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Watermelon feta mint salad

Black Bean and Brown Rice Tacos


Black Bean and Brown Rice Tacos
  • 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


  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.

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