Naked Vegan Taco with Homemade Pico de Gallo
Ingredients-
Pico de Gallo:
10 vine tomatoes (be sure to take out all seeds and juice), one bundle of cilantro, one medium red onion, 4-5 green onion, 1 lrg red sweet pepper, 5 jalapenos (4 seeded, one left with seeds), 2 cloves minced garlic, one fresh squeezed lime, 1 tsp vinegar, and salt to taste. *** you can add more or lessen the amount of jalapenos for your own liking:)
Honestly, I really don't use a recipe or portions but I will try to estimate :) I chop everything by hand and mix it together. Putting it in a food processor makes it more runny. I love the fresh taste when it is chopped. I also believe it tastes best if you let it set for at least 10-24 hours to absorb all the flavors. You can do what ever you like.
Rice and Beans
Cook 2 cups whole grain rice according to package directions.
Add can of pinto beans, with liquid to medium saucepan, over medium heat for about 3-5 minutes. Add cumin, coriander, smoked paprika, and chili powder to the rice to taste (be generous with the cumin and chili powder).
Gently fold beans in to the warm rice.
Two avocados and one bag frozen corn, thawed and warmed.
Cut avocados into small pieces. Warm the corn over the stove or in the microwave. Make your own naked tacos! Combine the rice and beans, corn, avocado, and pico de gallo for an AWESOME and HEALTHY dinner! Enjoy!
The pinto beans recipe idea came from the Beachbody Ulitmate Reset. If interested in Reseting your mind and body, ask me how.
