BlackBean,Rice,andQuesoMiniTacos.jpg
BlackBean,Rice,andQuesoMiniTacos.jpg
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 - Price Rite of Bethlehem
BlackBean,Rice,andQuesoMiniTacos.jpg
Black Bean, Rice and Queso Mini Tacos
Prep Time25 Minutes
Servings6
Cook Time40 Minutes
svg/info/recipe-calories Created with Sketch. 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
svg/info/recipe-calories Created with Sketch.
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
Kerrygold Butter Sticks - Salted, 8 Ounce
$3.79
$0.47/oz
1 tbs lime juice
an image
Fresh Lime, 1 Each
$0.50
1/4 cup chopped fresh cilantro
an image
Fresh Cilantro, 1 bunch, 1 Each
$0.89
1 package (12 count) Old El Paso™ Mini Soft Tortilla Bowls
Not Available
1 can black beans
Not Available
1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
Not Available
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
Not Available
1/3 cup Old El Paso™ Creamy Queso sauce
Not Available

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.