Black Bean and Rice Tacos

A variation on the taco theme…

 

Ingredients:

1 box Zatarain’s Spanish Rice

1/2 can of Rotel (or Mexican-style diced tomatoes, chilis and lime juice)

1 can of Bush’s Low Sodium Black Beans

Fresh Cilantro

Salsa (fresh if possible — check the deli at your local grocery store)

Corn and/or Flour Tortillas

Taco Seasoning

 

Instructions:

Cook the rice according to instructions on the package, adding 1 cup of instant rice and the can of Rotel. Note, this will probably make more rice than you’ll need for the tacos, so you can serve it as a side dish or refrigerate leftovers and eat later — or add another can of beans and more torillas!

 

While the rice is cooking, put the can of beans (do not drain) into a small sauce pan and heat, adding taco seasoning to suite your taste. Chop cilantro.

 

Layer ingredients atop a warm tortilla of your choice, flour or corn. I warm my tortillas on a heated griddle pan on the stovetop — turn heat to medium, then once pan is hot, turn down low and warm the tortillas slowly. Top rice and beans with cilantro and salsa.

 

This makes about 8-10 tacos

Done