Using leftover beans and rice, it is possible to concoct a non-meat taco filling. This is both affordable and easy, and will make a great lunch or dinner. Pile on the vegetables to make this an even healthier alternative to beef-based tacos.
leftover beans and rice
hard or soft taco shells
shredded mild cheddar cheese
Warm the leftover beans and rice in a skillet over medium heat.
Rinse the vegetables well. Place on a dry towel, and use another dry towel to wipe or pat away moisture.
Dice the tomato and cucumber, and shred the lettuce.
Fill each taco shell with beans and rice, and sprinkle with cheese. Warm these in a 350 degree oven until cheese melts. Remove from oven and immediately (and carefully!), and place the tacos on plates.
Add tomato, cucumber and lettuce to each taco and serve.
Vary the vegetables you use. Try spinach and zucchini, or shredded squash and tomatoes.
Use mozzarella cheese, rather than cheddar, for a slightly different taste.
Grow your own GMO free vegetables for more nutritional value.
Add even more nutrition to your meal by serving these tacos with either a vegetable or a fruit based salad.
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