Black Bean and Rice Open Faced Tacos
Recipes Main Dish Meal ideas Mexican Quick and Easy Vegetarian
Description
Taco Tuesday couldn't be easier with these great, easy to make meatless tacos. Everyone can choose their own toppings to make their tacos to their own taste.
Ingredients
8.8 oz. package UNCLE BEN’S® READY RICE® Spanish Style
6 eight inch corn tortillas
1/2 can (15 oz.) no-salt added black beans, rinsed and drained
1/2 can (15.25 oz.) no-salt added corn, drained
1/2 can (14.5 oz.) no-salt added diced tomatoes, drained
1/4 c. shredded cheddar or Monterey Jack cheese, divided
optional toppings: thinly sliced avocado, chopped cilantro, chopped olives
Directions
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Preheat oven to 375 degrees.
Turn a 12 cup muffin tin upside down; nestle 6 corn tortillas into the space between the cups to form a “bowl.” Bake until warm and beginning to brown, about 10-15 minutes. Transfer to a wire rack to cool.
Cook rice according to directions on the package.
While rice is still warm, transfer to a large bowl; mix in black beans, corn, tomatoes and 2 T. cheese.
Fill the shells with the rice and bean mixture; top evenly with remaining cheese.
Serve with toppings like avocado, guacamole, cilantro or olives.
6 servings.