Black Bean and Rice Open-Faced Tacos

Open-faced tacos with black beans and Spanish rice are quick and easy to make with pantry staples; customize them with a variety of toppings!

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 280 Calories

Ingredients

• Chopped cilantro
• ¼ cup shredded Cheddar cheese, divided
• Sliced black olives
• 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
• avocado, thinly sliced

Recipe Instructions

Step 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.

Step 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.

Step 3

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