Makes approx 6 servings.

Ingredients

1 1/2 cups brown rice, cooked

1 tablespoon olive oil

1 medium yellow onion, diced

3 cloves garlic, finely minced

1 cup vegetable broth

1 (14.5 oz) can diced tomatoes

1 1/2 teaspoons chili powder

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper

Salt and freshly ground black pepper, to taste

1 1/2 cups frozen corn

2 (15 oz) cans black beans, drained and rinsed

1 lime, juiced

Directions

Sauté onion in olive oil until golden and tender, about 3 minutes. Add in garlic and saute 1 minute. Stir in broth, diced tomatoes, cooked rice, chili powder, cumin, paprika, cayenne, and season with salt and pepper to taste. Bring mixture to a boil, then reduce heat, cover saucepan with lid and simmer about 20 minutes, until mixture has thickened.

Stir in corn and black beans and simmer, uncovered 5 – 10 minutes, stirring occasionally. Mix in lime juice.

Serve warm over tortillas with spinach, tomatoes, green onion, avocado and cashew sour cream.