Black Bean and Rice Taco Salad

2 taco shells

1 pkg brown rice

1 can black beans

1/2 pkg frozen chopped onion and bell peppers

2-3 Tbsp extra virgin olive oil

1/2 tsp curry

1/2 tsp turmeric

1 tbsp minced garlic

1/2 tsp chopped basil

1/2 tsp red pepper

sea salt and ground black pepper to taste

6 cherry tomatoes, cut  in half.

1 cup kale

2 Tbsp hummus

 

Cook large taco shells on flat pan in 350 oven according to package instructions for 10 minutes.

Meanwhile, cook rice in small pot on stove according to package instructions, boiling for 10 minutes.

In large pan on high heat, add all spices to olive oil. Stir in black beans, onion and bell peppers.

Add tomatoes and kale. Drain water from rice and add rice to skillet. Remove taco shells from oven

and spread 1 Tbsp hummus per taco. Fill taco with rice and black bean mixture.

 

This delicious Black Bean and Rice Taco Salad is healthy and tasty! It has great flavor and nutrition.

 

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