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Black Bean, Rice and Queso Mini TacosBlack Bean, Rice and Queso Mini Tacos
Black Bean, Rice and Queso Mini Tacos
Black Bean, Rice and Queso Mini Tacos
Kids will love these filled mini tacos, which are packed with cilantro-lime rice, black beans, cheese and drizzled with Old El Paso™ Creamy Queso sauce. Easy to assemble and great for on-the-go, busy families.
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Recipe - The Fresh Grocer - Corporate
BlackBean,RiceandQuesoMiniTacos.jpg
Black Bean, Rice and Queso Mini Tacos
Prep Time25 Minutes
Servings6
Cook Time40 Minutes
Calories180
Ingredients
1/2 cup uncooked regular long grain white rice
1 cup water
1 tbs butter
1 tbs lime juice
1/4 cup chopped fresh cilantro
1 package (12 count) Old El Paso™ Mini Soft Tortilla Bowls
1 can of black beans
1 (4.5 oz) Old El Paso™ Chopped Green Chiles
1 cup Shredded Mexican Style 4 Cheese Blend
1/2 cup pico de gallo
1/3 cup Old El Paso™ Creamy Queso sauce
Directions

1. In 1 to 1 1/2-quart saucepan, heat white rice and water to boiling; reduce heat. Cover and simmer 8 to 10 minutes or until all water is absorbed. Remove from heat; let stand covered 5 minutes. Fluff with fork; stir in butter, lime juice and cilantro. Cover and set aside.

 

2. Heat oven to 375°F. In ungreased 13x9-inch (3-quart) baking dish, place tortilla bowls.

 

3. In medium bowl, mix beans and green chiles. Divide rice mixture evenly among tortilla bowls; top each with 2 teaspoons of the cheese. Divide bean mixture evenly among tortilla bowls; top each with remaining cheese

 

4. Bake 10 to 12 minutes or until hot and cheese is melted. Top with pico de gallo and sauce.

 

Expert Tips: Salsa may be substituted for the pico de gallo in this recipe. Precooked rice is available for purchase in the frozen section of the grocery store and is a convenient alternative to the cooked rice in this recipe. You may also use 1 1/2 cups leftover cooked rice, heated in microwave. Variation: Try Old El Paso™ Creamy Salsa Verde sauce as an alternative to the creamy queso sauce.

 

Nutritional Information
  • 20 g Total Fat
  • 10 g Saturated Fat
  • 0 g Trans Fat
  • 50 mg Cholesterol
  • 740 mg Sodium
  • 27 g Total Carbohydrate
  • 0 g Dietary Fiber
  • 2 g Sugars
  • 14 g Protein
25 minutes
Prep Time
40 minutes
Cook Time
6
Servings
180
Calories

Shop Ingredients

Makes 6 servings
1/2 cup uncooked regular long grain white rice
Bowl & Basket Enriched Long Grain White Rice, 5 lb
Bowl & Basket Enriched Long Grain White Rice, 5 lb, 5 Pound
$3.79$0.76/lb
1 cup water
Bowl & Basket Spring Water, 1 gal
Bowl & Basket Spring Water, 1 gal, 1 Gallon
$1.29$1.29/gal
1 tbs butter
Wholesome Pantry Organic Unsalted Sweet Cream Butter, 4 count, 16 oz
Wholesome Pantry Organic Unsalted Sweet Cream Butter, 4 count, 16 oz, 16 Ounce
$6.99$0.44/oz
1 tbs lime juice
Sicilia Original Lime Squeeze, 4 fl oz
Sicilia Original Lime Squeeze, 4 fl oz, 4 Fluid ounce
$1.79$0.45/fl oz
1/4 cup chopped fresh cilantro
Fresh Cilantro, 1 bunch, 1 each
Fresh Cilantro, 1 bunch, 1 each, 1 Each
$0.99
1 package (12 count) Old El Paso™ Mini Soft Tortilla Bowls
Not Available
1 can of black beans
Wholesome Pantry Organic Black Beans, 15.5 oz
Wholesome Pantry Organic Black Beans, 15.5 oz, 15.5 Ounce
$1.49$0.10/oz
1 (4.5 oz) Old El Paso™ Chopped Green Chiles
Not Available
1 cup Shredded Mexican Style 4 Cheese Blend
Sargento Nacho & Taco Natural Cheese, 8 oz
Sargento Nacho & Taco Natural Cheese, 8 oz, 8 Ounce
$4.49$0.56/oz
1/2 cup pico de gallo
Goya Pico De Gallo Mild Salsa, 17.6 oz
Goya Pico De Gallo Mild Salsa, 17.6 oz, 17.6 Ounce
$3.39$0.19/oz
1/3 cup Old El Paso™ Creamy Queso sauce
Not Available

Nutritional Information

  • 20 g Total Fat
  • 10 g Saturated Fat
  • 0 g Trans Fat
  • 50 mg Cholesterol
  • 740 mg Sodium
  • 27 g Total Carbohydrate
  • 0 g Dietary Fiber
  • 2 g Sugars
  • 14 g Protein

Directions

1. In 1 to 1 1/2-quart saucepan, heat white rice and water to boiling; reduce heat. Cover and simmer 8 to 10 minutes or until all water is absorbed. Remove from heat; let stand covered 5 minutes. Fluff with fork; stir in butter, lime juice and cilantro. Cover and set aside.

 

2. Heat oven to 375°F. In ungreased 13x9-inch (3-quart) baking dish, place tortilla bowls.

 

3. In medium bowl, mix beans and green chiles. Divide rice mixture evenly among tortilla bowls; top each with 2 teaspoons of the cheese. Divide bean mixture evenly among tortilla bowls; top each with remaining cheese

 

4. Bake 10 to 12 minutes or until hot and cheese is melted. Top with pico de gallo and sauce.

 

Expert Tips: Salsa may be substituted for the pico de gallo in this recipe. Precooked rice is available for purchase in the frozen section of the grocery store and is a convenient alternative to the cooked rice in this recipe. You may also use 1 1/2 cups leftover cooked rice, heated in microwave. Variation: Try Old El Paso™ Creamy Salsa Verde sauce as an alternative to the creamy queso sauce.