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Black Bean Tacos with salsa on a striped towel
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Black Bean Tacos

Happy black bean Taco Tuesday! I'm celebrating with my too quick, too easy, too healthy, -and meatless- black bean tacos. It's the perfect way to carry over Meatless Monday into Taco Tuesday.
Course dinner, Lunch
Cuisine Mexican
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 1 person
Author Rebecca

Equipment

  • can opener
  • spoon
  • plate

Ingredients

  • 3 taco sized tortillas corn or flour
  • 1/2 cup brown rice
  • 1/2 cup black beans
  • 1/4 whole bell pepper sliced
  • large handful shredded red cabbage
  • 1/2 cup salsa
  • 1 tablespoon favorite cheese
  • 1 tablespoon cilantro leaves
  • 1 whole lime quartered

Instructions

  • Layer ingredients on top of tacos with salsa and cheese last. Enjoy

Video

Notes

  • Rice & black beans can be heated up until warm or eaten cold. 
  • Just use whatever vegetables you have on hand, cabbage, onions, bell peppers, tomatoes, zucchini, radishes are a few examples.
  • No need to measure out ingredients, just use a spoon to spoon each ingredient on the tortilla and eat with a fork if it's too big to eat with your hands.