Black Bean and Rice Open-Faced Tacos

Directions

Ingredients :

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

¼ cup shredded cheddar cheese

divided

avocado

thinly sliced

chopped cilantro

sliced black olives

Methods :

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.