Black Bean and Rice Open-Faced Tacos
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Ingredients20 m servings 280 cals
Original recipe yields 6 servings (6 tacos)
- 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(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.
- 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.
Per Serving: 280 calories; 9.4 g fat; 44 g carbohydrates; 8.2 g protein; 5 mg cholesterol; 374 mg sodium. Full nutrition