A variation on the taco theme…
Ingredients
1 box Zatarain’s Spanish Rice- 1/2 can of Rotel (or Mexican-style diced tomatoes, chilis and lime juice)
- 1 can of Bush’s Low Sodium Black Beans
- Fresh Cilantro
- Salsa (fresh if possible — check the deli at your local grocery store)
- Corn and/or Flour Tortillas
- Taco Seasoning*
This makes about 8-10 tacos
Instructions
Cook the rice according to instructions on the package, adding 1 cup of instant rice and the can of Rotel. Note, this will probably make more rice than you’ll need for the tacos, so you can serve it as a side dish or refrigerate leftovers and eat later — or add another can of beans and more torillas!
While the rice is cooking, put the can of beans (do not drain) into a small sauce pan and heat, adding taco seasoning to suite your taste. Chop cilantro.
Layer ingredients atop a warm tortilla of your choice, flour or corn. I warm my tortillas on a heated griddle pan on the stovetop — turn heat to medium, then once pan is hot, turn down low and warm the tortillas slowly. Top rice and beans with cilantro and salsa.
* I make my own taco seasonings, but your favorite packet mix will probably work. My particular taco seasoning, if you wanna use the same ingredients, features chili powder, garlic powder, two kinds of fajita seasoning (one salt-free, the other mesquite-flavored), and dried cilantro.
Yes, I'll admit it. I love Battlestar Galactica, Dune, Star Trek, Star Wars, Indiana Jones, Macs, iPods, NASA, Wii, Xbox ... and about a dozen other things that 
qualify me for geek status. Oh, and then there's my love for all things Longhorn and the NFL...
