Delicious Recipes by Cookin Foods

1 cup brown rice uncooked

1 lime juiced

½ cup fresh cilantro chopped

1 (15-ounce) can black beans drained

½ yellow onion chopped

1 tablespoon extra-virgin olive oil

1 tablespoon taco seasoning

¼ cup water

4 tortillas

½ cup salsa

1 avocado diced

3 Tbsp Avocado oil

Tofu

1 (14 ounce) pack o' tofu

¼ cup cornstarch, 

¼ tsp salt

½ tsp chili powder, 

2 tsp cumin, 

1 tsp garlic powder,

½ tsp chipotle powder

1. Cook brown rice according to the package. 
2. Once done, fluff with a fork, and add in the lime and cilantro.

1. Drain the tofu as best you know how, you want it dry as.... You want it dry.
2. In a small bowl make mexican the tofu jacket, whisk ¼ cup cornstarch, ½ tsp chili powder, 2 tsp cumin, 1 tsp garlic powder, ½ tsp chipotle powder.
3. Cut tofu into 1/2 cubes. cover in 3 Tbsp avocado oil, then add the mexican tofu jacket, mix well so the tofu all has the jacket on. 
4. Line the tofu cubs up like they are ready to march to war and take Texas back.
5. Cook them like mexican summer dun (425) for about 25 minutes.
    

1. In a skillet,  sauté the onion in olive oil for about 5 minutes, or until the onion is soft. 
2. Add 1 can of black beans and 1 can of pinto beans, water, and taco seasoning, and cook for 5 minutes.
    

1. Combine the rice and beans onto slightly warm tortillas. Add tofu soldiers, salsa, and avocado.
2. Wrap that baby up and serve immediately.