1 Cup Cooked Black Rice
1 Head of Purple Cauliflower
29 ounce Can Organic Black Beans
1/2 Red Onion diced
1/2 Tbs. Chili Powder
1 Tbs. Coriander and Cumin
Garnish with Guacamole and Salsa
Heat skillet with Grapeseed oil and saute the onion, in a separate small pan brown the Cumin and Coriander and and mash into a mortal and pedestal add to pan with the Chili Powder. Drain the beans and add to onion mixture. Sauté for approximately 10 minutes and simmer to get the flavors married.
Black Rice, cook according to package.
In a separate skillet, sauté the Cauliflower in a small amount of grapeseed oil, add some chili powder, cook turning frequently until lightly browned.
Heat small taco tortillas in skillet, layer with beans, rice and cauliflower. Add fresh made guacamole and salsa.
This was so amazingly good, loved all the combinations it made it seem so exotic, the flavors were amazing, and the black rice is so easy to cook and always ends up perfect. It’s been my favorite rice for a long time.
I hope to make this again with better photos, the taco holder holds 7 but packages have only 6 tortillas, lol. And taking photos is the hardest part of blogging food. If you have any photography suggestions, they are welcome! Note* I always make extra beans and veggies for leftovers, you can easily adjust the amounts.
You must try this, it’s so good!
