Dinner: veggie wrap tacos

2 cups Dry, organic black beans
Chile powder
Cumin
Onion salt
Salt
2 cups rice (with 3 and a half cups water to cook)
Cilantro chopped
Lime juice from 1 lime
1 onion chopped
5 garlic cloves chopped
1/3 Anaheim pepper chopped
1 summer squash or zucchini, chopped
1 head lettuce, in cups
Sour cream
Sprouts, optional


1. Make beans -- soak the beans in water over night, change the water, flavor with chile powder, salt, onion powder, and cumin, then cook by boiling for 20 minutes and simmering for several hours.

2. Make rice -- any rice. I use half white and half quinoa, add lime juice and cilantro, salt to the cooled rice.

3. Stir fry some veggies -- start with onion, cook until clear then add chopped garlic, Anaheim pepper, summer squash, and anything else in the fridge.

4. Serve the three dishes with cabbage or lettuce cups, sour cream, and sprouts. Our kids loved it.