Black Bean And Rice Open Faced Tacos Food

BLACK BEANS AND RICE TOSTADAS

Steps:

• Mix water, Rice Mix and butter in medium saucepan. Bring to boil. Reduce heat to low; cover and simmer 25 minute or until most of the water is absorbed and rice is tender. Stir occasionally to prevent rice and beans from sticking Remove from heat. Let stand 5 minutes For each tostada shell, top with 1/3 cup rice mixture, ¼ cup chicken and assorted toppings, if desired Cooking tips: Black Beans & Rice Wraps: Use flour tortillas (8-inch) in place of the tostada shells. Serving Suggestion: Top with assorted toppings, such as shredded cheese, shredded lettuce, chopped avocado, salsa, sour cream and chopped fresh cilantro.

SOFT BLACK BEAN TACOS WITH SALSA AND 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.

RED BEAN AND RICE TACOS

Steps:

• Brown ground beef in large skillet on medium-high heat. Drain fat.
• Stir in water, Rice Mix and cumin. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Stir occasionally to prevent sticking. Remove from heat. Let stand 5 minutes.
• Spoon rice mixture into warmed taco shells. Serve with assorted toppings, if desired.

BEAN AND RICE TACOS

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

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.