This is a quick post for those pressed for time but want something filling and nutritious. You’ll need the following:

Green Chile Tacos

A few glugs of olive oil

1 can of pinto beans, 8 oz (appx 2 cups soaked beans)

1 cup brown rice, cooked

1 small onion, chopped

1 can of diced tomatoes, 8 oz

1 can chopped green chiles, 4 oz

handful of fresh cilantro, roughly chopped

dash of cumin, garlic salt and cayenne pepper (season to taste)

6 corn tortillas

1 lime

Shredded cheddar cheese

Shredded iceburg lettuce for tacos

Heat up your oil in a roomy saute pan and preheat your oven at 350. Sweat your onions at medium heat and then toss in green chiles, tomatoes, beans (and bean juice, if any) and season to taste. Toss your corn tortillas in the warm oven (you can put them in foil or lay them out on the rack). Let your filling cook on medium for a minute or two, then mix in your cooked brown rice and cilantro. Squirt a few generous twists from your lime (use your personal tastes here, make sure to taste before dousing with lime, you can always add more later!) Let this simmer on low heat until your corn tortillas are warm and slighly crispy and then fill tacos, top with cheese and lettuce. The leftover filling freezes and reheats well so stock up!