• 1/2  teaspoon 
    ground cumin
  • 1/2  teaspoon 
    ground coriander
  • 1/4  teaspoon 
    chili powder
  • 1/4  teaspoon 
    ground cinnamon
  • 1/8  teaspoon 
    cayenne pepper
  • 4   
    carrots, thinly sliced
  • 1/2  cup 
    cooked brown rice
  • 1/2  cup 
    cooked or canned black beans, rinsed and drained
  • 8   
    8-inch whole wheat tortillas
  • 1/4  cup 
    snipped fresh cilantro
  • 1/2  cup 
    shredded lettuce
  • 1   ounce 
    Cotija cheese, grated (1/4 cup)
    Guacamole, salsa, pico de gallo, sliced jalapeno peppers (optional)
Add 2 cups of water to medium saucepan, then add cumin, coriander, chili powder, cinnamon, and cayenne and bring to boiling. Add carrots; return to boiling. Reduce heat; cover and cook until tender, about 10 minutes. Drain, discarding liquid.
Place a tablespoon of brown rice and a tablespoon of beans in each of the tortillas, and then place some carrots on top.
Top with cilantro and lettuce, then crumble cheese over each taco. Finish adding any optional toppings of your choice. Fold or roll up.
Nutrition information
Per Serving: cal. (kcal) 191, Fat, total (g) 4, chol. (mg) 3, sat. fat (g) 1, carb. (g) 34, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 5, pro. (g) 7, vit. A (IU) 5539.93, vit. C (mg) 2.3, Thiamin (mg) 0.05, Riboflavin (mg) 0.06, Niacin (mg) 0.58, Pyridoxine (Vit. B6) (mg) 0.07, Folate (g) 10.76, Cobalamin (Vit. B12) (g) 0, sodium (mg) 406, Potassium (mg) 154.18, calcium (mg) 73.28, iron (mg) 1.7, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
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