Due to its aforementioned versatility, tacos are a steady thing around these parts, and with the bounty of agreeable veggies during the summer months, you simply can't go wrong!
For this particular recipe I combined lime infused white rice, black beans, and a few simple toppings that paired well, looked great, and tasted even better!
Depending on what kind of rice you are using, there may be different cooking times, so check your package for instructions. I substituted 1 cup of the needed water for equal amounts veggie broth, added a teaspoon of butter, 2 tablespoons of freshly squeezed lime juice (about 1 juicy lime's worth), the zest from two limes, and salt to taste. (I used this recipe for ratios).
Make sure to rinse your rice thoroughly beforehand and avoid stirring while cooking to prevent the rice from becoming sticky.
Just a side note about the radishes - I've never been a huge fan of their taste. I always love how vibrant and beautiful they are with their intense red skin and earthy roots, but just have not been able to reconcile their flavor and that weird thing they do to my tongue, which may or may not be an allergic reaction (am I the only one here?).
Nevertheless, they are so pretty and sad sitting there with no one to buy them (at least it seems), that I simply cannot resist tossing them in my basket on a fairly regular basis just to see if I still don't like them. Well! If you are in the same boat as I am and don't care as much for the rueful radish, I have the solution! Simply slice the radishes as thin as humanly possible (please don't cut yourself, people!). This allows for just a hint of radish flavor that won't overpower your taste buds, and looks absolutely gorgeous. Case closed!
Wrapping it Up
Now all that's left is browning your tortillas in a little olive oil over medium heat. I used a really yummy artisan, green chili tortilla that I find at my local SaveMart. It browns up nicely and has a really mild flavor that goes well with anything. Then simply assemble your tacos to your liking, add an extra, healthy squeeze of lime, and devour - nom nom nom!
1 cup white rice, rinsed
1 cup vegetable broth
1 tsp butter
1, 15oz can low sodium black beans, rinsed
1 avocado, sliced
3-4 radishes, thinly sliced
1-2 green onions, diced
Cilantro, roughly chopped
Lime wedges for garnish
Sour cream, optional
1 package of small tortillas (I used La Tortilla Factory brand, green chili flavor)
Olive oil for sauteing and browning
Salt to taste
Stay tuned for the final chapter of my European Adventure and a new pasta recipe inspired by this!
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