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.
Prep 25 Minutes
Total Time 40 Minutes
Servings 6

Ingredient List

Rice

  • 1/2 cup uncooked regular long-grain white rice
  • 1 cup water
  • 1 tablespoon butter
  • 1 tablespoon lime juice
  • 1/4 cup chopped fresh cilantro

Mini Tacos

  • 1 package (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 cup from 1 package (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend
  • 1/2 cup pico de gallo
  • 1/3 cup from 1 bottle (9 oz) Old El Paso™ Creamy Queso Sauce
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Recipe Continues Below

Preparation

  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 cheese.
  4. 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.

Nutrition

  • 1 Serving Calories 330 (Calories from Fat 100);  Total Fat 12g (Saturated Fat 6g ,Trans Fat 0g);  Cholesterol 25mg;  Sodium 740mg;  Potassium 250mg;  Total Carbohydrate 44g (Dietary Fiber 5g ,Sugars 2g);  Protein 11g
  • % Daily Value: Vitamin A 4%;  Vitamin C 4%;  Calcium 20%;  Iron 15%
  • Exchanges: 1 Starch;  2 Other Carbohydrate;  1/2 Vegetable;  1 High-Fat Meat;  1/2 Fat
  • Carbohydrate Choice: 3
*Percent Daily Values are based on a 2,000 calorie diet

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