Best Bean And Rice Tacos Recipes
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.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 279.7 calories, Carbohydrate 44 g, Cholesterol 4.9 mg, Fat 9.4 g, Fiber 7.4 g, Protein 8.2 g, SaturatedFat 2 g, Sodium 374.2 mg, Sugar 1.1 g
BEAN AND RICE TACOS
This was our dinner the other night. A personal concoction that my kids loved and told me I should post it on Zaar. So here it is! MMM...
Provided by LizAnn
Categories Mexican
Time 40m
Yield 15-20 taco's, 15-20 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, sautè the veggies in 2-3 Tbs of cooking oil. I used grapeseed oil.
- Add remaining ingredients except for the tortillas. Bring to boil and reduce heat to simmer. Simmer uncovered for 20 minutes or until no longer runny.
- Meanwhile fry your tortillas in oil until soft. Fold and lightly sprinkle with salt.
- Place about 1/4 cup of bean mixture and top with your choice of toppings: shredded cabbage, cheese, avocado, cilantro, sour cream, etc.
BLACK BEAN, RICE AND QUESO MINI TACOS
Kids will love these filled mini tacos, which are packed with cilantro-lime rice, black beans, cheese and drizzled with Old El Paso™ Creamy Queso sauce. Easy to assemble and great for on-the-go, busy families.
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- In 1 to 1 1/2-quart saucepan, heat white rice and water to boiling; reduce heat. Cover and simmer 8 to 10 minutes or until all water is absorbed. Remove from heat; let stand covered 5 minutes. Fluff with fork; stir in butter, lime juice and cilantro. Cover and set aside.
- Heat oven to 375°F. In ungreased 13x9-inch (3-quart) baking dish, place tortilla bowls.
- In medium bowl, mix beans and green chiles. Divide rice mixture evenly among tortilla bowls; top each with 2 teaspoons of the cheese. Divide bean mixture evenly among tortilla bowls; top each with remaining cheese.
- Bake 10 to 12 minutes or until hot and cheese is melted. Top with pico de gallo and sauce.
Nutrition Facts : Calories 330, Carbohydrate 44 g, Cholesterol 25 mg, Fat 1/2, Fiber 5 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 2 g, TransFat 0 g
RED BEAN AND RICE TACOS
Want a fresh, new spin on tacos? Try this easy-to-make dinner recipe by combining ground beef and Zatarain's Red Beans and Rice. Serve with typical taco toppings or mix it up with avocado, sour cream and chopped cilantro. Ready in 30 minutes.
Provided by Zatarains
Categories Rice
Time 40m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Brown ground beef in large skillet on medium-high heat. Drain fat.
- Stir in water, Rice Mix and cumin. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Stir occasionally to prevent sticking. Remove from heat. Let stand 5 minutes.
- Spoon rice mixture into warmed taco shells. Serve with assorted toppings, if desired.
Nutrition Facts : Calories 200.5, Fat 11, SaturatedFat 3.8, Cholesterol 25.7, Sodium 125.8, Carbohydrate 16, Fiber 1.2, Sugar 0.3, Protein 8.9
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