Southwestern Veggie Taco – Ultimate Reset

Now THIS is the recipe that I can not stop ranting and raving about. I will never make chicken, beef, or shrimp tacos at home again!!


1/4 medium avocado, mashed
2 tbsp fresh salsa (pico de gallo)
1/4 cup Black Beans and Rice (recipe below)
1/4 cup cooked corn kernels
1 (6-inch) corn tortilla


Combine mashed avocado and fresh salsa in small bowl, mix well. Set aside.
Place Black Beans and Rice and corn on one half of tortilla; fold.
Serve with avocado and salsa mixture.
There will be tons of rice and beans leftover! Enjoy on the side! I also have combined all of the above ingredients in a bowl and it was just as delicious!!



  • 1/2 cup canned low-sodium black beans, drained
  • 1/4 tsp extra virgin olive oil
  • 1 dash ground chili powder
  • 1 pinch ground cumin
  • 1/4 tsp ground coriander
  • 1 tsp Bragg Liquid Aminos
  • Himalayan salt, to taste
  • 3/4 cup cooked brown rice, hot


  1. Combine beans, oil, chili powder, cumin, coriander, Bragg Liquid Aminos, and salt in a medium saucepan; mix well.
  2. Heat mixture over medium-low heat for 1-2 minutes, or until heated through. Remove from heat.
  3. Gently fold rice into bean mixture.

– SY

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