Quick Lunch: Veggie Tacos

This is a great way to use leftovers. What I had? Brown rice from a Chinese restaurant, leftover veggies from a diner, and a few cherry tomatoes that needed to be used. My solution? Veggie tacos!

Ingredients:

• 1/2 T extra virgin olive oil
• 1/4 C chopped onion
• 1-2 cloves garlic, chopped
• 1 can black beans
• 1/2 t cumin
• 1/4 t chili powder
• 1/2 C brown rice, cooked
• 1/2 C cherry tomatoes, sliced
• + any veggie leftovers you happen to have
• Possible taco toppings: vegan sour cream, avocado, vegan cheese, chopped cilantro, chopped jicama, squeeze of lime

Preparation:

1. Saute the onion and garlic in a little extra virgin olive oil.
2. Add black beans, rice, cumin, chili powder, cherry tomatoes, and veggie leftovers. Warm a couple of toasted corn tortillas.
3. Top with salsa, hot sauce, vegan sour cream, avocado, vegan cheese, cilantro, a little jicama, and a squeeze of lime juice - whatever toppings you enjoy.
4. Voila! Lunch is served!