| Prep: 20 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 340 | 12g | 5g | 52g |
| sugars | fibre | protein | salt |
| 10g | 8g | 12g | 1g |
There’s honestly nothing quite like the freshness and vibrance that comes with our Chopped Ricebean Tacos. This vegetable-based delight beautifully captures the sunny essence of my Californian upbringing and my love for health-conscious, comforting foods. It’s a colorful palette of nutrient-rich ingredients, each harmoniously blending in a fiesta of flavors. The taco incorporates the heartiness of black beans and rice, the freshness of summer produce, and the creamy richness of avocado and sour cream.
An Ode to Health
Health is one of the things I love to consider in my recipes and it’s no different for these tacos. Black beans are packed with protein and fiber, contributing to a feeling of fullness and good digestive health. Lettuce, tomatoes, pineapples, and mangoes, on the other hand, lend the dish their rich array of vitamins, minerals, and antioxidants. Lastly, the avocado, aside from providing a delicious creamy texture, also boasts a wealth of healthy monounsaturated fats, known for their heart health benefits. of course, a drizzle of olive oil brings it all together, not just with flavor, but with a dose of healthy fats too..
A Taco Like No Other
Our Chopped Ricebean Tacos can proudly hold their own against other beloved varieties, like the classic chicken taco or the ever-popular fish taco. But they also play well with others. If you’re planning a Mexican-themed dinner, these will taste amazing alongside a homemade Chicken Enchilada or a flavorful Fiesta Lime Rice.
Ultimately, the versatility and depth of flavors are what make me love this recipe so much. It’s a delightful mix between comfort food and healthy living, between heartiness and freshness. Plus, it’s also a fantastic way to get my children to consume their daily dose of veggies. Bite into one and you’ll see – or rather, taste – why this recipe will always hold a special place in my heart.
What You’ll Need
- 12 small soft flour tortillas
- 1 cup of cooked rice
- 1 15-ounce can of black beans, drained and rinsed
- 1/2 cup of corn, frozen or canned
- 1 cup of shredded lettuce
- 1 large tomato, chopped
- 1/2 cup of chopped pineapple
- 1/2 cup of chopped mango
- 1/4 cup of red onion, chopped
- 1 jalapeno, seeds removed and diced
- 1/2 cup of fresh cilantro leaves
- Juice of 1 lime
- 1 avocado, diced
- 1/2 cup of sour cream
- 1/2 cup of shredded cheese (Mexican blend)
- Salt and pepper to taste
- 1 tablespoon of olive oil
Method
Step One
Begin by preheating your oven to 350 degrees. Place the tortillas on a baking sheet and warm them in the oven for about 10 minutes. This will make them soft and pliable, perfect for stuffing with fillings.
Step Two
While the tortillas are heating in the oven, prepare the fillings. In a large skillet over medium heat, add olive oil. Once the oil is hot, add red onion and jalapeno, sauteing until they are soft.
Step Three
Add the beans and corn to the skillet, stirring occasionally for about 5 minutes. After the beans and corn are heated through, mix in the cooked rice.
Step Four
In a separate bowl, combine the chopped tomato, chopped pineapple, and chopped mango. Squeeze the lime juice over the top and mix well to combine.
Step Five
Once the tortillas are warm, remove them from the oven. Take each tortilla and spread a spoonful of the bean, corn, and rice mixture down the middle. Next, add a spoonful of the tomato, pineapple, and mango salsa. Add shredded lettuce and diced avocado, spoon a dollop of sour cream, and finish off with a sprinkle of shredded cheese. Season to taste with salt and pepper.
Step Six
Finally, sprinkle some fresh cilantro leaves over the tacos, fold them up, and they’re ready to serve! Enjoy these refreshing and tasty Chopped Ricebean Tacos hot from the oven.
