium heat and add a splash of water to it. Slice 1/2 of a Red Onion into thick strips, then add to the pan. Cook for 10-15 minutes or until the Onion is golden and soft, adding more water to the pan as it evaporates.

3. If desired, heat your black beans and tortillas in a nonstick pan / the oven, respectively.

4. Finally, assemble your tacos. Fill each Corn Tortilla with a small handful of Greens, half of the Black Beans, and 1 tablespoon of Salsa. Serve alongside half of the Mexican Rice and Lime Wedges, for extra flavor.

Recipe Notes:

White rice can be used instead of Brown if that's what you have on hand; just be sure to cook all grains according to their package instructions!

#mexican #healthy