Notes: We both really like these. Pictured above topped with chopped fresh spinach.

Ingredients:
1 cup (uncooked)wild rice blend
Corn tortilla shells
1 can black beans, drained and rinsed
Chili powder to taste
Romaine lettuce or some other green chopped

Instructions:
Oven baked corn taco shells:
Pre-heat oven to 375
Wrap corn tortillas in a slightly damp paper towel
Microwave (to steam) for 25 seconds.
Then, place corn tortillas on your oven racks, so that they drape over the sides.
Bake for 7-10 minutes or until crispy.

Filling:
Cook rice per directions
In a pan, heat up the black beans using a couple tbs of vegetable broth.
Add in the rice and Chili powder and stir until mixture is hot all the way through.
Fill Taco shells with filling. Top with greens, jalapenos and salsa.