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Black Bean And Rice Open-Faced Tacos

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Recipe Summary Black Bean And Rice Open-Faced Tacos

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

Ingredients | Open Barber Scissors Png

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

Directions

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.

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.

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

Substitute Monterey Jack cheese for the Cheddar cheese, if desired.

Info | Open Barber Scissors Png

prep: 10 mins cook: 10 mins total: 20 mins Servings: 6 Yield: 6 tacos

TAG : Black Bean And Rice Open-Faced Tacos

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