Why You’ll Love Black Bean & Rice Open-Faced Tacos Recipe

I appreciate this recipe because it is quick to prepare and uses basic pantry ingredients. I like that it is vegetarian while still being hearty and filling. I also enjoy how customizable it is, since I can add or skip toppings depending on what I have on hand.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

½ cup dry Spanish Style Rice
6 corn tortillas 8-inch tortillas
½ can no-salt added black beans 15oz can, rinsed and drained
½ can no-salt added corn 15.25oz can, drained
½ can no-salt added diced tomatoes 14.5oz can, drained
¼ cup cheddar cheese shredded

For Garnish
diced avocadoes
chopped cilantro
sliced olives

Directions

I begin by preheating the oven to 375°F. I turn a 12-cup muffin tin upside down and place the tortillas between the cups to form bowl shapes. I bake them for 10 to 15 minutes until they are firm and lightly browned, then transfer them to a cooling rack.

I cook the rice according to the package directions. While the rice is still warm, I place it in a large bowl and mix in the black beans, corn, diced tomatoes, and 2 tablespoons of the cheese.

I fill each tortilla bowl with the rice mixture and top with the remaining cheese. I finish by adding the garnishes I like most before serving.

Servings and Timing

I make this recipe to serve 6 people. I plan for about 10 minutes of prep time, 35 minutes of cooking time, and a total time of approximately 45 minutes.

Variations

I sometimes add sliced jalapeños or a sprinkle of chili powder for heat. I like swapping cheddar cheese for a Mexican blend or pepper jack. When I want extra protein, I add sautéed vegetables or an extra scoop of beans.

Storage/Reheating

I store the rice mixture in an airtight container in the refrigerator for up to three days. I keep the tortilla bowls separate so they stay crisp. I reheat the filling in the microwave or on the stovetop and assemble just before serving.

FAQs

Can I make the tortilla bowls ahead of time?

I often bake them earlier in the day and store them at room temperature once cooled.

Can I use flour tortillas instead?

I prefer corn tortillas because they crisp better, but flour tortillas can work with careful baking.

Is this recipe spicy?

I find it mild, but I easily adjust the heat with spices or toppings.

Can I use leftover rice?

I like using freshly cooked rice, but leftovers work well if warmed first.

What other toppings work well?

I enjoy adding salsa, sour cream, or a squeeze of lime juice.

Can this be served cold?

I prefer it warm, but the filling can be enjoyed chilled like a rice salad.

Are these good for meal prep?

I find the filling works well for meal prep, though I assemble the bowls fresh.

Can I use brown rice?

I sometimes substitute brown rice, adjusting the cooking time as needed.

How do I keep the tortillas from breaking?

I gently press them into shape and avoid overbaking.

Is this recipe kid-friendly?

I like it for kids because it is mild and fun to eat.

Conclusion

I enjoy making these black bean and rice open-faced tacos when I want a fast, comforting meal that still feels fresh and wholesome. I find that the crispy tortilla bowls and flavorful filling make this a recipe I return to whenever I want something easy and satisfying.