Well, this was suppose to be a taco, but I forgot about my tortilla in the over warming up (I keep the Ezekiel Tortillas in the freezer) and it got too crispy. But I just broke it up and used it as chips! I liked it this way…I think I liked it better because it felt more like a treat!
Southwest Veggie Taco
¼ medium avocado, mashed
2 Tbsp. fresh salsa (pico de gallo) I make mine homemade CLICK HERE for the RECIPE
1¼ cup Black Beans and Rice (see recipe below)
¼ cup cooked corn kernels
1 (6-inch) corn tortilla – I use sprouted Grain
Combine mashed avocado and fresh salsa in small bowl; mix well, Set aside.
Place Black Beans and Rice and corn on one half of tortilla; fold.
Serve with avocado and salsa mixture.
Black Beans and Rice
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 Amminos
Himalayan sait to taste
3/4 cup cooked brown rice, hot
Combine beans, oil, chili powder, cumin, coriander, Bragg Liquid Aminos and salt in a medium sauce pans; mix well. Heat mixture over medium heat for 1 to 2 mins, or until heated through. Remove from heat. Gently fold rice into bean mixture. serve immediately.
Total Fat: 11 g
Saturated Fat: 2 g
Cholesterol: 0 mg
Sodium: 1,336 mg
Carbohydrate: 79 g
Fiber: 17 g
Sugar: 5 g
Protein: 14 g