Black Bean and Rice Open-Faced Tacos recipe

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Ingredients

6 (8 inch) corn tortillas
1 (8.8 ounce) package UNCLE BEN'S® READY RICE® Spanish Style
8 ounces no-salt-added black beans, drained and rinsed
½ (15.25 ounce) can no-salt-added corn, drained
½ (14.5 ounce) can no salt-added diced tomatoes, drained
¼ cup shredded cheddar cheese, divided
avocado, thinly sliced
chopped cilantro
sliced black olives

Nutrition Info

279.7 calories
carbohydrate: 44 g
cholesterol: 4.9 mg
fat: 9.4 g
fiber: 7.4 g
protein: 8.2 g
saturatedFat: 2 g
servingSize: -
sodium: 374.2 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Turn a 12-cup muffin tin upside down. Nestle 6 corn tortillas in the spaces between the cups to form 'bowls.' Bake in a preheated oven at 375 degrees F (190 degrees C) until warm and beginning to brown, 10 to 15 minutes. Transfer to a wire rack to cool.

  2. Cook UNCLE BEN'S® READY RICE® Spanish Style according to directions on the package. While the rice is still warm, transfer to a large bowl and mix in black beans, corn, tomatoes, and 2 tablespoons cheddar cheese.

  3. Fill the shells with the rice and bean mixture, then top evenly with remaining cheddar cheese. Add toppings like avocado, cilantro, or olives.

Recipe Yield

6 tacos

Recipe Note

A quick and easy family recipe that uses pantry staples. Let the kids choose their own toppings to make this recipe more fun.

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