2 cans black beans (drained and rinsed)
1 can diced tomatoes
1 tbsp. ground cumin
1 tbsp. ground coriander
1 tsp. black pepper
Whole wheat tortillas
Shredded Monterey Jack or Cheddar cheese
Low-fat sour cream
Red onion, chopped fine
Red pepper, chopped
Arugula or fresh spinach leaves
Cucumber, peeled and diced
Carrots, chopped fine
Begin by preparing brown rice. As the rice cooks, combine black beans and diced tomatoes in a large skillet over medium heat. Add cumin, coriander and black pepper. Heat for 10-15 minutes. Heat tortillas until golden but not crispy.
Meanwhile chop vegetables putting them out, smorgasbord style, along with cheese, sour cream and salsa. Create your tortilla using a combination of your favorite ingredients. Vegans can leave out the dairy. If you’re limiting carbohydrates, omit the rice or even the tortilla.
This recipe is healthy, cheap, adaptable, and easy. It is such a staple in my house that we refer to it by the shorthand, “Mexican.” I always keep black beans and diced tomatoes on hand. (Buy BPA-free canned goods whenever possible.) Good tortillas can make or break this meal. A delicious uncooked option is available at Costco. Toppings can include whatever you have on hand. I pile my tortilla high like a salad and eat it with a fork and knife. My kids prefer theirs burrito style.
This is a great opportunity to make extra rice for meals throughout the week. Leftover chopped vegetables can be stored in glass containers and thrown into tomorrow night’s salad. Sometimes I add frozen corn or a cooked, diced sweet potato to the beans. Fresh cilantro is always a nice addition. The possibilities are endless.