2ears of fresh corn - or 1.4 cups frozen/canned corn
2teaspoonsolive oil
sea salt and fresh ground pepper
Healthy Taco Bowls
4ouncesqueso fresco - small cubes or crumbles
1cupshredded cabbage
114.5 ounce canblack beans - rinsed and drained
Toppings
sliced avocado
tomatoes
lime wedges
tortilla chips or strips
pepitas
Instructions
Prepare your chicken. Toss shredded chicken with tajín.
Prepare your rice (unless you're using leftover rice). Sauté cumin seed and garlic with the olive oil over medium-high heat. Stir in the rice. Sauté an additional minute before adding broth or water and salt. Reduce heat and simmer until tender (19 minutes for basmati).
Grill your corn if desired. Remove from the cob.
Prepare your dressing if you're making homemade dressing like this one - cilantro jalapeño ranch.
Prep remaining ingredients.
Assemble your taco bowls starting with rice, and followed by chicken, beans, cabbage, corn, and cheese.
Add toppings according to preference, and dress lightly!
Notes
NOTE:Macronutrients DO NOT INCLUDE TOPPINGS. They do include approximately 2 tablespoons per serving of this cilantro ranch dressing.
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com