Black Bean And Rice Open Faced Tacos Recipes

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BLACK BEAN SOFT TACOS



Black Bean Soft Tacos image

Spiced just right, These bean-based tacos have plenty of South-of-the-border appeal. Lynn Hamilton of Naperville, Illinois livens up her black bean filling with diced tomatoes, green chilies and a variety of seasonings, then garnishes each taco with a slice of avocado.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 8 servings.

Number Of Ingredients 15

1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon canola oil
2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes
1 can (4 ounces) chopped green chilies
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
8 flour tortillas (6 inches), warmed
1/2 cup shredded reduced-fat cheddar cheese
1 large ripe avocado, peeled and sliced

Steps:

  • In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the beans, tomatoes, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until mixture begins to thicken. , Spoon about 1/2 cup off center on each tortilla; sprinkle with cheese. Fold one side of tortilla over filling. Garnish with avocado.

Nutrition Facts : Calories 279 calories, Fat 8g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 828mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 11g fiber), Protein 12g protein. Diabetic Exchanges

BEAN AND RICE TACOS



Bean and Rice Tacos image

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

2 cups cooked brown rice (left over)
2 (15 ounce) cans black beans, undrained
1 cup picante salsa (I used Pace)
1 cup chopped onion
3 -4 chopped garlic cloves
3 -4 fresh jalapeno peppers, chopped (use gloves)
1 tablespoon chili powder
1 tablespoon ground cumin
20 corn tortillas

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 AND RICE OPEN-FACED TACOS



Black Bean and Rice Open-Faced Tacos image

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     UNCLE BEN'S®

Time 20m

Yield 6

Number Of Ingredients 9

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

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

BLACK BEAN AND RICE OPEN-FACED TACOS



Black Bean and Rice Open-Faced Tacos image

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     UNCLE BEN'S®

Time 20m

Yield 6

Number Of Ingredients 9

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

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

SOFT BLACK BEAN TACOS WITH SALSA AND CABBAGE



Soft Black Bean Tacos With Salsa and Cabbage image

Canned black beans and lots of cabbage combine in a quick, utterly satisfying one-dish taco dinner. They can be served open-faced or folded over

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon canola or grape seed oil
1 teaspoon medium-hot chili powder (more to taste)
1 teaspoon ground lightly toasted cumin seeds (more to taste)
2 cans black beans, with liquid
Salt to taste
8 corn tortillas
1 cup fresh or bottled salsa
3 ounces either queso fresco, feta, or sharp cheddar, grated or crumbled
2 cups shredded cabbage

Steps:

  • Heat the oil in a large, heavy skillet over medium-high heat and add the chili powder and ground cumin. Allow the spices to sizzle for about half a minute, until very fragrant, and stir in the black beans and 1/2 cup water. Cook, stirring and mashing the beans with the back of your spoon, for 5 to 10 minutes, until thick and fragrant. Be careful that you don't let the beans dry out too much. If they do, add a little more water. Remove from the heat.
  • Heat the tortillas, two or three at a time, in a dry skillet over medium-high heat, or in a microwave. Top with the black beans, salsa, cheese and cabbage. Fold the filled tortillas over if desired and serve. Alternatively, one at a time, place a tortilla on a plate, top with the beans and cheese and heat through for 30 seconds to a minute in a microwave. Then top with salsa and a generous handful of cabbage, and serve.

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 6 grams, Carbohydrate 65 grams, Fat 11 grams, Fiber 21 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 970 milligrams, Sugar 5 grams, TransFat 0 grams

BLACK BEAN AND RICE ENCHILADAS



Black Bean and Rice Enchiladas image

I love Mexican food, but I'm always looking for ways to make it more healthy. I "renovated" a dish that I have enjoyed in restaurants to suit my taste and lifestyle. -Christie Ladd, Mechanicsburg, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 16

1 tablespoon olive oil
1 green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes and green chiles
1/4 cup picante sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
2 cups cooked brown rice
8 flour tortillas (6 inches), warmed
1 cup salsa
1 cup shredded reduced-fat cheddar cheese
3 tablespoons chopped fresh cilantro leaves
Sliced red onion and jalapeno peppers, optional

Steps:

  • Preheat oven to 350°. In a large nonstick skillet, heat oil over medium heat. Add green pepper, onion and garlic; saute until tender. Add next 6 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until heated through. Add rice; cook 5 minutes longer., Spoon a rounded 1/2 cup of rice mixture down center of each tortilla. Fold sides over filling and roll up. Place seam side down in a 13x9-in. baking dish coated with cooking spray. Spoon remaining rice mixture along sides of dish. Top tortillas with salsa. Bake, covered, for 25 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. Sprinkle with cilantro and, if desired, onions and jalapenos.

Nutrition Facts : Calories 279 calories, Fat 8g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 807mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 5g fiber), Protein 11g protein. Diabetic Exchanges

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