Black Bean And Rice Open-Faced Tacos
- 6 (8 inch) corn tortillas
- 1 (8.8 ounce) package UNCLE BEN'S(R) READY RICE(R) Spanish Style
- 8 ounces no-salt-added black beans, drained and rinsed
- 1/2 (15.25 ounce) can no-salt-added corn, drained
- 1/2 (14.5 ounce) can no salt-added diced tomatoes, drained
- 1/4 cup shredded cheddar cheese, divided
- Optional:
- avocado, thinly sliced
- chopped cilantro
- sliced black olives
- 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(R) READY RICE(R) 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.
corn tortillas, rice, salt, salt, salt, cheddar cheese, avocado, cilantro, black olives
Taken from www.allrecipes.com/recipe/262517/black-bean-and-rice-open-faced-tacos/ (may not work)