Black Bean and Brown Rice Tacos

Ingredients

• 1/4 cup olive oil
• 1 small onion, cut into strips
• 1 small red bell pepper, cut into strips
• 1 small green bell pepper, cut into strips
• 1 tablespoon garlic, chopped
• 2 large tomatoes, medium diced
• 1 15-ounce can black beans, rinsed and drained
• 1 cup brown rice, cooked
• 8 corn tortillas
• 2 tablespoons lime juice
• 2 cups shredded green cabbage
• 1/2 cup cilantro, chopped
• 2 avocados, sliced
• 8 ounces Pico de Gallo (fresh salsa)
• 4 ounces feta cheese or queso cotija, crumbled

Instructions

1. In large skillet add olive oil, sauté onions, garlic and peppers for 2 minutes.
2. Add tomatoes, black beans and rice.
3. Cook until the rice is thoroughly heated. Keep warm.
4. In a separate bowl combine the lime juice, cabbage and cilantro.
5. Place to the side to marinate.
6. Heat corn tortillas in a skillet or microwave, wrap in towels or use a tortilla warmer and hold until time to serve.
7. To assemble, place taco filling in the tortillas then add the slaw, topped with avocado, salsa and cheese. Serve 2 per person.

This article first appeared in the February 2017 edition of the HealthPerks newsletter.