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Last Updated February 24, 2014 / by Amie

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A creamy soft taco recipe is just what I’m looking for on a freezing night here in Manhattan. I don’t know about you but NYC is freezing and living off of hundreds of cups of hot tea a day to un-numb my little fingers. I’m literally shivering writing this! But if you’re living where it’s warm, where the sun is shining and you’re drinking iced tea, well than you can turn this into a taco salad recipe.

I totally need a fire place in my apartment.

But for right now, keeping the oven open and the shower on with hot steam flowing out works pretty darn good.

Ha!

Welcome to city life. We rough it but we love it. So, I’m a bit obsessed with black rice as you can all tell lately – since it’s in 99% of my recipes. I.Just.Can’t.Get.Enough.

Ya. It’s pretty good and my clients have been begging me for more black rice recipes, so…..here we go with yet, another!

This one’s pretty simple. You just need the rice, some fresh cilantro, a few sesame seeds, a spoonful of salsa and hummus and a few sprouts.

Then, you’ve just gotta wrap all that up in a gluten-free tortilla and you’re all set.

Talk about comforting.

O it’s mega-comforting.

If that even exists. (It does in my book!)

I love the colors in this recipe- they’re so fun and sorta remind me of Spring- which I am already dreaming of.

Bring on the flip-flops, paaaaleaseeeeee as my teeth chatter from the ice cubes outside my window.

Well, until the warmer weather comes, you can enjoy a hearty, warm and satisfying lunch or dinner soft taco like this one right here and thank me for all the fresh flavor in each bite.

O ya, did I mention the fresh orange zest?

It totally makes the entire dish.

Totally makes it.

Trust me on that one. You want to use the orange zest.

Ingredients

1cupuncooked black rice
6gluten-free organic corn tortillas
1/4cupSabra plain hummus
1cupsalsa
1Tbsp.sesame seeds
1/4tsp.sea salt
1/4tsp.freshly ground black pepper
1tsp.fresh orange zest
1/4cupfinely chopped fresh cilantro
1/2cuporganic sprouts

Instructions

Preheat oven to 350 degrees F.
Cook rice according to package directions.
Meanwhile, heat tortillas in the oven for 5 minutes or until toasted. Remove from oven; top with cooked black rice, hummus, salsa, sesame seeds, sea salt and pepper. Sprinkle with cilantro and orange zest.
Serve warm.

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Well not sure what I expected and trying to eat a bit healthier, was in the mood for taco’s and tried this. I made some fresh homemade salsa and left out the sprouts forgot them. Let me tell you something these taco’s are fantastic. The black rice takes a bit to cook but wow this is good, made cilantro and lime black rice out of the leftovers and will have this as a snack!
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1. Yay; so happy to hear that Michael. Wahoo!!!!!!
  Reply
This is a great give away! Love the pouches!!!
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Oh wow! These look so delish. It’s very challenging to come up with meal ideas when you have so many dietary restrictions. This will be perfect for dinner this weekend. Love the ingredients! I’m not a great cook I’ll be the first to admit, but the looks simply yet hearty and healthy. Can’t wait to try it out, thanks for sharing! 🙂
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Love all of your recipes! Gives me motivation to start or continue eating healthy! Love all your giveaways also!!!
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It looks like black beans until someone said rice so I had to look at the receipe again. Thought I had everything to make these but I could use my soaked brown rice until I buy the black. Sounds very tasty. We’re freezing in NE too!
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These look fantastic!
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This recipe looks great, can’t wait to try this out. I’m really interested about the rice, sounds pretty weird, but I’m definitely going to give it a try.
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This is my kind of meal! I would have never thought to add orange zest to it though – can’t wait to give that a try.
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Ingredients

1 pound ground beef.
1 envelope reduced-sodium taco seasoning.
3/4 cup water.
1 medium head iceberg lettuce, torn (about 8 cups)
2 cups shredded cheddar cheese.
2 cups broken nacho-flavored tortilla chips.
1/4 cup Catalina salad dressing.

Jan 9, 2024

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