Cuatro Colores Taco – Four Colors Taco – Where the tastebuds meet the soul : )
What you’ll need for the taco’s “shell”:
—>> unbroken cabbage leaves! (a.k.a. when you peel them off the head of cabbage try to do it gently so there are no holes in your cabbage wrap, otherwise what you stuff it with will fall through and be all messy)
Note: purple cabbage LOOKS the best AND it maintains extremely high levels of Vitimin C, Vitimin K, Folate, Vitiman A, magnesium, and potassium in massively noteworthy quantities. Cooking cabbage saps the nutrients from the food as it is so watery, so consuming it RAW is a huge message of lovin’ on that bod of yours.
What you’ll need for the “meat”:
1 can black beans, washed and drained (Tip: look for NO SALT ADDED on the can)
1 batch of the rice of your choice (Note: I use BLACK RICE because it’s delicious, beautiful, and packs a punch of nutrients – many more antioxidants than more common rices (black rice can be hard to find), but brown or wild will do just fine! No refined white rice please! For this just cook up whatever the directions say and you can use any extra for a leftover meal tomorrow. ; )
What you’ll need for the salsa & garnish:
juice of 2 limes
Avocado (just enough to put in each wrap, so how many of these you need depends on how many people you are feeding. When I just cook for myself, i use 1 small hass avo)
1/3 cup fresh cilantro
1 orange OR yellow bell pepper – chopped into small 1/2 inch pieces for food processor prep
1 medium sized carrot, washed and shredded (or cut into thin strips)
a PINCH of cumin
1 tablespoon chili powder
1/3 fresh red onion – chopped for food processor prep
1 tablespoon REAL olive oil (beware the back-alley nasty stuff… always check ingredients and try to get this at a legitimate store – good, real, pure olive oil is hard to find in the big supermarkets)
1.5 cartons grape tomatos
1 teaspoon salt TOPS or less to taste (I use pink Himalayan but yes I’m aware not everyone is that anal about their food so use whatever you like!)
(Note: whole salsa batch makes about 11/2 cup of salsa and you CAN make this without a food processor)
Let’s Get Cookin’:
1. Start your rice first before anything else, as this takes the longest to cook. While it’s cooking you can prep up the rest!
2. Get your cabbage wraps all peeled off the head and rinsed & dried. I eat about two as a meal, so use that to figure how many leaves you need for however many people you’re serving.
3. Rinse all the black beans if you haven’t yet 😉
4. SALSA – I used a food processor, but you can still do this even if you don’t have one, just by chopping all the salsa ingredients up pretty small and mixing them together. It’ll still be delicious and beautiful, promise!
—–>>> Combine all the salsa ingredients into the food processor, blending not until it’s super smooth but still leaving it a little chunky. YUM! try not to lick the spoon…
5. Once the rice is done, spoon a little into the middle of the cabbage wraps, and do the same with the black beans and the salsa. garnish with some small avo pieces and a wedge of lime, and serve beside a nice big GREEN salad : )
Happy munchin’, folks! ❤
La Nourricière 
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