INGREDIENTS
2
tortilla bowls
1/2 bag
rye meal
1 tbsp
olive oil
1/2 packet
taco seasoning
1 tbsp
water
3 cups
spinach
1 can
canned black beans
1/2
onion
1 medium
tomato
1 sprigs
cilantro
1/2 cup
frozen corn
1/3 cup
sour cream
1
jalapeno
1 serving
pico de gallo