Rice & Beans Tacos

Taco Filling

• 1  tablespoon sunflower oil

• 1 red onion 

• 2 cloves minced garlic 

• 1 tablespoon tomato paste

• 1/2 red pepper 

• 1/2 deseeded jalapeno pepper 

• 1 teaspoon cumin seeds

• 1 teaspoon paprika

• 6 ounces of dried pinto beans cooked and drained or one can

• 1 cup long grain rice (2 cups water)

• juice one lime

• handful cilantro

• 1 teaspoons sea salt 

Assemble

• 6 corn torillas

• quacamole

• cheese (optional)

In a frying pan cook onions, garlic, red pepper and jalapeno until browned. Add in cumin seeds, paprika and tomato paste for a few minutes. Pour in black beans and cook with a few tablespoons of water for 5 minutes. Set aside while you cook the rice. Add the cooked rice to the black beans, along with the juice of one lime, cilantro and salt. Place the taco shells in the oven for a minute until lightly browned. Serve with vegan cheese and vegan sour cream if desired!