I don’t know about you, but I try to celebrate Taco Tuesday as much as possible and in as many ways I can think of- going out and at home! I LOVE that this holiday happens to come around once a week. Here’s one of my favorite go-to recipes that also allows for me to meal prep for a few days with the leftovers. Unless I’m cooking for family/friends, then there’s enough to go around!
Ingredients: Corn Tortillas, Brown Basmati Rice, Corn, Black Beans, Salsa, Bell Peppers, Avocado, Jalapenos, Scallions, Lime, Garlic Powder, Onion Powder, Pink Himalayan Salt, Olive Oil
Total Time: 45 minutes, 4 meals total (1 for my dinner and 3 meal preps)
Bring 2.75 cups of water to a boil, then add 1 cup of Brown Basmati Rice, 1 tablespoon of olive oil, and 1 teaspoon of Pink Himalayan Salt. Cover with a lid, turn heat to simmer, and let cook for 30 minutes.
Rinse bell peppers (I used 2 green peppers in this recipe), throw out seeds, and cut into long slivers. Rinse and mince 2 strings of Scallions.
Add to peppers to sauté pan on medium heat, then add 1 tablespoon of Olive Oil, 2 teaspoons of Garlic Powder, 2 teaspoons of Onion Powder, and 1/2 of your Scallions. Let cook for 25 minutes, stirring occasionally.
Open Corn and drain excess juice from can. Add Corn to pot and set to medium heat. Add 1 teaspoon of Garlic Powder and 1 teaspoon of Onion Powder. Stir occasionally.
Open Black Beans and add to pot and set heat to medium (no draining). Add 1/2 cup of Salsa to beans and stir occasionally.
Cut 2 limes into wedges, once down the middle and then into thirds.
Remove Rice from burner (should be done about now). Leave lid on for 5 minutes.
Slice 2 Avocados out and empty contents into mixing bowl. Squeeze 2 lime wedges into bowl and add 1 teaspoon of Garlic Powder, one teaspoon of Onion Powder, 1 tablespoon of Corn (from your pot), and the other 1/2 of your scallions. Mash with spoon.
Microwave 6 tortillas for 30 second between two damp paper towels.
Remove lid from Rice and add 1 tablespoon of Garlic Powder and 1 tablespoon of Onion Powder. Mix.
Arrange Tortillas on plate (I double them up because the Corn Tortillas fall apart so easily). Fill each Tortilla with: 3 tablespoons of Rice, 2 Tablespoon of Black Beans, 1 Tablespoon of Corn.
Garnish with 1 tablespoon of Guacamole and 1 lime wedge each.
Right after I finish preparing my plate, I empty the leftovers into Tupperware containers for meal prepping. I also like to do my dishes before I sit down to eat, so I can relax after my delicious meal!
** Pro Tips**
Long Lasting Guac: Portion Guacamole into salad dressing containers. After filling each cup, tap the container on the counter to remove any excess air stuck inside. You can even put a layer of plastic wrap on top before the lid to help keep the vibrant green color and taste.
For best quality, use meal prepped containers to store for the week. Each day, use a spoon to make a smaller portion in a new container for meals. Keeping the ingredients separate will keep them from getting mushed together or having soggy taste.
Cutting down on Carbs? No worries! I love to make a Power Bowl out of the same ingredients. Simply place ingredients in a bowl and add some Spinach instead of Tortillas.
I love how simple it is to prepare this meal, and I love that I can eat it for a few days after! With such a busy schedule, it’s hard to spend this much time in the kitchen (+ dishes!) every day. This recipe also works well with my Raw Vegan lifestyle I’ve been practicing for the past month. Less processed foods, more mind + body conscious ingredients!
What’s your favorite way to celebrate Taco Tuesday?