Black Bean Rice Tacos with Avocado Topping

Black Beans and Rice Mix

1/2 cup canned low sodium black beans, drained

1/4 tsp extra virgin olive oil

1 dash ground chili powder

1 pinch ground cumin

1/4 tsp ground coriander

1 tsp braggs liquid aminos

Salt to taste 3/4 cup cooked brown rice

Corn Tortillas


-Combine beans, oil, chili powder, cumin, coriander, barges liquid aminos, and salt in a medium saucepan, mix well

- Heat mixture over medium heat for 1 to 2 minutes or until heated through.

- Remove from heat, gently fold rice into bean mixture

-Serve Immediately 

Southwestern Veggie Taco Toppings  

1/4 medium avocado mashed 

2 tbsp fresh pico de gallo salsa 


-Combine mashed acocado and fresh salsa in a small bowl and mix well.

-Place black beans and rice mixture into one half of the tortilla, place veggie taco topping on top and fold tortilla. 



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