A Simple, Delicious, Plant-Based Taco

Kidney Beans:

Ingredients:

• 2 cups Kidney Beans soaked 24 hours and rinse twice a day
• 2 tsp onion powder
• 1 stalk celery
• 1 tsp garlic powder
• 2 teaspoons unrefined salt
• 1 cup water for blending

Directions:

1. Place beans into a 2-quart saucepan and fill with water to one inch above the level of the beans.
2. Blend onion, celery, and garlic with 1 cup of water and add to the beans.
3. Bring to a boil and then simmer until the beans are soft (approximately 1 hour)
4. Add the salt and cook for 5 more minutes.

Brown Rice

Ingredients:

• 1 cup brown rice, soaked 12 hours and rinsed
• 3 cup water
• 1 garlic clove, minced
• ¼ cup chopped onion
• 1 teaspoon unrefined salt

Directions:

1. Roast the rice till lightly brown
2. Place all ingredients into a medium-sized saucepan, except the rice.
3. Bring contents to a boil, then cover and decrease heat to simmer.
4. Cook for about 60 minutes until all the liquid has been absorbed and rice is tender and fluffy.

Salsa

Ingredients:

• ¼ cup onion, finely chopped
• 3 tomatoes (medium), diced
• ¼ cup red or yellow bell pepper, diced
• 2 teaspoons lemon juice
• ½ cup cilantro, chopped
• ½ teaspoon unrefined salt, or to taste

Directions:

1. Prepare the raw toppings individually and mix.
2. Allow the mixture to sit for about 30 minutes before serving.

Assembly Directions:

1. Warm up some of our Organic and delicious tortillas on the skillet to your desired warmth.
2. Add your rice and beans with Salsa to taste in your tortilla.
3. Serve and Enjoy!