1 pkg 4 taco shells, bake according to pkg instructions
Taco Bowl with Black Beans and Meat
Taco Bowl with Black Beans and Meat
1 cup frozen meatless ground
1/2 cup onion, chopped to 1/2″
2 Tbsp olive oil
1/2 tsp chili powder
sea salt and ground black pepper to taste
1 cup black beans, rinsed
1 cup petite diced tomatoes
1 cup refried beans
1 pkg (makes 1 cup) prepackaged brown rice, bake according to package instructions
1 cup fresh kale
4 Tbsp guacamole, as topping
1 cup mild salsa, as topping
In a medium skillet over high heat saute onion and meatless ground in olive oil. Season with chili powder, sea salt and ground pepper and cover until heated through. Stir-in black beans and tomatoes and replace cover until heated through. Bake taco shells inverted on flat pan over assembled paper forms provided with taco shells in 350 oven for 10 minutes until lightly brown. Heat refried beans in microwave safe bowl for 1-2 minutes until heated through. In saucepan on cook top, boil prepackaged brown rice in boiling water for 10 minutes. Then, turn over baked taco shells and spread 1/4 cup refried beans on bottom of shell. Open rice package and spoon 1/4 cup cooked rice between 4 taco shells over the refried beans. Next, place 1/4 cup kale in each bowl and spoon skillet mixture over kale, rice, and beans. Top with 1 Tbsp guacamole and serve with side dish of 1/4 cup salsa. Enjoy!!
My favorite lunch is the Taco Bowl with Black Beans and Meat! Such a delicious meal to enjoy!