Classic Beans and Rice Tacos
Traditional dish · Mexican
A traditional and satisfying take on bean and rice tacos, seasoned simply and served in warm tortillas.
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Ingredients
- Black beans2 cans (15 oz each)
- White rice1 cup uncooked
- Water2 cups
- Cooking oil2 tbsp
- Salt1 tsp
- Black pepper1/2 tsp
- Corn tortillas6
Steps
- 1
Cook the white rice according to package directions. Typically, this involves rinsing the rice, combining it with 2 cups of water in a saucepan, bringing it to a boil, then reducing heat, covering, and simmering for about 15-20 minutes until water is absorbed.
- 2
While the rice cooks, drain and rinse the black beans. In a frying pan, heat 1 tbsp of cooking oil over medium heat. Add the beans, salt, and black pepper. Cook for about 5-7 minutes, mashing some of the beans with the back of a spoon to create a creamier texture.
- 3
Warm the corn tortillas. You can do this by briefly heating them in a dry frying pan for about 30 seconds per side, or by wrapping them in a damp paper towel and microwaving for 30-60 seconds.
- 4
Assemble the tacos: Spoon a portion of the cooked rice and seasoned beans into each warm tortilla. Serve immediately.
