Kat's
Bean & Rice Tacos
1/4 cup cider vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon ground black pepper
1/4 teaspoon cumin
3 cups cooked rice (cooked in chicken broth)
1 (15- to 16-ounce) can kidney beans, drained and rinsed
1 (15-to 16-ounce) can black beans, drained and rinsed
1 (11-ounce) can corn, drained
1 medium green bell pepper, chopped
2 medium carrots, shredded
1 cup thinly sliced green onions
18 taco shells
Combine vinegar, oil, garlic, salt, chili powder,
black pepper and cumin in small bowl. Remove 1 tablespoon mixture; place in
skillet. Reserve remaining oil. Heat oil in large skillet over medium-high heat
until hot. Add rice, kidney beans, black beans, corn, green pepper, carrots,
onions and remaining oil mixture. Cook, stirring, 2 to 3 minutes or until well
blended and thoroughly heated. Serve immediately, spooning 1/2 cup mixture into
each taco shell
To serve add lettuce, tomatoes and cheese
It has never been my object to record my dreams, just the
determination to realize them.
- Man Ray