Corn tortillas or crispy tostadas or taco shells
1/2 Tbs vegetable oil
1 can chili, black, pinto, or refried beans
1 cup cooked short grain brown rice
Toast the tortillas on both sides in a little hot oil on a skillet until soft. If you use the crispy tostadas or taco shells, you may want to heat in the oven for a couple of minutes at 250 degrees.
Top with brown rice, beans, and toppings of choice: diced or green onion, avocado, salsa, jalapeno peppers, soy cheese, tomato, lettuce, sprouts, black olives. This meal is ready in minutes when the rice is prepared in advance. So satisfying you can even eat these for breakfast!
Serves 4! Enjoy …
