Black Bean, Rice & Vegetable Tacos

Black Bean, Rice & Vegetable Tacos
No one will even miss the meat with these hearty, filling, and delicious black bean, rice & vegetable tacos. Pair with corn tortillas, fresh diced tomato, shredded cheese, and sour cream for a healthy dinner that you will want to make again! The leftovers are fabulous too!
  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 1 green bell pepper, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 bag (10 oz) shredded cabbage, or 3 cups shredded
  • 1 cup frozen corn
  • 1 cup ready-to-serve brown rice (do not follow directions to cook)
  • juice of 1 lime
  • 1 packet taco seasoning
  • 1 garlic clove, minced or pressed
  • corn tortillas
  • diced tomato, shredded cheese, sour cream for garnish
  1. In large skillet over medium-high heat, saute the onion and bell peppers in the olive oil until crisp-tender, about 5 minutes. Add the black beans, shredded cabbage, frozen corn, brown rice, lime juice, taco seasoning, and garlic.
  2. Reduce heat to medium, cook and stir for 8-10 minutes.
  3. Spoon mixture into corn tortillas and garnish with your desired toppings.
  4. full recipe:

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