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 caloriescarbohydrate: 44 gcholesterol: 4.9 mgfat: 9.4 gfiber: 7.4 gprotein: 8.2 gsaturatedFat: 2 gservingSize: -sodium: 374.2 mgsugar: 1.1 gtransFat: : -unsaturatedFat: : -
Directions Black Bean and Rice Open-Faced Tacos
Directions
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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.