Logo

Build a Shopping Listat Price Rite of Bethlehem

You've selected Browse the site
Price Rite of Bethlehem
1001 8th Avenue null
PA, 18018
6108822356
Mon-Sat 8am-9pm Sun 8am-8pm
Hi GuestSign In or Register
Favorites
BlackBean,Rice,andQuesoMiniTacos.jpg
BlackBean,Rice,andQuesoMiniTacos.jpg
Recipes

Recipe Details

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.
Logo
Recipe - Price Rite of Bethlehem
BlackBean,Rice,andQuesoMiniTacos.jpg
Black Bean, Rice and Queso Mini Tacos
Prep Time25 Minutes
Servings6
Cook Time40 Minutes
Calories340
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 black beans
1 can (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 cheese4. 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

Calories from Fat   180    Total Fat   20   g  Saturated Fat   10   g  Trans Fat   0   g  Cholesterol   50   mg  Sodium   740   mg  Total Carbohydrate   27   g  Dietary Fiber   0   g  Sugars   2   g  Protein   14   g  

25 minutes
Prep Time
40 minutes
Cook Time
6
Servings
340
Calories

Shop Ingredients

Makes 6 servings
1/2 cup uncooked regular long grain white rice
an image
Minute Long Grain White Rice, 14 Ounce
$1.99
$0.14/oz
1 cup water
Not Available
1 tbs butter
an image
Bowl & Basket Butter Sweet Cream Salted, 16 Ounce
$2.79
$0.17/oz
1 tbs lime juice
an image
Fresh Lime, 1 Each
$0.25
1/4 cup chopped fresh cilantro
an image
Fresh Cilantro, 1 bunch, 1 Each
$0.99
1 package (12 count) Old El Paso™ Mini Soft Tortilla Bowls
an image
BelGioioso Cheese - Fresh Mozzarella, 16 Ounce
$4.99
$0.31/oz
1 can black beans
an image
Pure Leaf Tea House Collection Organic Sicilan Lemon & Honeysuckle Black Tea, 14 Fluid Ounce
$1.99
$0.14/fl oz
1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
an image
Badia Green Tea, 0.49 Ounce
$1.19
$2.43/oz
1 cup Shredded Mexican Style 4 Cheese Blend
an image
Cabot 4 Cheese Mexican Shreds, 8 Ounce
$1.88
$0.24/oz
1/2 cup pico de gallo
an image
De Wafelbakkers Buttermilk Pancakes, 24.8 Ounce
$2.80
$0.11/oz
1/3 cup Old El Paso™ Creamy Queso sauce
an image
Campbell's® Chunky™ New England Clam Chowder, 18.8 Ounce
$1.99
$0.11/oz

Nutritional Information

Calories from Fat   180    Total Fat   20   g  Saturated Fat   10   g  Trans Fat   0   g  Cholesterol   50   mg  Sodium   740   mg  Total Carbohydrate   27   g  Dietary Fiber   0   g  Sugars   2   g  Protein   14   g  

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 cheese4. 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.