INGREDIENTS
1 cup
dried black beans
water
3 cups
water
1 tsp
canola oil
1 tsp
cumin
1/2 tsp
salt
1
bay leaf
1 tbsp
canola oil
1 cup
white basmati rice
2 cups
water
fresh squeezed juice from one lime (about 2 tablespoons)
1 tsp
kosher salt
2 tsp
finely chopped fresh cilantro
2
green bell peppers, chopped into long, thin strands
1
red onion, chopped into long, thin strands
1/2 tbsp
chopped fresh oregano
1 tbsp
vegetable oil
2
large, ripe tomatoes
1
small green jalapeño, seeded and minced
2 tbsp
red onion, minced
1/2 tbsp
fresh squeezed lime juice
1/2 tbsp
fresh squeezed lemon juice
2 tsp
finely chopped fresh cilantro
1/2 tsp
kosher salt
2 cups
frozen corn
water
2
poblano chilis, finely minced
1
small green jalapeño, seeded and minced
2 tbsp
red onion, minced
1/2 tbsp
fresh squeezed lime juice
1/2 tbsp
fresh squeezed lemon juice
2 tsp
finely chopped fresh cilantro
1/2 tsp
kosher salt
4
ripe avocados
1 cup
red onion, minced (about one medium onion)
2 tbsp
fresh squeezed lime juice
2 tsp
coarse sea salt
1/8 tsp
freshly ground black pepper, or to taste
1
ripe tomato, seeds and pulp removed, chopped
sour cream
8 oz
monterey jack cheese, shredded
8 oz
white cheddar cheese, shredded
1
head of fresh romaine lettuce
8
to 12 extra large soft tortillas