Taco Salad

We found some amazing, easy-to-bake taco shells recently! Simply bake at 350 for 15 minutes or so. Fill with brown rice, black beans (homemade, I hope!), tomato - and avocado or guacamole. Your choice.

Be sure to squeeze lime on top!

EASY TIPS

Boil 2:1 water and brown rice. Reduce to high simmer and cover. Once finished, squeeze lime and stir in fresh cilantro. Makes a great rice.

To make your black beans, measure about 4:1 water to black beans. Boil and reduce to high simmer and cover - for several hours. Periodically you'll try a bean to see when they're done. It really is that easy!

I prefer fresh avocado. Tyler prefers guacamole. It's easy to dress your taco salad however you prefer most.

For the best cilantro-lime dressing, simply blend: juice of 1-2 limes, handful of cilantro, some olive oil, dash of salt, dash of raw sugar and small dash of vinegar. Why are my measurements so vague? Because it's all based on what YOU like best. You won't know until you try!

Too vinegary? Just add a sprinkle of raw sugar.

Too strong? Add a little water.

Not limey enough? Squeeze another lime! (Personally, I can't get enough lime.)

Enjoy!