Healthy Mama Magazine Issue 1 - July 2014 | Page 17

VEG
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goodness

eats

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Y FRE
DAIR

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KA ER
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SUPER FO

TEX MEX

I have said before that my
husband is a huge fan of all
Tex Mex food. I swear he
could eat tacos everyday.
This is one recipe that he makes that I absolutely love, even though I am not that into Tex Mex. It
is not spicy, because I am a wimp when it comes
to spicy food. You can add in some options if you
want it a little hot.
Last week, in our co-op, there was an option to buy
48 ears of organic and non GMO corn. We jumped
on that deal and have it tucked away in our freezer.

OD

SUPER EASY TACOS
By Melissa from My Whole Food Life
2 cups black beans

juice from ½ lime

2 cups corn (please use organic

3 tablespoons oil (I used avocado oil)

and non GMO corn if possible)

½ teaspoon cayenne (optional)

1-2 cups cooked wild rice

1 pickled jalapeno chopped (per

½ yellow onion chopped

taco)

2 teaspoons cumin

dairy free cheese sauce or

1 teaspoon garlic

homemade mayonnaise

1 teaspoon chili powder

1 pack of sprouted corn tortillas
(Melissa uses Food for Life)

1    Cook the rice according to the package instructions. I actually
always have some kind of a grain cooked in the fridge that I can
add to meals to stretch them out. Quinoa would work well too.
2    In a large saucepan, sauté the onions, beans and spices in your
oil of choice.
3    When onions begin to soften, add corn, rice and lime juice and
cook an additional 7 minutes or so on medium heat.
4    Now you can create the taco with whatever fixings you like. Add in
the cooked mixture, tomatoes, avocados, cilantro and cheese of
your choice. Enjoy!

There is nothing like the sweet taste of corn on the cob.
It reminds me of summer just like watermelon does. Yum!
MAG
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