Pinto Bean and Rice Tacos

Ingredients

• Salsa - 1/2 cup
• Sour cream - 1/2 cup
• Cilantro - 2 tablespoons, chopped
• Lime - 1, juiced
• Salt - To taste
• Chili powder - 1 teaspoon
• Cumin - 1 teaspoon
• Garlic - 2 cloves, minced
• Bell pepper - 1, diced
• Onion - 1, diced
• Taco shells - 8
• Rice - 1 cup, cooked
• Pinto beans - 2 cups, cooked

Instructions

1. In a large skillet, heat some oil over medium heat.
2. Add the diced onion, bell pepper, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
3. Add the cooked pinto beans, cooked rice, cumin, chili powder, and salt. Stir well to combine and cook for another 5 minutes.
4. Squeeze the lime juice over the bean and rice mixture and stir in the chopped cilantro.
5. Warm the taco shells according to package instructions.
6. Fill each taco shell with the pinto bean and rice mixture.
7. Top with sour cream and salsa.
8. Serve hot and enjoy!