Black Bean and Avocado Tacos with Peach Salsa

1 15oz can black beans
2 tsp cumin
1/2 cup brown rice
1 cup water
2 peaches diced into 1/4 inch cubes
1 cup tomato diced into 1/4 inch cubes
juice from 1 lime
1 cup washed and chopped cilantro
1 small red onion 1/4 inch diced
1 TBSP cider vinegar
1 jalapeno finely diced – no seeds
2 cups red cabbage cut into 2 inch long and 1/8 inch wide strips
6 corn tortillas
1 ripe avocado

Serves 2. Multiply ingredients by two or three for meals serving 4 or 6 people. 

Combine rice and water in pot with lid and bring to boil – turn to low heat and cook for 15 mins or until all water is gone

Warm beans in pot with cumin on med heat

Combine peach, tomato, onion, cilantro,lime juice, vingar and jalapeno for salsa – add salt to taste

Massage cabbage with 1 tsp salt until wet

Heat tortillas in oven for 2 minutes

Serve by placing beans in tortillas topped with salsa, avocado and cabbage – rice on side – feel free to add your favorite hot sauce!

This recipe was developed for Healthy Living by Blossom Whole Food Kitchen as part of our Meal Kit program. 

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