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    Black Bean & Rice Open-Faced Tacos Recipe

    • Quick/Easy Meals (UNDER 30M)
    • Vegetarian
    • Vegetarian
    • Ready Rice
    • Microwave
    • Family-Friendly
    • 15 - 30 MIN
    • Servings
    • Prep
    • Cook
    • Total
    • Green


    • Fresh


    About this dish

    A quick and easy family recipe that uses pantry staples. Let the kids choose their own toppings to make this recipe more fun. 


    • 1 8.8-oz package UNCLE BEN’S® READY RICE® Spanish Style
    • 6 8-inch Corn Tortillas
    • 1/2 can (15-oz) no-salt added Black Beans, rinsed & drained
    • 1/2 can (15.25-oz) no-salt added Corn, drained
    • 1/2 can (14.5-oz) no-salt added Diced Tomatoes, drained
    • 1/4 cup Shredded Cheddar or Monterey Jack cheese, divided


    • Thinly Sliced Avocado
    • Chopped Cilantro
    • Chopped Olives


      1. Turn a 12-cup muffin tin upside down. Nestle 6 corn tortillas in the space between the cups to form a “bowl.” Bake in a pre-heated oven at 375°F until warm and beginning to brown, about 10-15 minutes. Transfer to a wire rack to cool.
      2. Cook UNCLE BEN’S® Ready Rice Spanish Style according to directions on the pack. While the rice is still warm, transfer to a large bowl and mix in black beans, corn, tomatoes and 2 Tbs cheese.
      3. Fill the shells with the rice and bean mixture then top evenly with remaining cheese. Add toppings like avocado, cilantro, or olives. 


      Amount per serving (6 total)

      Calories: 178
      Total Fat : 3g 5%
      Saturated Fat : 1g 5%
      Trans Fat : 0g
      Sodium: 249mg 10%
      Carbohydrates: 32g 11%
      Dietary Fiber: 5g 19%
      Sugars: 4g
      Protein: 6g
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