Vegan Tacos

Well, the last month has looked a little different eating wise. I have decided to adhere to what Mark Bittman who wrote Food Matters calls vegan until 6. Over the last few weeks, we've been in a number of locations and had a number of different folks in our home. With that in mind, I've been thinking a lot about my purposes and reasoning behind eating more plant based meals. It's a long term goal that I want to continue implementing in my family's lifestyle, but within lower parameters.

Anyhow, on to the recipe that was dinner last night! My tortilla recipe is courtesy of my lovely sister-in-law.

Vegan Tacos with Whole Wheat tortillas

Soak 1 cup of chickpeas and 1/2 cup lentils for 4-6 hours
Cook two cups of brown rice in 4 cups water. Bring chickpeas and lentils to boil in their water and simmer until soft.

To prepare the tortillas, combine 2 cups whole wheat flour with 1 tsp. salt. Add 1/4 cup oil to mixture and combine. Bring 3/4 cup water to boil and pour into mixture and stir/knead until well combine. Separate dough into 12 balls and roll into tortillas on a floured surface. Heat a skillet and add each tortilla one at a time. Once the tortilla begins to bubble, it is time to flip. Allow to cook on the other side for 10-15 seconds.

Once rice and beans are ready, chop 2 large cloves of garlic and add to rice along with a combination or garlic powder, parsley, cracked black and red pepper, and oregano. Stir well. Add a diced jalepeno to rice. Cut up a fresh avocado and add to rice. Combine rice and beans in a large bowl.

Serve rice and beans on tortillas along with chopped tomatoes or salsa and fresh herbs or lettuce on top. Squeeze fresh lime juice to add a lovely finish. Enjoy!