Name: Bean Tacos
Ingredients: 6 small tortillas ((6 inches in diameter)); 1 ¾ cup cooked beans (drained (choose black, pinto, white, kidney or chickpeas)); 1 cup cooked rice, or pumpkin or sweet potato ((roasted, baked or mashed)); 1 ½ cups lettuce (shredded); 2 large ripe tomatoes (thinly sliced); Salt and black pepper to taste; 1 large cucumber (thinly sliced); Salsa or chutney; Sliced avocado

Bean Tacos

See recipes for corn tortilla, wheat tortilla, or cassava-sweet potato tortilla.

Print Recipe

Ingredients

6 small tortillas (6 inches in diameter)
1 ¾ cup cooked beans drained (choose black, pinto, white, kidney or chickpeas)
1 cup cooked rice, or pumpkin or sweet potato (roasted, baked or mashed)
1 ½ cups lettuce shredded
2 large ripe tomatoes thinly sliced
Salt and black pepper to taste
1 large cucumber thinly sliced
Salsa or chutney
Sliced avocado

Instructions

To make the taco, lay tortilla flat on plate.
Add 2-3 tbsp beans, then add 1 tbsp rice, pumpkin or sweet potato, then top with shredded lettuce, and sliced tomatoes and cucumber.
Add guacamole, sliced avocado and/or salsa or chutney.

Notes

Pairing:

Add to the tacos an of the following: guacamole, sliced, avocados, cucumbers, shredded carrots, salsa, pico de gallo, chutney, or cashew cheeze sauce.

Serve with a salad