Tacos Recipe — 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.

Ingredients

• 6 (8 inch) corn tortillas
• 1 (8.8 ounce) package UNCLE BEN'S® READY RICE® Spanish Style
• 8 ounces no-salt-added black beans, drained and rinsed
• ½ (15.25 ounce) can no-salt-added corn, drained
• ½ (14.5 ounce) can no salt-added diced tomatoes, drained
• ¼ cup shredded cheddar cheese, divided
• avocado, thinly sliced
• chopped cilantro
• sliced black olives

Cooking Directions

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® 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.
3. Fill the shells with the rice and bean mixture, then top evenly with remaining cheddar cheese. Add toppings like avocado, cilantro, or olives.

Nutrition Facts

• calories279.7
• carbohydrateContent44 g
• cholesterolContent4.9 mg
• fatContent9.4 g
• fiberContent7.4 g
• proteinContent8.2 g
• saturatedFatContent2 g
• sodiumContent374.2 mg
• sugarContent1.1 g