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Add 2 cups of water to a medium saucepan, then add cumin, coriander, chili powder, cinnamon and cayenne; bring to a boil. Add carrots; return to boiling. Reduce heat; cover and cook until tender, about 10 minutes. Drain, discarding liquid.
Place a tablespoon of brown rice and a tablespoon of beans in each of the tortillas, and then place some carrots on top.
Top with cilantro and lettuce, then crumble cheese over each taco. If desired, top with guacamole and/or salsa. Fold or roll up.