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Black Bean and Rice Open-Faced Tacos

Rated as 5 out of 5 Stars
 made it  |  0 reviews   |   photos

"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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20 m servings 280 cals
Original recipe yields 6 servings (6 tacos)


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  • Prep

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  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(R) READY RICE(R) 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.


  • Cook's Note:
  • Substitute Monterey Jack cheese for the Cheddar cheese, if desired.

Nutrition Facts

Per Serving: 280 calories; 9.4 g fat; 44 g carbohydrates; 8.2 g protein; 5 mg cholesterol; 374 mg sodium. Full nutrition

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