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Avocado, black bean, and brown rice tacos

Avocado, black bean, and brown rice tacos

When I cook, I have this problem of just throwing things together. This method works out for me most of the time, but when it's a slam dunk and I want to share it with the world (like these tacos) I find I didn't take any notes on what I was doing. Thus, this post took longer to write than I anticipated since I had to remember what I did to make this meal so amazing.

avocado rice black bean tacos

Avocado, black bean, and brown rice tacos

Ingredients:
tortillas (I used Mission Extra Fluffy fajita flour tortillas, the small ones)
leftover brown rice (amount varies based on number of tacos you are making)
1/2 an avocado per 1 cup of rice, diced
1 can black beans
shredded cheese (your choice - I had mozzarella on hand and it tasted just fine)
shredded lettuce
lime juice, to taste
cumin, to taste
cracked pepper, to taste

Heat up rice and black beans. In the rice, mix lime juice (I used just a few squirts), cumin, and cracked pepper. Add the cubed avocado. Don't mix too much - the avocado was best when chunky.

Throw the tortillas in the microwave for 10 seconds to soften and warm. Assemble tacos per your preference. I layered as such: rice and avocado mixture, black beans, lettuce, cheese.

I'm seriously obsessed with these tacos. They were so tasty and filling, super quick and easy to make. I wish I had some leftover rice to make them for lunch again tomorrow - this was easy to bring with me and throw together at work!

So therein lays my first Foodie Friday - a new blog series where I share my thrown-together recipes that always seem to surprise me and my family.

What are some your favorite "thrown-together" recipes? Please share in the comments!

Back at it!

Back at it!

Summer Bucket List - part 2

Summer Bucket List - part 2