Makes 16 tacos
1/2 cup uncooked organic long grain white rice
1 (10 oz) bag of frozen white corn, or 1 can of white corn, drained and rinsed
1 (15 oz) can of organic black beans, drained and rinsed
1 bunch of kale, chopped and rinsed, approximately 8 cups
2 T avocado oil
1 (1.25 oz) package of Mrs. Dash taco seasoning mix
1 large ripe avocado
1 medium tomato, diced
2 T cilantro, finely chopped
Pinch garlic salt
1/2 of a lime
16 corn tortillas
1 small white onion, minced
Optional: diced jalapenos or salsa
Amanda’s Ingredient Note:
Use anywhere from half the packet of seasoning mix to a full packet. Taste the kale mix and sprinkle it in until it suits you.
If you are not Vegan, consider adding a dollop of sour cream or Greek yogurt to each taco.
Cook the Rice:
Cook the rice per package directions and set the pot aside while preparing the rest of the taco filling.
Make the Kale:
In a deep skillet add the corn, black beans, kale, and avocado oil. Simmer on low heat for 5-8 minutes, toss often.
Add a half cup of water and the taco seasoning mix to the kale. Stir well and simmer for another 3-4 minutes.
Once the kale is tender, add the cooked rice to the pan and stir together.
Mash the Avocado:
Slice the avocado in half, use a spoon to scoop out the pit, scoop out the flesh, discard the darkened over-ripe bits, and mash the avocado with a fork. Stir in the diced tomatoes, chopped cilantro, pinch of garlic salt, and the juice from the half of lime.
Assemble the Tacos!:
Warm the tortillas in the microwave for just a few seconds – do not cook them, just warm them up a little to make them more flexible.
Spread the avocado mix on the warm tortillas. Divide the kale mixture on top of the avocado. Top with minced onion and ENJOY!
The Spoon Mage™’s lovely niece Amanda is a dietitian that loves creating recipes. Look for more of her ideas right here at Mindful Palate!