Black Beans & Rice Tacos

Ingredients

• ¾ cup cooked brown rice
• ½ cup canned low-sodium black beans
• ¼ tsp. extra-virgin olive oil
• ⅛ tsp. ground chili powder
• 1 pinch ground cumin
• ¼ tsp. ground coriander
• 1 tsp. Bragg^® Liquid Aminos
• Himalayan salt (to taste)

Directions

While rice is cooking, heat beans gently in saucepan until very hot. Drain and return to pan. Add olive oil, spices, Bragg Liquid Aminos, and Himalayan salt. Stir well. Gently fold beans into cooked rice. Serves 1.

Nutrition

• 270 calories
• 2.5 g fat
• 0 g saturated fat
• 0 mg cholesterol
• 250 mg sodium
• 52 g carbohydrate
• 9 g fiber
• 11 g protein
• 350 mg potassium

For Black Beans & Rice Tacos....

 ¼ cup fresh corn, 2 Tbsp. salsa, ¼ cup guacamole, 1 6-inch corn tortilla, and Spinach with pine nuts.