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Black Bean and Rice Open-Faced Tacos

"A quick and easy family recipe that uses pantry staples. Let the kids choose their own toppings to make this recipe more fun."

Ingredients :

• 6 (8 inch) corn tortillas
• 1 (8.8 ounce) package UNCLE BEN'S® READY RICE® Spanish Style
• 8 ounces no-salt-added black beans, drained and rinsed
• 1/2 (15.25 ounce) can no-salt-added corn, drained
• 1/2 (14.5 ounce) can no salt-added diced tomatoes, drained
• 1/4 cup shredded cheddar cheese, divided
• Optional:
• avocado, thinly sliced
• chopped cilantro
• sliced black olives

Instructions :

Prep : 10M	Cook : 6M	Ready in : 20M

• Turn a 12-cup muffin tin upside down. Nestle 6 corn tortillas in the spaces between the cups to form 'bowls.' Bake in a preheated oven at 375 degrees F (190 degrees C) until warm and beginning to brown, 10 to 15 minutes. Transfer to a wire rack to cool.
• Cook UNCLE BEN'S(R) READY RICE(R) Spanish Style according to directions on the package. While the rice is still warm, transfer to a large bowl and mix in black beans, corn, tomatoes, and 2 tablespoons cheddar cheese.
• Fill the shells with the rice and bean mixture, then top evenly with remaining cheddar cheese. Add toppings like avocado, cilantro, or olives.

Notes :

• Substitute Monterey Jack cheese for the Cheddar cheese, if desired.

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