April 16, 2010 by Flora Dawn
Black beans cooked in onions, garlic, and cilantro. So fast and simple, yet bursting with flavor. Somehow an ordinary can of beans turns into something special.
And cooked white rice sprinkled with some fresh cilantro and splashed with the juice of a lime offers a hint of flavor without overpowering the rice.
And then the Fresh Pico de Gallo. It’s the perfect condiment, fresh, spicy and so easy to make.
You add it all together and you have the filling for Black Bean and Rice Tacos. It’s a perfect gluten free dinner: fresh, easy, inexpensive, and best of all full of flavor.
If you have never made your own corn tacos, you should really give it a try. I think they taste completely different than the stale, bland corn tortillas available at the supermarket. Although you’ll need to but a tortilla press, they are incredibly quick and inexpensive to make. I have a step by step post; however, I don’t recommend you buy a plastic one like I have pictured, it broke. I would really suggest you buy a metal or cast iron tortilla press.
Although it may seem like a lot of work, all the components to this dish are very simple. I start the rice, make the pico de gallo, then move onto the beans. As everything is just finishing I can make corn tortillas, which come together literally in minutes.
Cilantro-Lime Rice I start my rice in the rice cooker; allowing me to quickly assemble the rest of the meal while the rice is cooking.
- About 2 cups hot cooked rice
- 2 Tb lime juice
- 2 Tb cilantro, chopped
- Stir the lime juice and cilantro into the hot rice. Use as a taco filling or side dish to Mexican food.
Pico de Gallo
You might need to adjust the amount of jalapeno you use, depending on your family’s tastes.
- 2 cups chopped tomatoes
- 1/2 cup chopped red onions
- 1/2 jalapeno, diced finely
- 2 Tb chopped cilantro
- juice of one lime
- 2 green onions chopped
- 1 clove garlic, diced
- salt to taste, optional
- In medium bowl combine all ingredients and stir to combine; tasting and adding salt as desired. Refrigerate until ready to use.
These make a great filling for tacos, but they could also be a side dish.
- 1 (16 ounce) can black beans
- 1/2 cup chopped onion, red or yellow onions will work
- 1 clove garlic, chopped
- 1 Tb chopped fresh cilantro
- juice of half a lime
- 1/4 tsp cayenne pepper, optional
- salt, optional
- In a medium saucepan, combine all ingredients and cook over medium-low heat until hot and flavors are combined; about 10 minutes. Make sure not to overcook though, as beans will get mushy.