Southwestern Veggie Taco - Ultimate Reset Phase 1

Now THIS is the recipe that I can not stop ranting and raving about. I will never make chicken, beef, or shrimp tacos at home again!!

Ingredients: 

• 1/4 medium avocado, mashed
• 2 tbsp fresh salsa (pico de gallo)
• 1/4 cup Black Beans and Rice (recipe below)
• 1/4 cup cooked corn kernels
• 1 (6-inch) corn tortilla

Directions: 

1. Combine mashed avocado and fresh salsa in small bowl, mix well. Set aside.
2. Place Black Beans and Rice and corn on one half of tortilla; fold.
3. Serve with avocado and salsa mixture. 

There will be tons of rice and beans leftover! Enjoy on the side! I also have combined all of the above ingredients in a bowl and it was just as delicious!! 

Rice and Beans Recipe 

Ingredients: 

• 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 Bragg Liquid Aminos
• Himalayan salt, to taste
• 3/4 cup cooked brown rice, hot

Directions: 

1. Combine beans, oil, chili powder, cumin, coriander, Bragg Liquid Aminos, and salt in a medium saucepan; mix well. 
2. Heat mixture over medium-low heat for 1-2 minutes, or until heated through. Remove from heat.
3. Gently fold rice into bean mixture.

Enjoy!!

- SY