“Vegetarian” is definitely NOT a term used to describe me. I grew up in a family deeply-rooted in agriculture, to say the least. Back home where ranching is the way of life, we have multiple freezers dedicated solely to meat and corn and potatoes are vegetable staples. Needless to say my family puts the slogan “Beef: It’s what’s for dinner” to good use!

I attended PMA Fresh Summit last fall as a Career Pathways student and my eyes were opened to fresh produce. I was introduced to a new world filled with beautiful food that tastes great. I have become a huge advocate for fresh produce – and interning at DMA has only strengthened my passion.

While I am and always will be a carnivore, on one of my Pin-a-thons I stumbled across a recipe for vegetarian tacos that promised to be packed with flavor, easy to prepare, and filling. I decided to give it a try. I added a few tweaks and came up with an absolutely amazing creation that I will definitely keep in my recipe archives.

They immediately caught the attention of the DMA staff, as they not only taste amazing, but MAN are they gorgeous. Jam packed with beautiful fresh produce and natural flavors, these vegetarian tacos are a keeper.

So to all the carnivores out there, it never hurts to try something new.

Veggie Tacos

Ingredients:

9 oz. of spinach

1 (15 oz.) can of black beans

1 (8.8 oz.) package of Uncle Ben’s Ready Rice Spanish Style

2 small avocados (sliced)

1 bunch of cilantro

1 (8oz.) package of feta cheese

6 whole grain or veggie tortillas

Directions:

First prepare your cooking station by washing all veggies and cleaning your workspace. Slice the 2 avocados and set aside.

Place black beans in a medium microwave safe bowl and microwave on high for 2 ½ – 3 minutes and set to the side. Microwave the Ready Rice according to package directions and remove.

Fill your tortilla with spinach and cilantro. Add a layer of black beans and Spanish rice. Then sprinkle the feta cheese on top and place sliced avocados on top.

Roll up the tortilla, cut in half, and enjoy!

Yield: 6 tacos

Posted by: Deanna (The Intern)