Favorite Menu Black Bean and Rice Open-Faced Tacos :: Best Dishes

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Black Bean and Rice Open-Faced Tacos

"A short and smooth own family recipe that uses pantry staples. Let the youngsters choose their own toppings to make this recipe more fun."

Ingredients :

• 6 (eight inch) corn tortillas
• 1 (8.Eight ounce) bundle UNCLE BEN'S® READY RICE® Spanish Style
• eight oz. No-salt-delivered black beans, tired and rinsed
• half (15.25 ounce) can no-salt-brought corn, tired
• half (14.5 ounce) can no salt-brought diced tomatoes, tired
• 1/four cup shredded cheddar cheese, divided
• Optional:
• avocado, thinly sliced
• chopped cilantro
• sliced black olives

Instructions :

Prep : 10M	Cook : 6M	Ready in : 20M

• Turn a 12-cup muffin tin the other way up. Nestle 6 corn tortillas inside the spaces between the cups to shape 'bowls.' Bake in a preheated oven at 375 degrees F (one hundred ninety degrees C) till heat and beginning to brown, 10 to 15 mins. Transfer to a cord rack to chill.
• Cook UNCLE BEN'S(R) READY RICE(R) Spanish Style in keeping with instructions on the bundle. While the rice is still warm, transfer to a big bowl and mix in black beans, corn, tomatoes, and 2 tablespoons cheddar cheese.
• Fill the shells with the rice and bean combination, then pinnacle frivolously with remaining cheddar cheese. Add toppings like avocado, cilantro, or olives.

Notes :

• Substitute Monterey Jack cheese for the Cheddar cheese, if preferred.

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