Southwestern Veggie Taco Bar

Southwestern Veggie Taco (Vegan)

1/4 medium avocado
1 1/4 C. black beans and rice
1/4 C. pico de gallo
1 (6-inch) corn tortilla
Makes one serving. When I made this, I also prepared chicken breast for my family – but I went with the beans and rice for my own vegan version.

Pinto Beans and Rice

1/2 C. canned pinto beans, with liquid
1 tsp. extra-virgin olive oil
1 tsp. paprika
dash cumin
1/4 tsp. ground coriander
1 tsp. Bragg Liquid Aminos
Himalayan sea salt to taste
1 C. cooked brown rice
Heat beans in a medium saucepan. Drain, then add seasonings. Serve over rice.

Tuscan Bean Salad

2-15 oz.cans cannellini beans, drained, rinsed
3/4 C. seeded, chopped Roma tomatoes (approx. 2 medium)
2 cloves garlic, minced
1/2 red onion, thinly sliced
3 Tbsp. extra-virgin olive oil
1 Tbsp. red wine vinegar
1/4 C. loosely packed, fresh whole basil leaves
1 Tbsp. finely chopped fresh rosemary
Himalayan salt to taste
ground black pepper to taste

Combine beans, tomatoes, garlic, onion, rosemary, salt, pepper, oil, and vinegar in a large mixing bowl; toss gently to blend.
Stack and roll basil leaves on your work surface and thinly slice (chiffonade). Add to bean mixture; toss gently to blend. Serving size: 3/4 cup.