Print Recipe
5 from 1 vote

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
Course: Lunches and quick-cook meals
Cuisine: Mexican
Keyword: lunch, tacos
Servings: 6 taco cups
Calories: 370kcal
Author: Emily Leary


  • 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 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.
  • Enjoy!



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