Rice and Bean Tacos
These Rice and Bean Tacos are an incredibly easy and quick meal to throw together. They use simple microwave Spanish rice and canned black beans that get zhuzhed up a bit with chopped chiles.
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Servings: 4 tacos
Ingredients
- 4 taco size flour tortillas
- 9 oz Spanish-Style ready rice
- 15 oz can of black beans drained and rinsed
- 1 tablespoon olive oil
- ¼ teaspoon cumin
- ¼ teaspoon chipotle powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon kosher salt
- 5 oz can mild chopped green chiles
Optional for topping
- 1 avocado
- fresh lime juice
- fresh chopped cilantro
- minced white onion
Instructions
- Set a medium non-stick skillet over medium heat. Add the olive oil, beans, spices, and chiles. Cook for 5-10 minutes until warmed through, smashing up some of the beans as you mix them together.
- Assemble the tacos – to your tortillas add rice, beans, and all the toppings you’d like.
Video
Notes
- If you have time, I'd recommend heating up your tortillas a bit before filling them. You can do this by putting them in the oven for a few minutes on 350℉, heating them on the stove top in a skillet, for 15 seconds in the microwave, or even directly on the open flame of your stovetop (careful with this one, they char quick!).
Nutrition Estimate
Calories: 587kcal | Carbohydrates: 98g | Protein: 18g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 953mg | Potassium: 784mg | Fiber: 15g | Sugar: 2g | Vitamin A: 163IU | Vitamin C: 17mg | Calcium: 112mg | Iron: 5mg