Black Bean and Rice Open-Faced Tacos

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.


Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 10 mins

    TOTAL : 20 mins

    SERVING : 6

    YIELD : 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® 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.

Per Serving: 280 calories; protein 8.2g; carbohydrates 44g; fat 9.4g; cholesterol 4.9mg; sodium 374.2mg. Substitute Monterey Jack cheese for the Cheddar cheese, if desired.