12 Corn tortillas
2 c. cooked Brown and wild rice
2 c. or one can of black beans
2 Medium avocados diced
Salsa to taste
Warm the corn tortillas in the microwave with a moist paper towel on top. Using two tortillas per taco, add warm rice and bean mixture. Top with salsa and avocados. Make apx. 6 tacos. I made this with leftovers. Next time I will proabably try seasoning the rice with cummin and garlic while it cooks. And then top it with fresh cilantro.
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