Ingredients
- 1/4 medium avocado, mashed
- 3/4 cup black beans, cooked then cooled
- 1/4 cup corn, cooked then cooled
- 1/4 onion, diced
- 2 tablespoons salsa or pico de gallo
- 3/4 cup brown rice, cooked
- 1/4 cup tomato, diced
- 6″ corn tortillas
Combine mashed avocado and fresh salsa in a small bow; mix well. Set aside.
Place black beans, rice and corn on one half of tortilla and fold.
Serve with avocado and salsa mixture.
One response to “Southwestern Meatless Tacos”
[…] and it’s been kind of fun coming up with different meals. One of my favorites is my Southwestern Tacos. If you really cannot remove meat from your diet, then choose antibiotic-free, pasture raised […]