Black Bean & Red Rice Taco with Finger Limes
Ingredients
- 1 cup 8 oz dried black beans
- 1 ½ cups red rice
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- kosher salt & freshly ground black pepper to taste
- 1 bunch of cilantro minced
- 1 package of organic finger limes use about ½ of a finger lime per taco
- 2 large tomatoes diced
- 10 oz queso fresco or other crumbling cheese
- 1 head or heart of your favorite lettuce romaine, green leaf, etc
- corn tortillas
- sour cream or guacamole for serving
Instructions
Preparing the black beans
- Start by soaking the black beans overnight or for 8 hours. You can use canned if you like and skip the soaking but I think dried beans have a more pleasing texture in the end.
- Cover the beans with enough water to just cover. Bring to a boil, then simmer until and cook until most of the water is gone and the beans are soft.
- Mash the beans up until they are creamy.
- Season with salt, pepper, cumin, and garlic powder.
Preparing the rice
- Preheat the oven to 375 degrees. Place the rice into an oven safe dish. Add 2 ½ cups of boiling water. Add salt and pepper to taste. Cover with foil and bake for 1 hour.
- Remove from oven and fluff with a fork.
Assembling the tacos
- Place the beans on the bottom of the taco, then add some of the rice.
- Add the lettuce and chopped tomato. Then sprinkle on the cheese and cilantro.
- Cut finger limes in half. Squeeze out the "caviar" on top of the taco. About ½ of a finger lime is good for 1 taco.