Bean And Rice Tacos - cooking recipe

Ingredients

2 cups cooked brown rice (left over)
2 (15 ounce) cans black beans, undrained
1 cup picante salsa (I used Pace)
1 cup chopped onion
3 -4 chopped garlic cloves
3 -4 fresh jalapeno peppers, chopped (use gloves)
1 tablespoon chili powder
1 tablespoon ground cumin
20 corn tortillas

Preparation

In a large skillet, saute the veggies in 2-3 Tbs of cooking oil. I used grapeseed oil.
Add remaining ingredients except for the tortillas. Bring to boil and reduce heat to simmer. Simmer uncovered for 20 minutes or until no longer runny.
Meanwhile fry your tortillas in oil until soft. Fold and lightly sprinkle with salt.
Place about 1/4 cup of bean mixture and top with your choice of toppings: shredded cabbage, cheese, avocado, cilantro, sour cream, etc.