Ingredient Checklist


Instructions Checklist
  • 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 Facts

191 calories; 4 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 3 mg cholesterol; 406 mg sodium. 154 mg potassium; 34 g carbohydrates; 4 g fiber; 5 g sugar; 7 g protein; 0 g trans fatty acid; 5540 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 11 mcg folate; 0 mcg vitamin b12; 73 mg calcium; 2 mg iron;