Ready in 10 minutes.

Street Taco Bowl

Ingredients

1 pouch Natural Heaven White Rice
1 Maria & Ricardo's Almond Flour Tortilla
½ cup black beans, drained
½ cup mango, diced
2 tbsp fresh lime juice
2 tbsp cilantro, chopped
1 tbsp olive oil
½ tsp cumin
Flaky sea salt & cracked pepper

Directions	10 minutes prep time.
	Serves: 2

A vibrant, feel-good wrap that brings together toasted cumin rice, hearty black beans, and a bright mango-lime salsa tucked inside a warm, lightly charred almond flour tortilla. Quick enough for a weeknight, colorful enough to impress — finished with a hit of hot sauce and flaky salt for that perfect final touch.

Instructions:

Warm Natural Heaven White Rice in a skillet with olive oil and cumin for 2 minutes until lightly toasted.
Warm the almond flour tortilla directly on a dry skillet for 30 seconds per side until soft with slight char.
Toss mango, lime juice, and cilantro into a quick salsa.
Layer rice into the tortilla base, top with black beans and mango slaw.
Finish with a drizzle of hot sauce and flaky salt before serving.

Chef's Tip!

For an extra layer of flavor, toast your cumin directly in the dry skillet for 30 seconds before adding the olive oil and rice; this blooms the spice and gives the whole dish a deeper, nuttier warmth.