Black bean & rice open-faced tacos
Gently spiced, quick and easy rice and bean filled tacos. A great family recipe that uses pantry staples.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 6 taco cups
- 250 g Uncle Ben’s® Mexican Style Express Rice®
- 6 20cm corn tortillas
- 400g black beans canned
- 340g sweetcorn canned
- 400 g tomatoes diced
- 60 g cheddar shredded
- 1 avocado peeled, stoned and thinly sliced
- 10 g coriander chopped
- 25 g olives chopped
Turn a 12-cup muffin tin upside down. Nestle 6 corn tortillas in the space between the cups to form a “bowl.” Kids will enjoy helping form the bowls.
Bake in a pre-heated oven at 190°C/375°F until firm and beginning to brown, about 10-15 minutes. Transfer to a wire rack to cool.
Cook Uncle Ben’s® rice according to directions on the pack.
While the rice is still warm, transfer to a large bowl.
Mix in black beans, corn, tomatoes and 2 tablespoons cheese. Let your children be in charge of sprinkling the cheese into the mixture.
Fill the shells with the rice and bean mixture.
Top evenly with remaining cheese.
Let the little chefs add their favourite toppings like avocado, coriander, or olives.
Calories: 370kcal | Carbohydrates: 58g | Protein: 15g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 149mg | Potassium: 828mg | Fiber: 12g | Sugar: 5g | Vitamin A: 967IU | Vitamin C: 25mg | Calcium: 151mg | Iron: 3mg