It's Taco Tuesday! It was time to make a meatless version. So I cooked a little Mexican rice, heated a can each of black and chili beans and then chose my toppings. These were delicious and super fast to make. And don't they look gorgeous on the Fiesta plate?
1 package Knorr Mexican Rice (cooked according to package directions)
1 can Bush's black beans, drained
1 can Bush's chili beans
Shredded Kraft Mexican cheese
diced onions
Old El Paso taco sauce
Daisy sour cream
thinly sliced jalapenos
small flour tortillas
While the rice is cooking, gently warm the beans in separate saucepans until warmed through.
When rice is cooked, either warm the tortillas a few at a time in the microwave, or place in a warm skillet and flip back and forth until warm and pliable.
Put a small amount of black beans in the middle of the tortilla, top with a spoonful of rice and, then a little bit of the chili beans.
Top with remaining ingredients. Of course, you can add whatever toppings you like, but these are the ones I used and they worked really well with the beans and cheese.
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