Description

Colorful and satisfying open-faced tacos made with crispy baked corn tortilla bowls filled with seasoned Spanish rice, black beans, corn, and tomatoes, finished with cheese and fresh garnishes.

Ingredients

1/2 cup dry Spanish-style rice

6 corn tortillas (8-inch)

1/2 can no-salt-added black beans (15 oz can), rinsed and drained

1/2 can no-salt-added corn (15.25 oz can), drained

1/2 can no-salt-added diced tomatoes (14.5 oz can), drained

1/4 cup cheddar cheese, shredded

Diced avocados, for garnish

Chopped cilantro, for garnish

Sliced olives, for garnish

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Instructions

Preheat the oven to 375°F (190°C).
Turn a 12-cup muffin tin upside down and place the tortillas between the cups to form bowl shapes.
Bake for 10–15 minutes until firm and lightly browned, then transfer to a cooling rack.
Cook the Spanish-style rice according to package directions.
While the rice is warm, transfer it to a large bowl and mix in the black beans, corn, diced tomatoes, and 2 tablespoons of the shredded cheese.
Fill each tortilla bowl with the rice mixture.
Top with the remaining cheese.
Add desired garnishes and serve.

Notes

Keep tortilla bowls separate from the filling to maintain crispness.

Corn tortillas work best for forming sturdy bowls.

Adjust toppings and spices to taste.

Rice filling can be made ahead for quick assembly.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Baking
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 taco bowl
Calories: 290
Sugar: 4g
Sodium: 210mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 7g
Protein: 9g
Cholesterol: 15mg