Shell Be’s Veggie Taco Night

If you’re looking for a delicious, quick and healthy dinner you should give this one a try! It took 30-minutes to throw it all together and turned out so delicious. I may even add it into my regular rotation for dinner meals.

Serving size: 4

The following was used to serve 2 and have leftovers for 2

What you need:

2 corns on the cob

1 orange bell pepper

1 green bell pepper

1 white onion s

1 green onion

1 avocado

1 lime

1 cup cherry tomatoes

1 bag shredded coleslaw mix

1 bag of Spanish Right Rice

1 can black beans

Whole wheat tortillas

Cotija Cheese

Paprika

Chili Powder

Avocado Oil

What you do:

1.     Pre-heat the oven to 375

2.     Clean the corn on the cob. Place each cob on a piece of tinfoil. Drizzle with avocado oil. Sprinkle with salt & pepper. Wrap the tinfoil around the cob. Stick in the oven for 20 minutes.

3.     Clean and slice the orange bell pepper, green bell pepper, and white onion. Long skinny strips work great for this meal. Place on a pan, drizzle with avocado oil, sprinkle with salt and pepper. Stick in the oven for 20 minutes. You may want to set a timer for 10 minutes and mix around half-way through.

4.     Cook the Right Rice, follow instructions on the bag. (It’s very simple, you boil 1 1/3 cup of water, once it’s boiling you add the Right Rice in, remove from the heat, cover, and let cook for 12 minutes)

5.     Strain the can of black beans in a strainer (don’t rinse, just strain the extra juice). Slice the cherry tomatoes in half. Chop 1 green onion. Drizzle about 1 tbsp of Avocado oil in a pan (I used my Our Place pan), add in the black beans, cherry tomatoes, green onions, about ½ tsp Paprika and ½ tsp chili powder. Cook on low heat.

6.     Wrap the tortillas in tinfoil (I used 4, 2 for each serving). Place them in the oven.

7.     By now the corn should be done, take it out of the oven, let cool for a minute before cutting it off of the cob. Once cut from the cob, add it to the black bean mix. Squeeze half a lime into the pan, stir and add a pinch of salt.

8.     Cut the avocado into slices.

9.     Plate your dinner… two tortillas on each plate. Fill each tortilla with the bean filling, top with shredded coleslaw, sprinkle with Cotija cheese, top with a slice of avocado. Serve with Spanish rice on the side and bell pepper onion mix!

10.  Enjoy!