Decided to make tacos tonight, they’re pretty spicy, so if watch out 🙂

I like naked tacos, so if you want taco shells or flour tortillas then you will have to add those.  I’ve made homemade flour tortillas with a nice recipe form The Cafe Surce Farine, click here for their recipe.   But check this recipe I made for the beans and the rice.

• 2 Cups Soaked Pinto Beans (make sure they’ve been soaked for 24 hours)
• 2 Cups Low Sodium Chicken Broth
• 2 Cups Water
• 2 Chicken Bouillon Cubes
• 1 Tablespoon Parsley
• 1 1/2 Tablespoon Cayenne Pepper
• 3 Tablespoons Chopped Garlic
• 1 Teaspoon Cumin

1. In a large pot add the chicken broth, water, parsley,  cayenne pepper, garlic and cumin, STIR
2. Add bouillon cubes
3. Add pinto beans and stir
4. Place lid on the pot and put between medium and high
5. Cook for an hour and 15 minutes

While that is cooking in another pot you’ll cook the coconut rice

• 2 Cup Coconut Milk
• 1 Cup Water
• 1 1/2 Cup Jasmine Rice
• 1/4 Cup Chopped Parsley
• Dash of Sea Salt

1. Combine milk, water salt and parsley, STIR
2. Stir in rice
3. Bring to a boil
4. Keep stirring and boil for about 5 minutes
5. Remove from heat
6. Place lid on pot and let sit for about 10 minutes

Once that is finished place rice on the place, add beans, top with cheese and taco sauce.  Then enjoy!!